My DELICIOUS cocoa pebbles cereal cookies are finally here! Filled to the brim with chocolate chips and cocoa pebbles cereal, these cookies are a fun twist on the classic and will be a huge hit for your weekend (or weekday) baking!

Cereal two ways

I was REALLY close to having these cookies be a chocolate base like so many of my other cookies, but I ended up on having them be closer to my Fruity Pebbles Cereal cookies! This way we can actually see all those little cocoa pebbles all around, and still get enough taste to know what these cookies are all about.

To get plenty of cocoa pebbles flavor in these cookies, I went with having them be both crushed and whole. This gives lots of little flecks throughout the cookie, and also a bit of texture in each bite.

Possible substitutions

If you don’t have cocoa pebbles in your area, or even the country, you could always try this recipe with cocoa puffs or any other small crunchy chocolate cereal.

Fire warning, haha

For our add-ins, I love to reserve about a quarter cup to just press on before I bake the cookies. It gives the cookies a more pretty look at the end. HOWEVER, I wouldn’t recommend adding on the cocoa pebbles on the outside of these specific cookies. They can’t handle the heat of the 410 degree oven and may turn into little cocoa crispies… as in burned to the max.

Not that I don’t know that from experience or anything… 🙂

TIPS FOR SUCCESS:

I have LOTS of cookies for you to bake from my COOKIE recipe section here on Baking with Blondie (I’m sure you’ll find a new favorite from the list!).

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven. I wouldn’t press on the cereal for this one, it gets too toasty and they will burn, haha.
  • Reserve a few off the add-ins (chocolate chips, etc). to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way. I wouldn’t press on the fruity pebbles cereal on this one or it might get too toasty. Aka FIRE. haah.
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
  • If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
  • No need to chill the cookies! That’s the best part!

As always, I LOVE To see your Baking with Blondie inspired creations. Make sure to tag me on Instagram @bakingwithblondie or #bakingwithblondie so I can see it and join in on the fun!

And as always, happy baking!

xo,

Mandy

Get the Recipe: Cocoa Pebbles Cereal Cookies

5 from 1 vote
Thick giant cookies stuffed with chocolate chips and cocoa pebbles cereal.
Servings: 8 large cookies
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Ingredients
 

  • 1 cup unslated butter, cold
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs , cold
  • 1 Tablespoon vanilla
  • 3 1/4 cup all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup cocoa pebbles cereal , (it will be 1/2 cup AFTER crushing it, so 1 cup pre-crushed)
  • 1 cup cocoa pebbles cereal
  • 1 1/2 cup semi sweet chocolate chips

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees F (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the eggs, and vanilla. Whip up to combine.
  • Add in the flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix).
  • Reserve 1/8 cup of the chocolate chips, then add in the crushed cereal, regular cereal, and white chocolate chips. Mix in on the lowest-speed until just combined.
  • Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the reserved add-ins.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!