Fruity Pebbles cookies are all of the tastiest parts of childhood rolled up into one delicious dessert. They are chewy, crunchy, creamy and fabulous.
Bake fruity cereal and creamy white chips into a fabulous cookie. The chewy cookie has bits of crunchy cereal and creamy white chips in every bite.
If fruity treats and candies call your name, these cookies are for you. They are such a fun mix of flavors and textures.
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.
Storing your 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.
More fun cookie recipes
If you like pudding cookies, mix a handful of sprinkles into some perfect m&m cookies. They are loaded with brown sugar goodness.
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.
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- 1 cup butter, softened
- 2/3 cup light brown sugar
- 3.4 oz box instant vanilla pudding
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purose flour
- 1 teaspoon baking soda
- 2 cups Fruity Pebbles
- 1 1/2 cups white baking chips, divided
- Cream together butter, brown sugar and pudding mix until light and fluffy.
- Add eggs and vanilla, mixing until combined.
- Stir in flour and baking soda.
- Add fruity pebbles and 1 cup of white chocolate chips, mixing until evenly dispersed.
- 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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Amount Per Serving: Calories: 97Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 99mgCarbohydrates: 10gFiber: 0gSugar: 4gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.