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Snickerdoodle Cookie Chex™ Mix

  • Prep 15 min
  • Total 45 min
  • Servings 80
  • Pinterest
    118
  • Print
    231
  • Save
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The perfect autumn snack mix, with cookies and cinnamon and all the good stuff. MORE + LESS -

Tieghan Gerard
October 30, 2014

Ingredients

1/4
cup sugar
2
teaspoons cinnamon
1/4
cup flour
1
tube Pillsbury™ refrigerated sugar cookies
1/4
cup brown sugar
1
tablespoon corn syrup
1
tablespoon butter
1
cup whole pecans
3
cups Cinnamon Chex™ cereal
1
cup Chocolate Chex™ cereal (or 1 more cup of Cinnamon Chex™)
1
stick (1/2 cup) butter, melted
1
teaspoon vanilla extract

Steps

Hide Images
  • 1
    Heat oven to 350ºF.
  • 2
    Combine the sugar and cinnamon in a bowl.
  • 3
    Sprinkle flour onto work surface; knead flour into cookie dough. Tear off teaspoon-sized balls of dough and roll between your hands to create a smooth ball. Add all but 2 teaspoons of the cinnamon sugar to a gallon-sized zip-top bag. Reserve the remaining 2 teaspoons of cinnamon sugar for later. Add the cookie balls to the bag and seal it. Gently toss the balls with the cinnamon sugar until all the cookie balls are coated.
  • 4
    Place the cookie balls 1 inch apart on a parchment-lined cookie sheet.
  • 5
    Bake five minutes or until set. Remove and allow to cool. Reduce oven temp to 300ºF.
  • 6
    Meanwhile, place the brown sugar, corn syrup, and 1 tablespoon of butter in a heavy bottomed skillet. Place the skillet over medium heat. Stir the mixture until it comes together and bubbles. Add the nuts and toss well; cook for 5-8 minutes or until the nuts are toasted and caramelized. Stir the nuts often to ensure they don’t burn. Transfer from the skillet to a plate lined with wax paper.
  • 7
    In a large bowl toss together the cereals, melted stick of butter, vanilla and 1-2 teaspoons of the remaining cinnamon sugar from earlier. Toss well and then spread out between two cookie sheets. Bake for 15 minutes at 300ºF, stirring once or twice during cooking. Remove and allow to cool. Once cool, add the cereal, snickerdoodles and pecans to a large bowl and toss well. Serve.

Expert Tips

This makes A LOT of mini snickerdoodles. If you don't want to make so many, just use half the Pillsburry dough.

This can be made a few days in advance. Store in an airtight container until ready to serve.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
And you thought you'd had Chex Mix before.

You guys, can you feel it? 

Can you feel fall coming? Because I totally can ... and well, I am excited. The thought of the cool brisk air, the crunchy orange and red leaves under my feet and all the crisp apples is driving my crazy. 

I know that we still have a week or so left before fall officially starts, but where I live, you can definitely tell the weather is changing. Mornings and nights are cool, the long days of sunshine are now interspersed with cozy rain and, sadly, the sun is setting earlier and earlier with every day. 

All signs point to the changing of the seasons. 

With the slightly cooler weather and rainy days, I've been craving the comfy, inviting flavors of cinnamon. Cinnamon to me is fall. A great reason to bake up a batch of fresh snickerdoodles cookies and make a batch of homemade snickerdoodle Chex Mix. Yes! 

Okay, let’s get started because this stuff is so good.

Preheat your oven to 350ºF. To make the snickerdoodle cookies, add cinnamon and sugar to a bowl. Knead the flour (sorry, I forgot the flour in the photos) into the cookie dough and roll the dough into teaspoon-sized balls.

Add all but two teaspoons of the cinnamon sugar to a gallon size zip-top bag. Reserve the remaining two teaspoons of cinnamon sugar for later. Add the cookie balls to the bag and seal it. Gently toss the balls with the cinnamon sugar until all of the cookie balls are coated.

Place the little cookies on a baking sheet about 1 inch apart. Bake for 5 minutes or until just set. Allow to cool.

Meanwhile, make the caramelized pecans. Place the brown sugar, corn syrup (not pictured), and butter in a heavy-bottomed skillet. Place the skillet over medium heat and stir the mixture until it comes together and bubbles.

Add the nuts and toss well, then cook for 5-8 minutes or until the nuts are toasted and caramelized. Stir the nuts often so they don't burn.

Remove the nuts from the skillet to a plate lined with wax paper and let cool.

Time to get out the Chex cereal!

In a large bowl, toss together the cereals, melted butter, vanilla and 1-2 teaspoons of the remaining cinnamon sugar from earlier. (Do not add the pecans.)

Toss well and spread out between two cookie sheets. Bake for 15 minutes at 300ºF, stirring once or twice during cooking. Remove and allow to cool. Once cool, add the cereal, little cookies and pecans to a large bowl and toss well.

Serve this Chex Mix in cute fall bowls and people will go crazy for this. It’s the perfect autumn snack!

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