Sweet Fruity Pebbles Cookies, are filled with vibrant Fruity Pebbles Cereal and delicious white chocolate chips. These colorful cookies are super fun, half-dipped in smooth white chocolate for an extra-tasty treat!
I'm not a massive fan of sugary cereals for breakfast (though my boys loved them every now and again), but I do LOVE them in cookies!
Whether it was Fruit Loops or Fruity Pebbles or even Lucky Charms Cereal, my boys loved the bright colors and fruity flavors.
Fruity Pebbles are better to work with, mixing them into cookie dough, so we'll be using them today!
These colorful cookies are perfect for cereal lovers, and they're so easy to make.
Made with a chewy cookie base, the crunchy cereal gives these cookies a perfect texture, and they're ready in just 20 minutes.
They're perfect for movie nights, after-school snacks, birthday parties, and even your holiday cookie trays.
Kids will love making them, with the bright colors, and the extra chance to snack on cereal too!
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Baking Powder, Cornstarch, Salt
Add-Ins. Fruity Pebbles Cereal, White Chocolate Chips
How to Make Fruity Pebbles Cookies
Pre-heat the oven to 350 F Degrees. Line two baking sheets with parchment paper or use silicone baking mats on the trays, and set them aside.
Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large bowl until fluffy. This will take about 2-3 minutes on medium or high speed with an electric mixer or in the bowl of a stand mixer.
If you use a stand mixer, use the paddle attachment.
Then add Egg and pure Vanilla Extract, and cream until light and fluffy. It will take about 2-3 additional minutes. Scrape the sides of the bowl as needed to include all ingredients together. I use a silicone spatula for this bit.
Mix in the Brown Sugar and continue to cream for 2-3 additional minutes. At this point the mixture will thicken up a bit.
Gradually add All-Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined. There is no need to over mix. Just mix the ingredients until all the flour is combined.
Stir by Hand
Stir in 1 cup of White Chocolate Chips and 1 cup of Fruity Pebbles Cereal into the cookie dough with a wooden spoon.
Scoop the cookie dough into cookie dough balls using a #24 cookie scoop. That's about 3 tablespoons of cookie dough. This will make a nice larger size cookie.
Roll the cookie dough in the remaining 1 cup of Fruity Pebbles Cereal and place them on the prepared baking sheet, at least 2 inches apart to allow for spreading.
TIP: For flatter cookies, gently press the cookie dough balls flat with the palm of your hand or fingers.
Bake at 350 F Degrees for 8-10 minutes, or until edges are set, but not yet golden brown. Centers will still be soft.
Allow cookies to cool on the baking sheet for at least 5 minutes before moving them to a wire rack to cool completely.
Melt the remaining 1 cup of white chocolate chips and dip the cooled cookies into the melted chocolate. Place the cookies on a cookie sheet to cool and set.
Storage & Freezing
Store: Store cookies once they have cooled and set, in an airtight container or Ziplock bag. If you're making cookies in warm weather, you may need to let the chocolate set in the fridge.
If this is the case, keep the cookies in a single layer on the baking sheet and store them stacked up after they're set. Cookies will stay fresh for up to 7 days, but they are best enjoyed within 3-4 days.
Freeze: Store cookies in a Ziploc bag or freezer-safe container for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Substitutions & Variations
- Use different flavor Pebbles. You can use Berry Pebbles or Cocoa Pebbles instead of the Fruity Pebbles if you prefer.
- Try other cereals. You can make this Fruity Pebbles Cookies recipe with even more of your favorite cereals. Try this recipe with Cinnamon Grahams, or Cap'n Crunch. The larger the cereal pieces, the more you'll have to crush them to put into the cookies.
- Use other Chips. You can use any kind of chocolate chip you like. I find the white chocolate chips have a super sweet flavor that works well with the cereal, but milk chocolate chips or semi-sweet chocolate chips would work too. You could even try butterscotch chips or caramel chips!
- Add Marshmallows. I've seen some Fruity Pebble Cookies that are made with a marshmallow stuffed inside them (see my Oreo Stuffed Chocolate Chip Cookies for tips on stuffing cookies!) but you can also add a few mini marshmallows to the cookie dough for an ooey-gooey filling!
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these is a great quality for a cookie to have. To make perfect cookies every time, here are some pro tips:
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference.
Using a digital kitchen scale is the best way to get the most accurate measurements. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking. In this recipe I have used a size #24 Cookie Scoop.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow the cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
Check out my Pro Tips Guide to get all the tips on how to make perfect cookies every time!
Have you tried this Fruity Pebbles Cookie recipe?
Let me know what you think of these Fruity Pebbles Cookies! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Easy Cookie Recipes
- Avalanche Bars
- Cosmic Brownie Cookies
- Biscoff Cookie Butter Cookies
- Red Hots Cookies
- Sprinkle Sugar Cookies
- Rocky Road Cookies
- Easy Oreo Cheesecake Cookies
- Cosmic Brownie Cookies
Fruity Pebbles Cookies
- ½ Cup Butter Cold cut into cubes
- ½ Cup Brown Sugar 106g
- ¼ Cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 4 teaspoon Cornstarch
- 1 ½ Cup All Purpose Flour 180g
- 2 Cup Fruity Pebbles Cereal *Divided
- 2 Cup White Chocolate Chips *Divided
- Preheat oven to 350F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set aside
- Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium/high speed with a hand mixer or stand mixer.
- Add Egg and Vanilla Extract and cream until light and fluffy. Scrape sides of bowl as needed to include all ingredients together.
- Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
- Gradually add All Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
- Stir in 1 cup White Chocolate chips and 1 Cup Fruity Pebbles Cereal into cookie dough.
- Scoop cookie dough into cookie dough balls using a #24 cookie scoop.
- Roll cookie dough in remaining 1 cup Fruity Pebbles Cereal and place on cookie sheet at least 2 inches apart.
- TIP: For flatter cookies press cookie dough balls flat with palm of hand or fingers.
- Bake at 350F Degrees for 8-10 minutes or until edges are set. Centers will still be soft.
- Allow cookies to cool on baking sheet for at least 5 minutes before moving to wire rack to cool completely.
- Melt remaining 1 cup white chocolate chips and dip cooled cookies into melted chocolate. Place on cookie sheet to cool.
- Store: Stored cooled cookies in an airtight container or ZipLock bag. Cookies will stay fresh for up to 7 days but best if enjoyed within 3-4 days.
- Freeze: Store cookies in a Ziploc bag or freezer-safe container for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Substitution:Cocoa Pebbles can be substituted for Fruity Pebbles Semi Sweet Chocolate Chips can be substituted for White chocolate chips
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.