Sweet and Salty Deluxe Mixed Nuts Trail Mix + White Chocolate Chunk Cranberry Cashew Cookies
A custom sweet and salty nut mix with Planter's Deluxe Mixed Nuts mix, white chocolate chips, pretzels, dried cranberries, dark chocolate covered pomegranates, mini marshmallows and pretzels. Made into a holiday gift jar with White chocolate chunk cookies stuffed with dried cranberries and cashews. Topped with an iced glaze.
Servings 24
Ingredients
- SWEET AND SALTY TRAIL MIX
- 1 cup Planters® Deluxe Mixed Nuts
- 1/4 cup white chocolate chips
- 1/2 cup mini marshmallows
- 1/4 cup dried cranberries
- 1/2 cup pretzels
- 1/4 cup dark chocolate covered pomegranates or raisins
- WHITE CHOCOLATE CRANBERRY CASHEW COOKIES
- 3/4 (1.5 sticks) unsalted butter, room temperature
- 3/4 cup brown sugar , packed
- 1/4 cup granulated sugar
- 1 large egg , room temperature
- 1/2 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup dried cranberries
- 2/3 cup white chocolate , chopped
- 1/2 cup Planter's® Cashews , coarsely chopped
- Icing
- 2 cups powdered sugar
- 3 tablespoons water
Instructions
- To make the Sweet and Salt Nut Mix
- Combine all ingredients in a medium size bowl and toss to mix. Each serving is 1/2 cup, yields 5
- *Place 2 servings into a gift bag or mason jar with 2 cookies for a holiday gift.
- To make the cookies
- In a medium bowl, whisk together flour, cornstarch, baking soda and salt; set aside. Coarsely chopped cashews and white chocolate (or simply use white chocolate chips if desired).
- In a bowl fit with a mixer, cream room temperature butter for a minute. Mix in granulated sugar and brown sugar and mix on medium high speed for a few minutes until light and fluffy. On high speed, beat in room temperature egg and vanilla extract. On slow speed, slowly beat in dry ingredient into wet mixture. Turn off mixer after dough is formed and fold in white chocolate, Planter's Cashews and dried cranberries.
- Cover dough or wrap in saran wrap and refrigerator for at least 2 hours or up to a few days. Prepare a cookie sheet with parchment paper and preheat oven to 350 degrees F. Using a 1 inch cookie scoop, form dough balls or roll dough between hands and place on prepare sheet. Pat dough slightly done and place in oven for 11 minutes. Using the back side of a spoon, flatten the cookie top slightly down and place back in oven for 1 minutes.
- To make glaze, in a small bowl, whisk powered sugar and water and drizzle over the cookies.
Notes
To get a room temperature egg, warm it under a medium heat faucet for a minute or two. Be careful temp is not too hot as it could bake the egg.
*While this recipe takes only 20 minutes to make, the dough needs to rest in the refrigerator for at least 2 hours or up to a few days.
***Dough can also be frozen. Simple wrap in saran wrap and place in freezer safe zip lock bag. Allow to defrost on counter top slightly before baking.
*While this recipe takes only 20 minutes to make, the dough needs to rest in the refrigerator for at least 2 hours or up to a few days.
***Dough can also be frozen. Simple wrap in saran wrap and place in freezer safe zip lock bag. Allow to defrost on counter top slightly before baking.