These colorful and fun fruity pebbles cookies are a delicious treat that is really easy to make and super nostalgic!
These fruity pebbles cookies are so much fun! Not only are they delicious with a crispy outside, chewy inside, and fruity flavor, they are so adorable with the brightly colored cereal.
But unlike these two-day brown butter chocolate chip cookies or Jacque Torres chocolate chip cookies, these colorful cookies are super easy to make. Seriously, the prep time is less than 15 minutes, making them a fun treat for a party, potluck, or bake sale.
Why you'll love them:
- Easy: this recipe has a 15 minute prep time and uses only one bowl!
- Delicious: These cookies are everything a cookie could be. They're sweet, crispy on the outside, and soft and chewy on the inside with crunchy bits of Fruity Pebbles throughout.
- Fun: Why have regular cookies when you can have a cereal cookies! These are a fun, delicious, and unique cookie flavor!
Ingredients
- Fruity Pebbles Cereal: This cereal is the star of the show, but you can use the generic store brand version as well.
- All-purpose flour: make sure the flour weighted or measured using the spoon and level method so you don't get too much in the recipe.
- Brown Sugar: The recipe uses light brown sugar, but you can substitute dark brown sugar in a pinch.
- Unsalted Butter: This recipe calls for unsalted butter, but you can substitute salted butter by cutting the added salt to ¼ tsp.
How to Make
Step 1: Making Cookie Dough
Sift Flour: In a medium bowl, sift or whisk together the flour, salt, baking soda, and baking powder. Set aside.
Cream Butter and Sugar: Using a standing mixer with a paddle attachment or a hand held mixer with a larger bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Make sure to scrape down the sides of the bowl with a spatula as needed to combine all the butter and sugar.
Add Egg and Vanilla: Add the egg and mix until incorporated. Then mix in the vanilla until combined.
Add Flour: Add the flour mixture and mix on low speed until just combined. Do not over mix the dough or it can get tough. You want mix only until just combined.
Add Cereal: Using a spatula, gently fold in the fruity pebbles cereal.
Step 2: Chill Dough
Pre-scoop Dough: Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it. An ice cream scoop works great for this.
Cover and Chill: Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively you can simply chill the entire bowl of cookie dough before scooping.
Step 3: Bake
Line a baking sheet with parchment paper or a silicone baking mat. Place balls of cookie dough on the baking sheet at least two inches apart.
Bake in a 350 ℉ preheated oven for 9 -12 minutes, or until the cookies are firm around the edges and the edges start to brown slightly.
Let the cookies cool before removing from the baking sheet. They will be soft at first, but firm up as they cool. Enjoy!
Tips and Tricks
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even sized cookies.
- This recipe makes 18 cookies and can be halved or doubled as needed.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
- For a fun variation try adding in 1 cup of white chocolate chips or mini marshmallows!
Storing and Making Ahead
These cookies will last about 3-5 days in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for up to a month.
Looking for more cereal recipes? Check these out!
Fruity Pebbles Cookies
INGREDIENTS
- 2 cups all-purpose flour spooned and leveled (8.5 oz or 240 grams)
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp kosher salt or 1/2 tsp table salt
- 2/3 cup butter softened
- 2/3 cup light brown sugar, packed 5 oz
- 1/2 cup granulated sugar 4 oz
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup fruity pebbles cereal
Instructions
- Sift together the flour, salt, baking soda and baking powder. Set aside.
- Using a standing mixer with a paddle attachment or a hand held mixer with a large bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Be sure to scrape down the sides of the bowl as necessary.
- Add the egg and mix until incorporated. Then mix in the vanilla until combined.
- Add in the flour mixture and mix until just combined. Do not over mix the dough.
- Gently fold in the cereal using a spatula.
- Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it. Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively you can simply chill the entire bowl of cookie dough before scooping.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place balls of cookie dough on the baking sheet at least two inches apart.
- Bake one cookie sheet a time in a 350 ℉ preheated oven for 9 -12 minutes, or until the cookies are firm around the edges and the edges start to brown slightly.
- Let the cookies cool before removing from the baking sheet. They will be soft at first, but firm up as they cool. Enjoy!
Notes
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even sized cookies.
- This recipe makes 18 cookies and can be halved or doubled as needed.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
- For a fun variation try adding in 1 cup of white chocolate chips or mini marshmallows!
I think the recipe maybe needs less salt, my cookies had a salty taste to them, and I made sure to use unsalted butter.