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Fruity Pebbles Cookies

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These Fruity Pebbles Cookies are soft, buttery, and bursting with the sweet, fruity crunch of Fruity Pebbles cereal. The perfect mix of chewy and crispy, these cookies are great for breakfast-inspired treats or a fun dessert!

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Fruity Pebbles cereal (plus extra for topping)
  • ½ cup white chocolate chips (optional, for extra sweetness)

Instructions

Step 1: Preheat & Prep

  1. Preheat oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.

Step 2: Make the Cookie Dough

  1. Cream Butter & Sugars:

    • In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).
  2. Add Egg & Vanilla:

    • Mix in egg and vanilla extract until smooth.
  3. Mix Dry Ingredients:

    • In another bowl, whisk together flour, baking soda, and salt.
    • Gradually mix dry ingredients into the wet mixture until just combined.
  4. Fold in Fruity Pebbles & Chocolate Chips:

    • Gently stir in Fruity Pebbles cereal and white chocolate chips (if using).

Step 3: Scoop & Bake

  1. Scoop Dough:

    • Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing 2 inches apart.
    • Press a few extra Fruity Pebbles on top for a colorful look.
  2. Bake:

    • Bake for 9-11 minutes, or until the edges are lightly golden but the centers are still soft.
  3. Cool & Serve:

    • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
    • Enjoy warm or store for later!

Notes

  • Want extra crunch? Add ½ cup of crushed Fruity Pebbles to the flour mixture.
  • For a softer cookie, slightly underbake and let them set as they cool.
  • Storage: Store in an airtight container at room temperature for 4-5 days, or freeze for up to 3 months.