Cocoa Pebbles Cookies
Chocolate lovers will enjoy these soft and chewy cookies made with Cocoa Pebbles cereal.
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
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Add butter, brown sugar, and white sugar to a large mixing bowl. Use an electric hand mixer or stand mixer to beat the ingredients together until smooth and creamy.
- Add in the egg and vanilla extract, mixing until the egg is completely incorporated with the butter and sugar.
- Reduce the speed of the mixer to low and 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.
- Cover the cookie dough with plastic wrap and let it chill it for 30 minutes in the refrigerator.
- 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 the cookies cool on the pan for a few minutes before transferring them to a cooling rack to cool completely. Enjoy!
Notes
- 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.
Nutrition
Serving: 1gCalories: 223kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 190mgPotassium: 102mgFiber: 2gSugar: 20gVitamin A: 423IUCalcium: 40mgIron: 2mg
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