Sugar Cookie Snack Mix

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This fun Sugar Cookie Snack Mix channels the flavors of a Christmas cookie into an addicting, crunchy, sweet snack mix.

 

Overhead view of Sugar Cookie Snack Mix.

Sugar Cookie Snack Mix

These Soft Sugar Cookies and this Christmas Snack Mix are two of my favorite seasonal treats, so why not combine the two into a festive and tasty holiday treat?!

So I had the idea percolating in my brain, and it all came together when I saw Sugar Cookie M&M’s in the holiday aisle of the grocery store. I was so excited to try it, I grabbed a few bags immediately. And I couldn’t be more thrilled —  the Sugar Cookie M&M’s legitimately do taste like a sugar cookie! 

Process shots: place cereal on a baking sheet; combine butter, sugar and corn syrup; boil 1 minute; add salt and baking soda; add in vanilla; stir to combine.

How to Make Sugar Cookie Snack Mix

  • Line a baking tray. Use foil, parchment paper, or Silpat® liners so the mix doesn’t stick and make a big mess! Once the tray is lined, add the cereal in one even layer.
  • Make the syrup. Combine butter, brown sugar, and corn syrup until melted, and then boiled for one minute. Be sure to stir the entire time the mixture is boiling (see “quick tip” below).
  • Toss cereal with syrup. Pour the prepared syrup over the cereal and, working very quickly, toss to coat the cereal in the sugar mixture.
  • Sprinkle with white sugar. Sprinkle granulated white sugar evenly over the cereal and then bake the mix.
  • Remove the snack mix from the oven. Toss everything with a spatula, and bake a few minutes longer.
  • Toss in powdered sugar. Let the mix slightly cool and then transfer it to a large zip-top bag. Add powdered sugar on top, seal it with air still in the bag, and shake to coat the cereal. 
  • Add M&M’s. Pour the coated cereal back on the tray in an even layer and sprinkle the sugar cookie M&M’s right on top.
  • Drizzle on white chocolate. Melt the white chocolate, transfer it to a bag, cut off the tip, and drizzle the melted chocolate all over the snack mix.
  • Decorate. Add sprinkles to the still-wet white chocolate (it hardens quickly, so work fast!) and then let the mix set. The sprinkles are optional and can certainly be traded for different colors to use this mix for different holidays or events.

QUICK TIP

Make sure the sugar syrup mixture boils for 1 minute; start the timer once it’s doing a full rolling boil, not just simmering.

Process shots: pour syrup over the cereal; toss to coat; sprinkle sugar on top; bake, toss, bake more; add cooled mixture to a bag with powdered sugar.

QUICK TIP

If you can’t find the Sugar Cookie M&M’s or would like to make this sugar cookie snack mix outside of the holiday season (trust me, it’s addicting!), I’d recommend using white chocolate chips or white chocolate crispearls instead.

Process shots-- images of the sugar cookie m&ms used in this treat

Sugar Cookie Snack Mix Tips

  • Use an extra-large sheet pan (15×21 inches) or two large sheet pans
  • I recommend Rice Chex® cereal for this snack mix. While Corn Chex cereal will work, I find it slightly detracts from the sugar cookie flavor.
  • I recommend a heavy-duty nonstick pan; you want one with a heavy bottom so the sugar syrup mixture doesn’t burn.
  • Use a pot bigger than you think because the syrup “grows” when the baking soda is mixed in. (Be sure to use fresh baking soda.)
  • Leave plenty of time for the snack mix to set up. The coated cereal takes about an hour to fully harden and the cereal to become firm (it’s soggy/soft right out of the oven). 

See below for more tips on melting the white chocolate!

Process shots: Transfer cereal to a try and add candies; combine white chocolate and oil; heat and stir to melt; transfer to a bag; pipe chocolate over snack mix; add sprinkles and let harden; serve.

White Chocolate Melting Tips

  • Using high-quality white chocolate will always result in a better melt and a richer taste. My favorites are Ghirardelli® and Guittard®.
  • To avoid burned white chocolate, microwave the chocolate for 30 seconds at a time, and stir it for at least 20-25 seconds in between each microwave burst. Keep in mind that chocolate is still melting even after it has been removed from the microwave. 
  • Work quickly! White chocolate hardens fast, so drizzle it over everything as soon as it’s fully melted. You’ll also want to add sprinkles right after drizzling on the white chocolate so they’ll stick.
  • Piping the chocolate on the Sugar Cookie Snack Mix. While you can drizzle the white chocolate over the mix with a spoon, I find it’s much easier and coats the mix more evenly when it is piped on. You don’t need any special tools — just transfer the melted chocolate to a small plastic bag and cut off the very tip with scissors. Piping bag in a flash!

View of Christmas Cookie Snack Mix in a bowl.

Storing Tips

  • Store in an airtight container at room temperature for up to a week. We like it best within 3-4 days.
  • You can freeze it in an airtight container/bag for up to 3 months; thaw at room temperature. There is a slight flavor and texture loss after freezing this Sugar Cookie Snack Mix.

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Sugar Cookie Snack Mix

0 from 0 votes
This fun Sugar Cookie Snack Mix channels the flavors of a Christmas cookie into an addicting, crunchy, and sweet snack mix.
Print Recipe

Sugar Cookie Snack Mix

0 from 0 votes
This fun Sugar Cookie Snack Mix channels the flavors of a Christmas cookie into an addicting, crunchy, and sweet snack mix.
Course Dessert
Cuisine American
Keyword Sugar Cookie Snack Mix
Prep Time 20 minutes
Cook Time 10 minutes
Setting up time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 948kcal
Cost $6.51

Ingredients

  • 8 cups (340g) Rice Chex cereal
  • 1/2 cup (113g) unsalted butter cut into 1 tablespoon pieces
  • 1 cup (193g) light brown sugar packed
  • 1/4 cup (76g) light corn syrup
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (118g) white granulated sugar
  • 1/2 cup (62g) powdered sugar
  • 1 bag (210g) Sugar Cookie M&M's
  • 1 cup (182g) white chocolate chips
  • 1 teaspoon coconut oil
  • 3 tablespoons Christmas nonpareil sprinkles, optional

Instructions

  • PREP: Preheat oven to 350 degrees F. Line a 15x21-inch baking sheet (or 2 smaller baking sheets) with foil, parchment paper, or a Silpat liner and generously grease with nonstick cooking spray.
  • CEREAL: Add the 8 cups of Rice Chex cereal to the lined tray and spread in one even layer.
  • SYRUP: In a heavy medium-sized pot, add the 1/2 cup butter (cut into individual tablespoons), 1 cup packed light brown sugar, and 1/4 cup corn syrup. Place over medium to medium-high heat and stir constantly. Continue to stir until the mixture comes to a rapid boil. Boil for exactly 1 minute, stirring constantly, and remove from heat. Add in the 1/4 teaspoon baking soda and 1/4 teaspoon fine sea salt. Add in the vanilla extract and stir to combine. Pour over the cereal on the sheet pan and, working quickly, stir until cereal is evenly coated in the syrup mixture.
  • SUGAR: Sprinkle the white granulated sugar evenly over the syrup coated cereal. (Don't toss to coat)
  • BAKE: Bake for 5 minutes, remove from the oven, and toss using a metal spatula. Spread mixture again to one even layer. Return to the oven and bake for 4 more minutes. Remove from the oven and toss again. Spread in one even layer and let cool for 15 minutes.
  • COAT IN POWDERED SUGAR: Transfer snack mix into a 2-gallon sized zipper-top bag. Add 1/2 cup powdered sugar on top. Seal the bag (do not squeeze air out of the bag) and then shake to coat the cereal in the mix. It will seem like it's not enough powdered sugar, but keep shaking; it will coat the cereal. Once the cereal is generously coated, pour it back onto the sheet pan in a single layer. Sprinkle the sugar cookie M&M's evenly over the coated cereal.
  • WHITE CHOCOLATE: In a medium-sized microwave-safe bowl, combine the white chocolate chips and 1 teaspoon coconut oil. Melt, in bursts of 15 seconds, stirring in between each burst for 15 seconds, or until white chocolate is fully melted and smooth. Transfer melted chocolate to a small plastic bag and seal without any air in it. Cut off the very tip with scissors and pipe evenly over the snack mix until all the mix is coated. Immediately add the sprinkles if using. Let stand for 30 minutes to an hour to harden.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to a week. We like it best when used within 3-4 days. You can freeze it in an airtight container/bag for up to 3 months; thaw at room temperature. There is a slight flavor and texture loss after freezing this Sugar Cookie Snack Mix.

Nutrition Facts

Calories: 948kcal | Carbohydrates: 190g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 1515mg | Potassium: 341mg | Fiber: 7g | Sugar: 69g | Vitamin A: 3173IU | Vitamin C: 35mg | Calcium: 642mg | Iron: 53mg

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