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Fruity Pebbles Cookies

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Fruity Pebbles cookies are all of the tastiest parts of childhood rolled up into one delicious dessert. They are chewy, crunchy, creamy, and fabulous.

Colorful fruity pebble cookies with white chips.

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.

Hand holding cookie with bite taken out of it.

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.

Hand holding fruity pebble cookie.

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.

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.

Plate piled high with fruity pebble cookies with white chocolate chips.

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.

For a more sweet and salty cookie, make kitchen sink cookies. They have pretzels, chocolate and caramel mixed in along with everything but the kitchen sink.

Ranger 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.

Did you make this recipe? Please leave a review in the recipe card.

Colorful fruity pebble cookies with white chips.

Fruity Pebble Cookies

Carlee
Fruity Pebble cookies are all of the tastiest parts of childhood rolled up into one delicious dessert. They are chewy, crunchy, creamy and fabulous.
4.93 from 14 ratings
Prep Time 10 minutes
Cook Time 33 minutes
Additional Time 30 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Servings 36 Cookies
Calories 97 kcal

Ingredients
 

  • 1 cup butter softened
  • cup light brown sugar packed
  • 3.4 ounces instant vanilla pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cups all purose flour
  • 1 teaspoon baking soda
  • 2 cups Fruity Pebbles
  • 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 instant vanilla 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.

Video

Nutrition

Serving: 1CookieCalories: 97kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 24mgSodium: 99mgSugar: 4g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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Edibl

Thursday 16th of December 2021

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?

Carlee

Thursday 16th of December 2021

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!