Chocolate Chip Cookie Snack Mix
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Servings: 24
- Course: Dessert
This sweet snack will make the whole family happy.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Use Reynolds Kitchens® Parchment Paper for easy baking and quick cleanup.
Ingredients
- 1 teaspoon Watkins™ Ground Saigon Cinnamon
- 1/4 cup sugar
- 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
- 4 cups Chocolate Chex™ cereal
- 4 cups Vanilla Chex™ cereal
- 1 bag (5.5 oz) gluten-free yogurt-covered pretzels (2 cups)
- 2 cups salted mixed nuts
- Reynolds Kitchens® Parchment Paper
Directions
Step 1
HEAT oven to 350°F. Line 3 large cookie sheets with Reynolds Kitchens® Parchment Paper. In small bowl, mix cinnamon and sugar.
Step 2
SHAPE dough by 1/4 teaspoonfuls into balls. Roll balls in cinnamon-sugar mixture; place 1 inch apart on cookie sheets.
Step 3
BAKE 8 to 12 minutes or until cookies are golden brown and set. Cool 2 minutes; carefully slide parchment to cooling rack. Cool completely, about 10 minutes.
Step 4
MIX remaining ingredients in a large bowl. Add cooled cookies; stir gently to mix. Store in airtight container.
Gluten-Free?
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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