Fruity Pebbles Cookies

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Cook Time:

Serves:

Yields 1-2 dozen cookies, depending upon size of the cookie.

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About the Recipe

These Fruity Pebbles cookies are soft, chewy, and bursting with colorful cereal crunch in every bite. A playful treat that's part cookie and part nostalgia.

Ingredients

1 1/2 cups granulated sugar
1 cup (8oz) salted butter, softened at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon baking soda
3 cups all-purpose flour
1 3/4 cups Fruity Pebbles cereal, divided

Preparation

Did you know Fruity Pebbles has been around since 1969, first introduced in California, then nationally distributed in 1971?

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat baking mat and set aside. Place sugar and butter in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about three minutes. Add eggs, one at a time, beating until just incorporated after each addition, stopping to scrape down bowl as needed. Beat in vanilla and baking soda , about 15 seconds. Beat in flour until just combined, about 30 seconds. Using a rubber spatula, gently fold in 1 cup of cereal.
Using a 2 tablespoon cookie scoop, scoop dough into balls. Place remaining 3/4 cup of cereal into a shallow bowl or plate, then roll each ball in cereal to coat. Arrange the rolled balls about 1 inch apart on prepared baking sheet, and lightly pat down.

These are pretty decent sized cookies. You can make them smaller with a smaller cookie scoop, or by using rounded tablespoons.

Place baking sheet on center rack in oven and bake cookies until the sides are set and bottoms are light golden brown, about 13 to 15 minutes. Remove from the oven and let cool on baking sheet for about 5 minutes, then transfer to a wire rack. Serve cookies warm or let cool completely, about 15 minutes. Enjoy!