The most colorful and happy cookies are here! My NEW Fruity Pebbles Cookies are super bright and tasty, and are perfect for any cereal lover. I love how bright and fun these turned out, and also how well the fruity pebbles cereal flavors went with the white chocolate and cookie base. You’re going to LOVE these ones!

CEREAL LOVERS

We are BIG cereal lovers in our house. They’re our favorite pick for a quick breakfast, after-school snack, or even a late-night bowl while watching our latest TV series picks.

At any given time, we have at least 4-5 different cereal selections in our pantry. But truth be told, they’re mostly the healthy variety. Boring, but true. However, we LOVE to splurge on a little sugar rush now and then – especially around the holidays with a bot of matching themed-cereal for the occasion. I know it may be too early to mention St Patrick’s Day (maybe not for you put-up-the-Christmas-tree-before-Thanksgiving-folk 😉 ), but these would be really perfect for the holiday.

Mixing and matching cereals is a big thing over here, too. We love to mix them up and and experiment with different flavors and textures in the kitchen. My youngest right now loves to mix Special K Strawberry and Rice Chex. We also love Peanut Butter Chex above all the things, pretty much.

When I asked my boys what cereal we should make into a fun cookie flavor, they immediately said fruit pebbles cereal. My Fruity Pebbles Cookies were created, and we couldn’t stop ourselves from sneaking bites of them all week!

Heads up – I also have a FRUITY PEBBLES CAKE recipe in my Cake Confidence (Second Edition) Cookbook that I know so many of you have already fallen head-over-heels for! It keeps selling out, so if you add it to your “cart” on Amazon especially, you’ll get it right when it comes back into stock. While you’re waiting, you’ll love my fruity pebbles cookies here :).

CEREAL TWO WAYS

For these delicious cookies, I knew I wanted to have the cereal in “whole” form, as well as a powder. This is for MAX flavor and really adds a fun little funfetti speckle around the entire cookie. For the cereal powder, we just added the cereal to a plastic bag and I let my youngest smack the baggie with a rolling pin. There’s always a fun way to let the littles help!

I debated whether or not I should add white chocolate chips to these. I was really close to having marshmallows be the star, but thought they’d get too toasty. You can try it, though! I also didn’t want to do chocolate chips because they would distract from the light, bright, and fruity flavor from the cereal.

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.
  • 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!

That’s it! I can’t wait to hear what you think about these fun cookies! They have just enough sweetness to match with the gorgeous cookie base. If you do, I can’t wait to see! Make sure to tag @bakingwithblondie or #bakingwithblondie on Instagram so I can join in on all the fun. 🙂

xo,
Mandy

Get the Recipe: Fruity Pebbles Cookie

5 from 1 vote
Thick soft cookies filled with fruity pebbles cereal and white chocolate chips.
Servings: 8 large cookies
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Ingredients
 

  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon vanilla
  • 3 1/4 all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup `crushed fruity pebbles cereal , (1/2 cup AFTER being crushed – so about 1 cup pre-crushed)
  • 1 cup fruity pebbles cereal (uncrushed)
  • 1 1/2 cup white 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 white 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!