Fruity Pebbles Cookies
These colorful and fun fruity pebbles cookies are a delicious treat that is really easy to make and super nostalgic!
Servings: 18
Calories: 175kcal
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!
Nutrition
Serving: 1cookie | Calories: 175kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 215mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 279IU | Vitamin C: 0.5mg | Calcium: 20mg | Iron: 1mg
