My Fruity Pebbles Treats are always a colorful favorite, and these Fruity Pebbles Cookies are just as fun! Soft, buttery cookies are packed with Fruity Pebbles cereal and gooey mini marshmallows for a sweet treat that brings plenty of color and crunch to every bite. And if you’re a fan of cereal-inspired desserts, be sure to check out my Cinnamon Toast Crunch Cookies for another fun cookie packed with nostalgic flavor.
Ingredients & Substitutions
- Butter: I used unsalted butter for rich, buttery cookies. If you only have salted butter, you can use it, but you may want to reduce the added kosher salt.
- Brown Sugar: Light brown sugar adds sweetness and helps keep the cookies soft and chewy.
- Granulated Sugar: Granulated sugar adds sweetness and helps the cookies spread as they bake.
- Egg + Egg Yolk: The extra yolk makes these cookies extra soft and gives them a rich texture.
- Vanilla Extract: Vanilla adds a warm, sweet flavor that pairs well with the buttery dough and colorful cereal.
- Flour: All-purpose flour gives the cookies structure while keeping them soft and tender.
- Fruity Pebbles Cereal: Fruity Pebbles add bright color, fruity flavor, and a little crunch. Some cereal is mixed into the dough, and the rest is rolled onto the outside of the cookies before baking for an extra colorful finish.
- Mini Marshmallows: Mini marshmallows melt into little pockets of gooey sweetness. Regular marshmallows are not recommended because they are too large and do not mix evenly into the dough.
Tips for the Best Fruity Pebbles Cookies
- Use room-temperature ingredients. Softened butter and room-temperature eggs mix together more evenly, helping create a smooth cookie dough.
- Do not overmix the dough. Once the flour is added, mix just until combined. Overmixing can make the cookies less soft.
- Fold in the cereal gently. Mixing the Fruity Pebbles by hand helps keep the colorful pieces from breaking apart too much.
- Use mini marshmallows. They melt into small pockets of gooey sweetness throughout the cookies and work better than larger marshmallows.
- Roll the dough in cereal right before baking. The outside coating gives the cookies extra color and crunch, making them even more fun to serve.
- Let the cookies cool on the baking sheet. The cookies will continue to set as they cool, and the melted marshmallows will firm up a bit.
FAQs
Can I use regular marshmallows?
Mini marshmallows work best because they mix evenly into the dough and create small, gooey pockets throughout the cookies. Regular marshmallows are too large and can melt unevenly.
Why do my marshmallows melt out of the cookies?
A few marshmallows may ooze out as the cookies bake, and that is completely normal. While the cookies are still warm, use the back of a spoon to gently press any melted marshmallow back into the edges of the cookies.
Can I use a different cereal?
Yes! This recipe works well with other colorful cereals, too. Try Cocoa Pebbles, Cocoa Krispies, or even Cinnamon Toast Crunch for a different flavor.
Can I make the cookie dough ahead of time?
Yes. Cover the dough and refrigerate it for up to 24 hours before scooping and baking. You can also scoop the dough into balls and refrigerate them until you are ready to bake.
Do I have to roll the cookie dough in cereal?
No. Rolling the cookie dough in Fruity Pebbles gives the cookies extra color, crunch, and fruity flavor, but you can skip this step if you prefer. The cookies will still be soft, buttery, and delicious.
How to Store Fruity Pebbles Cookies
Store Fruity Pebbles Cookies in an airtight container at room temperature for up to 3 days. The cereal will soften a little over time, but the cookies will stay soft and delicious.
For longer storage, freeze the cookies in a freezer-safe container or bag for up to 2 months. Let them thaw at room temperature before serving.
If you want to freeze the cookie dough, scoop it into balls and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag or container and freeze for up to 2 months. When ready to bake, roll the frozen dough in the remaining Fruity Pebbles cereal and bake from frozen, adding 1 to 2 minutes to the baking time. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips!
Fruity Pebbles Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (344 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups Fruity Pebbles cereal, divided
- 1 ½ cups (75 g) mini marshmallows
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg, egg yolk, and vanilla. Beat until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined. Do not overmix.
- Fold in 2 cups of the Fruity Pebbles cereal and the mini marshmallows until evenly distributed. Folding by hand helps keep the cereal from breaking apart.b
- Using a 3-tablespoon cookie scoop, scoop the dough and gently roll it between your palms to form smooth balls. Roll each dough ball in the remaining 1 cup Fruity Pebbles cereal, pressing lightly so the cereal adheres. Place the cookies on the prepared baking sheets about 2 inches apart.
- Bake for 13 to 14 minutes, or until the edges are just beginning to turn light golden brown. (The melted marshmallows may brown before the cookies do.)
- If any marshmallows ooze out during baking, use the back of a spoon to gently nudge them back toward the cookies while they are still warm. Let the cookies cool completely on the baking sheet before serving.
Did you make this recipe?
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