Pillsbury Bake-Off Countdown: Chocolate Chip Cookie Snack Mix

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below.

Chex mix was a big deal during my childhood, and my memories have remained fond through the years. While I don't regularly snack on it anymore, I think it's about time for it to make a comeback in my life, thanks to this chocolate chip cookie-enriched version by Sonya Goergen of Moorhead, Minnesota. It's a tasty update on a classic and a finalist in this year's Bake-Off!

Chocolate Chip Cookie Snack Mix

  • Prep Time: 30 Min
  • Total Time: 1 Hr 5 Min
  • Makes: 24 servings


  • 1 teaspoon ground 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


  1. Heat oven to 350°F. Line 3 large cookie sheets with parchment paper. In small bowl, mix cinnamon and sugar.
  2. Shape dough by 1/4 teaspoonfuls into balls. Roll balls in cinnamon-sugar mixture; place 1 inch apart on cookie sheets.
  3. Bake 8 to 12 minutes or until cookies are golden brown and set. Cool 2 minutes; carefully slide parchment onto cooling rack. Cool completely, about 10 minutes.
  4. Meanwhile, in large bowl, mix remaining ingredients. Add cooled cookies; stir gently to mix. Store in airtight container.