• 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.