Fruity Pebbles Cookie
Thick soft cookies filled with fruity pebbles cereal and white chocolate chips.
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!