These soft and chewy Fruity Pebble Cookies are packed with white chocolate chips and fruity pebble cereal, and are perfect to dunk in a glass of milk!
You might have heard of breakfast for dinner, but what about breakfast for dessert? Look no further than these fruity pebble cookies - packed with your favorite cereal (or at least it was mine growing up) and baked to perfection!
Seeing as I’m all about desserts and breakfast, you know I’m gonna love this cookie recipe. It's the best of both worlds!
If you’re a big fan of cereal, in particular fruity pebbles, then this fruity pebbles dessert is for you! Each cookie is packed with fruity pebble flavor, and I know they’re going to be a family favorite. And if you want even more fruity pebbles recipes, you have to try my strawberry rice krispie treats! Just like these fruity pebble cookies, they’re made with cereal and have a fruity flavor.
Why You'll Love This Recipe
- These fruity pebbles cookies are perfect for cereal lovers!
- Each cookie is super soft, thick and packed with fruity pebble flavor.
- This is a really simple cookie recipe and you only need 11 ingredients to make them.
- These fruity pebble cookies are great for dessert but also for bake sales and potlucks!
- No need to chill the cookie dough, which is always a win for me!
Ingredients
This list is a typical cookie recipe + fruity pebble cereal! Find ingredient notes (including substitutions and swaps) below.
- Flour: I recommend using all-purpose flour for these cereal cookies.
- Sugar: I’m using a combo of granulated sugar and light brown sugar, this will make the cookies soft and chewy!
- Fruity Pebble Cereal: the star of the show, you can’t forget these!
- White Chocolate Chips: this is optional but I love adding some white chocolate chips to these cookies.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Fruity Pebble Cookies
This cookie recipe is super easy to make, no chill time is required. Follow along below.
In a large bowl, use an electric handheld mixer to cream the butter and both sugars together until light and fluffy.
Add the vanilla extract and egg and mix until combined.
Slowly add in the dry ingredients. Mix until just combined, being careful not to over-mix. Use a rubber spatula to fold in the fruity pebble cereal and white chocolate chips.
Use a medium cookie scoop to scoop out the cookie dough and roll in extra fruity pebble cereal (this is optional!). Place the cookie dough balls on your prepared baking sheet. Bake the cookies for 9-12 minutes, or until the edges are a light golden brown and the middle is still slightly underbaked.
To make your cookies look extra bakery-worthy, press a few extra white chocolate chips into the tops of them as soon as they come out of the oven. They will melt a little with the heat and add some extra gooey-ness!
Top tip
Take the cookies out of the oven when the middles are still slightly underdone, this is going to give you soft and chewy cookies without over-baking them! They will continue to bake while they cool!
Recipe Substitutions and Variations
- This recipe was tested with regular flour and butter, but you could swap for gluten free (1 for 1 kind) or dairy free butter.
- Swap the fruity pebbles for cocoa pebbles for a similar cookie, but different taste!
Equipment Needed
Making cookies on a quality baking sheet is super important to how they bake! I love this baking sheet from USA Pans- I've had it for 4 years and it's still in great shape!
If you are in the market for a new electric mixer, these cordless hand mixers from Kitchenaid are truly life saving. They make making cookies so easy!
Also my favorite hack for baking cookies is using parchment paper sheets! Quick & easy clean up!
How To Store
Keep the cookies in an airtight container at room temperature for up to 4-5 days. To freeze, place the baked cookies in a freezer safe bag and freeze for up to 2 months. Let thaw at room temperature before enjoying!
Frequently Asked Questions
I recommend taking them out of the oven once the edges have set but the middles are still slightly underbaked. The cookies will continue baking on the baking sheet and this will give you soft cookies!
You don’t have to add the white chocolate chips but I think they pair perfectly with the fruity pebble cereal.
You might have added too much flour to the cookie dough! If you do that, the cookies won’t spread as much in the oven.
Related
Looking for other cookie recipes like this? Try these:
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📖 Recipe
Fruity Pebble Cookies
Equipment
Ingredients
- 1½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- ⅓ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoon vanilla extract
- 1 large egg
- ½ cup fruity pebble cereal plus extra for rolling
- ½ cup white chocolate chips
Instructions
- Pre-heat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.1½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate large bowl, use an electric mixer to cream the butter and both sugars together until light and fluffy, about 1-2 minutes. Add the vanilla and egg, mixing until combined.½ cup unsalted butter, ⅓ cup granulated sugar, ½ cup light brown sugar, 2 teaspoon vanilla extract, 1 large egg
- Gradually add in dry ingredients. Mix until everything is just combined and no streaks of flour remain. Use a rubber spatula to gently fold in the fruity pebbles and white chocolate chips.½ cup fruity pebble cereal, ½ cup white chocolate chips
- Scoop dough with a medium cookie scoop (1.5 tbsp) and roll them in the extra fruity pebbles before placing on the baking sheet.
- Bake for 9-12 minutes, until the edges are lightly golden brown but the middle is still underdone. Press a few extra white chocolate chips into the tops of the cookies as soon as they come out of the oven for a bakery-style look.
- Let them sit on the pan for about 5 minutes and then transfer to a wire cooling rack to let them cool completely.
Notes
- I always recommend using a kitchen scale or the scoop and level method to measure your flour. It’s so easy to add too much flour, giving you dry cookies.
- It’s optional to roll the cookie dough balls in the fruity pebble cereal, but I love it!
- When mixing the dry ingredients and wet ingredients together, be careful not to overmix the cookie dough. Overmixing can change the texture of the cookies.
- Take the cookies out of the oven when the middles are still slightly underdone, this is going to give you soft and chewy cookies.
Nutrition
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Sam says
These are so easy to make and turned out delicious!
Kelly Hamilton says
Glad you enjoyed these cookies, Sam!