Fruity Pebbles Cookies
Your favorite childhood cereal gets transformed into a delicious dessert with these easy Fruity Pebbles cookies!
Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 2 cups Fruity Pebbles dry cereal, divided
Instructions
- Combine the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric hand mixer). Beat on medium-high speed for about 2 minutes to cream the ingredients together until smooth and creamy.
- Add the vanilla extract and egg. Beat on medium speed until incorporated, scraping down the sides of the bowl as needed.
- With the mixer on low speed, add the flour, baking powder, baking soda, mixing just until combined. Gently fold in 1 ½ cups of Fruity Pebbles.
- Cover the cookie dough with plastic wrap and chill it in the refrigerator for 30 minutes.
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat.
- After chilling the dough for 30 minutes, scoop out 12 balls of cookie dough, rolling them in your hands and then flattening them slightly into discs. Dip the top of each cookie in the remaining 1/2 cup of Fruity Pebbles. Place cookies about 1 ½ inches apart on prepared baking sheet.
- Bake cookies for 10 minutes. Remove from oven and let the cookies cool on the pan for a few minutes before transferring them to a cooling rack to cool completely. Enjoy!
Notes
- It is important to space your cookies properly so they have room to spread without merging together.
- If you are using unsalted butter then you’ll want to add ½ teaspoon of salt to the cookie dough. You can add it at the same time as the dry ingredients.
- Topping your cookies with Fruity Pebbles gives the cookies a much more colorful pop and really emphasizes the fact that they are fruity pebble cookies. However, if you want to skip that step then you can go ahead and fold the entire 2 cups into your cookie dough.
- You can store your cookies in an airtight container on the counter for up to 5 days. Enjoy a cookie at room temperature or reheat in the microwave for about 10 seconds.
- We used a #40 cookie scoop (2 tablespoon size) for these cookies.
Nutrition
Serving: 1cookieCalories: 225kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 185mgPotassium: 42mgFiber: 0.5gSugar: 20gVitamin A: 423IUVitamin C: 1mgCalcium: 35mgIron: 1mg
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