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PB Cup Trail Mix Cookies
By Micah Morton
Yields:
18
Prep Time:
5 mins
Total Time:
15 mins
True to their name, these chewy trail mix cookies are a satisfying snack on a hike, but they also make a delicious dessert any day of the week. Chock-full of trail mix, shredded coconut, and quick oats, they're a hearty pick made even more mouthwatering with a special ingredient: JUSTIN’S® Dark Chocolate Peanut Butter Cups chopped up in the dough and added as a topping once the cookies are baked!
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Ingredients
- 1 1/2 cups
trail mix with fruit and nuts, roughly chopped
- 1 1/2 cups
quick oats
- 3/4 cup
all-purpose flour
- 1/3 cup
shredded coconut (optional)
- 1/2 tsp.
kosher salt
- 1/2 cup
applesauce
- 1/2 cup
honey
- 1/4 cup
virgin coconut oil, melted
- 1
large egg
- 5
packs JUSTIN’S® Dark Chocolate Peanut Butter Cups, chopped, divided
Directions
- Step 1Preheat oven to 350º. In a large bowl, mix trail mix, oats, flour, coconut, if using, and salt. Add applesauce, honey, oil, and egg and mix well to combine. Fold in two-thirds of JUSTIN’S® Dark Chocolate Peanut Butter Cups.
- Step 2Using a 1 1/2" scoop, space dough 2" apart on a parchment-lined baking sheet. Press down and pat each to a thick 1/2" circle. Bake until edges are firm and cookies are golden brown, 10 to 12 minutes.
- Step 3Carefully top each cookie with remaining chopped peanut butter cups. Let cool before serving.
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