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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.


  • 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


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.


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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