Fruity Pebbles Cookies
Soft, chewy cookies bursting with the colorful crunch of Fruity Pebbles, balanced with a buttery, vanilla-infused dough. A fun and nostalgic treat perfect for any occasion!
Equipment
- 1 Stand mixer Or hand mixer
- 2 Large mixing bowls
- 2 Cookie sheets
- 1 Parchment paper For easy cleanup
- 1 Cookie scoop 3-tablespoon size
- 1 Wire cooling rack For even cooling
Ingredients
Cookie Base
- 2¾ cups All-purpose flour
- 1 cup Unsalted butter Softened
- ¾ cup Granulated sugar
- ¾ cup Light brown sugar Packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups Fruity Pebbles plus extra for topping
- ½ cup white chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C)
- Line baking sheets with parchment paper
- Cream butter and sugars until fluffy
- Beat in eggs and vanilla extract
- Whisk flour, baking soda, and salt in a separate bowl
- Gradually mix dry ingredients into wet ingredients
- Fold in Fruity Pebbles and white chocolate chips
- Scoop dough into balls
- Roll dough balls in extra Fruity Pebbles
- Place on baking sheet, spacing 2 inches apart
- Bake for 11-13 minutes until edges are lightly golden
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack
Notes
- For best results, use room temperature ingredients
- Don't overmix after adding flour to maintain tender cookies
- Optional: Chill dough for 30 minutes if too soft
- Press extra Fruity Pebbles on top right after baking for more color
- For Levain-style cookies, make larger portions and slightly underbake
Nutrition
Serving: 50gCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 90mgPotassium: 30mgFiber: 0.5gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 0.8mg
Tried this recipe?Let us know how it was!