Description
These Fruity Pebbles Cookies are a fun and colorful twist on classic cookies, packed with fruity cereal and milk chocolate chips. Crispy on the edges yet soft inside, with a delightful crunch and vibrant look, these cookies are perfect for a playful treat or dessert that kids and adults will love alike.
Ingredients
Dry Ingredients
- 1 ¼ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 stick (½ cup) unsalted butter
- 1 cup granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
Add-ins
- 2 cups Fruity Pebbles cereal (divided: 1½ cups and ½ cup)
- 1 cup milk chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C) or 160°C if using a fan oven. Line three cookie sheets with parchment paper or Silpat silicone mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside for later incorporation into the dough.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer to cream the unsalted butter and granulated sugar together. Beat until the mixture is smooth and creamy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract for about one minute to fully incorporate and add moisture and flavor to the dough.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients on low speed. Mix just until combined to avoid overworking the dough which can lead to tough cookies.
- Fold in Cereal and Chocolate Chips: Using a silicone spatula, gently fold 1½ cups of Fruity Pebbles cereal and the milk chocolate chips into the dough for bursts of flavor and texture.
- Shape and Coat Cookies: Pour ½ cup of Fruity Pebbles cereal into a small bowl. Scoop the cookie dough with a medium cookie scoop, then lightly dip one side of each dough ball into the Fruity Pebbles to coat. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake and Cool: Bake the cookies in the preheated oven for 10-11 minutes, or until the edges start to turn golden but the centers remain soft. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature egg to ensure even mixing and better texture.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- Coating only one side of the cookie dough balls with Fruity Pebbles gives a colorful, appealing look without overwhelming the texture.
- To store, keep the cookies in an airtight container at room temperature for up to 3 days.
- For a different twist, try white chocolate chips or add a pinch of cinnamon for extra warmth.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
