This fun Sugar Cookie Snack Mix channels the flavors of a Christmas cookie into an addicting, crunchy, sweet 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!
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.
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.
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!
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!
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.
More Christmas Treats
- Toffee with a sugared almond topping
- Santa Cookies with red and green candies
- Christmas Sugar Cookie Kits with sprinkle-filled ornaments
- Honeycomb Candy with chocolate topping
- Hot Chocolate Snack Mix with white chocolate-covered marshmallows
Sugar Cookie Snack Mix
This festive Sugar Cookie Snack Mix brings all the sweet, buttery flavors of a Christmas cookie into a crunchy, irresistible treat. It’s perfect for holiday parties, gifting, or just munching by the handful!
Equipment
- large sheet pan, 15 x 21-inch
- Parchment paper or aluminum foil or a silicone baking mat
- Medium pot
Ingredients
- 8 cups Rice Chex cereal
- 1/2 cup unsalted butter cut into 1 tablespoon pieces
- 1 cup light brown sugar firmly packed
- 1/4 cup light corn syrup
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 bag Sugar Cookie M&M’s
- 1 cup white chocolate chips
- 1 teaspoon coconut oil
- 3 tablespoons Christmas nonpareil sprinkles optional
Instructions
- Preheat oven to 350°F. Line a 15×21-inch sheet pan (or 2 smaller ones) with foil, parchment paper, or a silicone baking mat and generously grease with cooking spray.
- Add Rice Chex cereal to the lined tray and spread in an even layer.
- In a heavy, medium pot, add butter (cut into tablespoons), brown sugar, and corn syrup. Place over medium to medium-high heat and stir constantly, until mixture comes to a rapid boil. Boil for 1 minute, stirring constantly, and remove from heat. Add baking soda and salt. Add vanilla extract and stir to combine. Pour over cereal on the sheet pan and, working quickly, stir until cereal is evenly coated in the syrup mixture.
- Sprinkle granulated sugar evenly over the syrup coated cereal. (Don’t toss to coat)
- Bake 5 minutes, remove from oven, and toss using a metal spatula. Spread mixture again in an even layer. Return to oven and bake 4 more minutes. Remove from oven and toss again. Spread in an even layer and let cool 15 minutes.
- Transfer snack mix into a 2-gallon sized resealable plastic bag. Add powdered sugar. Seal the bag (do not squeeze air out), then shake to coat the cereal in the mix. It may seem like not enough powdered sugar, but keep shaking; it will coat the cereal. Once cereal is generously coated, pour it back on the sheet pan in a single layer. Sprinkle M&M’s evenly over the coated cereal.
- In a medium microwave-safe bowl, combine white chocolate chips and 1 teaspoon coconut oil. Melt, in bursts of 15 seconds, stirring between each burst for 15 seconds, or until white chocolate is fully melted and smooth. Transfer melted chocolate to a small resealable plastic bag and seal without any air. Cut off the very tip with scissors and pipe evenly over the snack mix until all the mix is coated. Immediately add sprinkles if using. Let stand 30 minutes to an hour to harden.
Video
Recipe Notes
Storage: Store in an airtight container at room temperature for up to a week. I 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.
Nutrition
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
Nutrition information is automatically calculated, so should only be used as an approximation.
These took a lot of effort, but it was worth I actually made sure to follow this one to a “T”. Beautiful and DELICIOUS!! And it made a bunch, I had enough to make 5 gift tins!
Loved it!
Yay! Thanks Julia! 🙂