Fruity Pebbles cookies are all of the tastiest parts of childhood rolled up into one delicious dessert. They are chewy, crunchy, creamy, and fabulous.
If you grew up eating a bowl of Fruity Pebbles for breakfast every day when you were a child, you are going to love these cookies. They are packed full of the fruity cereal and have white chocolate chips to give you that creamy milk-like feeling.
Together, the white chips and cereal combine to make really wonderful cookies. They have some of the best parts of childhood in every bite.
I have been contemplating these cookies for a while now. Something about a chewy cookie with brightly colored cereal baked in really had my attention.
Rather than reinventing the wheel, I used my brother’s favorite chocolate chip pudding cookie recipe as a base. When you have something you like, there is no point in wandering too far.
To make up for the addition of the cereal, I reduced both the sugar and flour in the recipe. Otherwise it is everything you would expect in cookie dough.
You start with softened butter and brown sugar, add a few eggs and a splash of vanilla. A little bit of salt, flour and baking soda rounds it out.
When you add the fruity pebbles and white baking chips, just mix them in enough to incorporate them but not so much you decimate them.
Baking the Cookies
I used a medium cookie scoop to transfer the cookie dough to sheet pans. You could also scoop rounded tablespoons of dough onto the pan if you don’t have a scoop.
Now refrigerate the scoops for at least a half hour. Now they are ready to bake.
After ten to twelve minutes, they are ready. Cool them on the pan for about five minutes then move them to a wire rack to cool completely.
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Frequently Asked Questions
What is the best way to store homemade cookies?
Cookies are best stored in an airtight container at room temperature. They stay good like that for a week easily, a little longer is fine.
To keep the cookies at their softest and chewiest for the longest time, add a slice of sandwich bread to the container with the cookies. For an even longer storage time, change out the bread every few days.
These cookies also freeze well. Put baked cookies in a freezer safe container and save them that way for up to three months.
Alternatively, freeze extra balls of dough on a sheet pan. After a few hours in the freezer you can move the dough to a freezer bag and store them that way for several months.
When you are ready, pull a few balls of frozen dough out and put them on a pan. Add a minute or two to the baking time and you can have freshly baked cookies at a moment’s notice.
Can I use other cereal?
Yes, cocoa pebbles would be fun in these cookies. Or you could use frosted flakes or other similarly shaped cereals.
More fun cookie recipes
Make a big batch of M&M cookies for a tasty treat. The batch is plenty big so you can share or freeze some for later.
To take fruit flavored and cute to the next level, try making a batch of fruity paw print cookies. They are colorful and delicious.
7 cup cookies are loaded with goodies. They have oats, rice krispies and more in a butter cookie base.
Or make some old fashioned potato chip cookies. They have a buttery cookie base with bits of salty potato chips for a fabulous treat.
Fruity Pebble Cookies
Ingredients
- 1 cup butter softened
- ⅔ cup light brown sugar packed
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all purose flour
- 1 teaspoon baking soda
- 2 cups Fruity Pebbles
- 1½ cups white baking chips divided
Instructions
- Cream together butter, brown sugar and pudding mix until light and fluffy.1 cup butter, ⅔ cup light brown sugar, 3.4 ounces vanilla instant pudding mix
- Add eggs and vanilla, mixing until combined.2 large eggs, 1 teaspoon vanilla extract
- Stir in flour and baking soda.1½ cups all purose flour, 1 teaspoon baking soda
- Add fruity pebbles and 1 cup of white chocolate chips, mixing until evenly dispersed.2 cups Fruity Pebbles, 1½ cups white baking chips
- Scoop rounded Tablespoons full (or use a medium cookie scoop) onto parchment lined or nonstick cookie sheets leaving at least 2 inches between cookies. Top each ball of dough with a couple of the reserved white chocolate chips.
- Chill for at least 30 minutes.
- Preheat the oven to 350°F. Bake cookies for 9-11 minutes.
- Cool on the pan for 5 minutes and then remove to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.
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I noticed that the white choc chips are divided, but only see you adding 1 cup. Does the remaining 1/2 cup get sprinkled on top?
Yes, I like to push a few into the tops of the cookie dough before I put them in the oven. I’ll clarify that in the instructions, thank you!