Fruity Pebbles Cookies
Fruity Pebbles Cookies are soft, sweet, packed with Fruity Pebbles cereal, then rolled in more cereal before baking to give an extra finished look and give some of that crispy cereal texture right when you take a bite! You can serve these cereal cookies as is or serve with optional the marshmallow cream frosting!
These colorful cookies, my Fruity Pebble Rice Krispies, an my Lucky Charms Cookies are all on repeat in our house around St. Patrick’s Day and Easter because of all the fun rainbow colors!
Why This Recipe Works
- Fruity pebbles cookies. Cereal lovers will love these cookies because they really are packed with cereal. There is over 1 cup of cereal inside the cookie dough, then the cookie dough balls are rolled in more cereal to have that perfect cereal look on the outside and the fruity crunch of fruity pebbles.
- Made with optional frosting. My husband and I loved the fruity pebbles cookies without frosting because the cereal shines more, but my boys loved them with a dollop of frosting on them!
- Soft cookies, crunchy cereal. While these fun cookies are incredibly soft and chewy, rolling the dough in fruity pebbles cereal leaves some of that crunchy, crispy cereal on the outside for the perfect crispy element!
Ingredient Notes
- Unsalted Butter: Use unsalted butter at room temperature. If you are using salted butter, reduce the added salt by 1/4 tsp.
- Sugars: Using a combination of granulated sugar and light brown sugar, we will get a nice sugar cookie base but still have a nice and chewy texture.
- All-Purpose Flour: Regular, all-purpose flour. Be sure to fluff your flour before measuring it.
- Fruity Pebbles Cereal: This is the flaky rainbow-colored cereal!
- Vanilla Extract: The vanilla extract gives a delicious balance of flavor to the fruity pebbles sugar cookies.
- Cream Cheese: You don’t have to make the frosting, but if you do, you’ll need to have the cream cheese at a very warm room temperature so the cream cheese incorporates well.
- Marshmallow Cream: The marshmallow cream is found in a jar. It adds a delicious marshmallow flavor to the fruity pebble cookie recipe.
Step-by-Step Instructions
- Cream the wet ingredients. To the bowl of a stand mixer fitted with the paddle attachment, add 12 tablespoons butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar. Beat on medium speed for 2 minutes. Add the egg and 2 tsp vanilla extract and mix until combined. Scrape down the sides of the bowl with a rubber spatula, as needed.
- Add dry ingredients. Add 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 1/4 cup cup fruity pebbles cereal. Mix until just combined.
- Portion into dough balls and dip in extra fruity pebbles. Using a large cookie scoop, portion the dough into 1/4 cup sized cookie balls. Place 1/2 cup cereal in a small bowl. Dip each of the dough balls in the the 1/2 cup remaining fruity pebbles cereal.
- Bake. Place cookie dough balls covered in fruity pebbles on a baking sheet lined with parchment paper. Gently press down on the dough balls so they create a thick disk. Bake for 12-13 minutes at 350ºF or until the edges are set. Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
- Make the (optional) marshmallow cream frosting. You can eat the fruity pebbles cookies as is, or make this frosting. Add 8 oz cream cheese, 3 oz marshmallow cream and 1 cup powdered sugar to a bowl and beat until smooth. Pip or spread on the cooled cookies. Sprinkle with fruity pebbles.
Recipe Tips
My husband and I preferred the cookies without the frosting because it makes the Fruity Pebbles flavor shine, however, my boys enjoyed a smear of frosting on top.
If you don’t have a stand mixer, use a large bowl and a hand mixer.
You’ll definitely want to roll the dough balls in the cereal before baking. This not only gives the exterior of the cookies a finished look, but you also get some of that crispy cereal texture, too.
Don’t over mix the cookie dough once you add the fruity pebbles cereal. You don’t want the cereal to bleed out and change the color of the dough.
Don’t over bake the cookies. Remove them from the oven when the edges are just set. The centers will still look soft. That’s ok! They’ll continue to set up on the cookie sheet as they cool.
Make Ahead, Storing, and Freezing
You can make the dough ahead of time and store it in an airtight container in the fridge for up to 24 hours. Remove the dough from the fridge and let it come to room temperature, then roll into balls and roll in the cereal.
Store any leftover fruity pebble cookies in an airtight container at room temperature for up to 3 days (for best results). If the cookies have frosting, store in the fridge.
To freeze, let the cookies cool completely, then store in a freezer-safe bag in the freezer for up to 2 months. Remove and let thaw then enjoy!
My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough! Then check out my Freezing Cookies post for tips and tricks to get the best results on how to freeze baked cookies.
Recipe FAQs
Sure! I would probably add white chocolate chips if it were me. I think those would complement the cookie flavor better.
Fruity pebbles cookies are cookie made with a sweet vanilla cookie dough base with fruity pebbles cereal mixed in. These cookies go even further and we roll the dough in the fruity pebbles cereal before baking them for the extra crispy cereal touch on the outside. They are delicious!
Definitely! My husband and I loved eating them plain because you really get the crispy texture of the cereal and the flavor of the cereal comes through too. But my kids really loved the fruity pebbles cookies with marshmallow frosting. So it’s up to you!
More St. Patrick’s Day Recipes
- Mint Chip Cake Box Cookies
- Lucky Charms Pancakes
- Sugar Coated Cookies
- Sugar Cookie Bars (make with green frosting!)
Fruity Pebbles Cookies
Ingredients
Cookies
- 12 tablespoons unsalted butter - softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar - packed
- 1 large egg - room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/4 cup fruity pebbles cereal
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Fruity Pebbles cereal - for rolling the dough balls into
Cream Cheese Frosting (OPTIONAL!)
- 8 oz cream cheese - room temperature
- 3 oz marshmallow cream
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter, granulated sugar and brown sugar on medium speed for 2 minutes. Add the egg and vanilla extract and mix to combine. Use a rubber spatula to scrape down the sides of the bowl.
- Add the flour, 1 ¼ cup of fruity pebbles cereal, baking soda, baking powder, and salt. Mix until just combined.
- Portion the dough into ¼ cup sized balls. Dip the tops of each dough ball in the remaining ½ cup of fruity pebbles cereal. Place 6 balls of dough on the prepared baking sheet, then using the palm of your hand, press down just slightly on the top of each ball, this will create a very thick disk. Bake for 12-13 minutes or until the edges are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Enjoy as is! (This is how my husband and I preferred the cookies because it makes the Fruity Pebble flavor shine, however, my boys enjoyed the smear of frosting on top).
Frosting (OPTIONAL!)
- Make the frosting by creaming the cream cheese until smooth. Add the marshmallow cream and powdered sugar and beat until smooth. Place in a piping bag or ziplock bag with the end snipped off. Pipe the frosting on each cookie and sprinkle with additional fruity pebbles, if desired. Enjoy at room temperature.
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One Comment on “Fruity Pebbles Cookies”
My son loved mixing in the fruity pebbles! This was a fun recipe to make with him.