Name: Cocoa Pebbles Cookies
Prep time: 15 min
Cook time: 10 min
Ingredients: ½ cup salted butter, softened; ½ cup brown sugar; ½ cup white granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 ¼ cups all-purpose flour; ½ cup cocoa powder; 2 cups cocoa pebbles, divided

Making chocolate cookies with Cocoa Pebbles cereal gives you a soft, chewy, nostalgic dessert with a hint of crunch.

These delicious Cocoa Pebbles cookies are packed with rich chocolate flavor and just the right amount of crunch, making them an irresistible treat for any chocolate lover.

Each bite tastes like the sweet, chocolatey milk left at the bottom of your cereal bowl!

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I’ve always had a soft spot for that rich, chocolatey milk left in the bottom of the bowl after eating Cocoa Pebbles—it’s basically childhood in liquid form.

These easy Cocoa Pebbles cookies channel that same flavor, only in chewy, chocolate-filled bites that cause all of my nostalgic memories to resurface.

There’s something extra fun about baking with cereal, and this recipe is no exception.

Cocoa Pebbles give these cookies a bit of a crunch, which pairs perfectly with their soft, brownie-like centers.

If you’ve already tried my Fruity Pebbles cookies, you know how much fun cereal can be in a cookie. But where those are bright and fruity, these are deep, chocolatey, and totally crave-worthy.

I love that these chocolate cookies are simple enough for an afternoon baking session, but special enough to share. They’re a great way to enjoy a favorite cereal in a new form—no spoon needed!

Making cookies with Cocoa Pebbles cereal is also a budget-friendly treat. You get all the fun of a trendy bakery cookie without paying those sky-high prices.

Whether you’re baking for the kids or just reliving your own favorite childhood breakfast, these cookies are a sweet, chocolatey trip down memory lane.

a white spatula lifts a cookie made with Cocoa Pebbles cereal off a baking sheet.

Tips for Making Cookies with Cocoa Pebbles Cereal

For an extra chocolatey flavor, you may want to consider using Dutch-process cocoa powder, which offers a smoother, deeper chocolate taste compared to natural cocoa powder.

If you’re looking to change up the texture, incorporating a mix of crushed and whole Cocoa Pebbles can provide a delightful crunch in every bite.

Chilling the dough is one of the keys to getting that perfect chewy texture without the cookies spreading too much.

And if you really want to up the chocolate factor, a handful of chocolate chips stirred into the dough never hurts—especially if you’re serving these to serious cocoa fans. 😉

More Yummy Cookie Recipes to Try:

a hand holds a Cocoa Pebbles cookie that has a bite taken out of it.

How to Make Chocolate Cookies with Cocoa Pebbles

It’s really easy to whip up a batch of these fun cookies!

Ingredients You’ll Need

Salted Butter
Brown Sugar
White Granulated Sugar
Large Egg
Vanilla Extract
Baking Powder
Baking Soda
All-Purpose Flour
Cocoa Powder
Cocoa Pebbles Cereal

view of the top of a stack of Cocoa Pebbles cookies, showing the cereal on top.

How to Make It:

Find the full printable recipe available below

Cream the butter and sugar. First, you’ll beat butter, brown sugar, and white sugar together until smooth and creamy.

Add in the egg and vanilla extract, mixing until the egg is completely incorporated with the butter and sugar.

two photos; one shows butter, brown sugar, and white sugar in a mixing bowl; the other shows egg and vanilla added to the bowl.

Add the dry ingredients. Next, you’ll gradually add in the baking powder, baking soda, flour, and cocoa powder until fully combined.

Once the wet and dry ingredients are combined, fold in 1 ½ cups of cocoa pebbles. Chill the dough for 30 minutes.

two photos; one shows dry ingredients added to wet ingredients in the mixing bowl; the other shows Cocoa Pebbles cereal added to the chocolate cookie dough.

Bake the cookies. Last, you’ll Use a cookie scoop or large spoon to scoop out 12 balls of cookie dough. Roll each ball in your hands and then flatten them into discs.

Dip the top of each cookie in the remaining 1/2 cup of cocoa pebbles and then space your cookies about 1 ½ inches apart on a baking sheet.

Bake cookies in preheated oven for 10 minutes. Let them cool on the pan for a few minutes, then transfer them to a wire rack to cool completely–or serve warm, if you’d like!

two photos; one shows rounds of cookie dough on a baking sheet; the other shows freshly baked cocoa pebbles cookies on the baking sheet.

Notes and Adaptations

Store cookies in an airtight container on the counter for up to 3-5 days. The cookies can be enjoyed at room temperature or reheated in the microwave for about 10 seconds per cookie.
For some extra chocolate flavor, add ½ cup of chocolate chips to your cookie dough. We like to use dark or semi-sweet chocolate chips, but any kind of chocolate will work.
You can use regular cocoa powder or Dutch process cocoa powder.
Lightly coating the tops of your cookies in cocoa pebbles gives a little extra crunch that pairs perfectly with the chewy interior of the cookies.
You can use unsalted butter if you add ½ teaspoon of salt to the cookie dough along with the dry ingredients.
A #40 cookie scoop (2 tablespoon size) is what we used for these cookies.