Fruity Pebble Cookies

fruity pebble cookie propped up against a glass of milk surrounded by other cookies

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 30

Servings cookies

Calories 118kcal

Author Kelly Nash

Cost $5

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

US Customary - Metric

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