These Fruity Pebbles Cookies are a vibrant and fun dessert that will brighten any day! With their buttery base and bursts of fruity flavor from the cereal, they’re perfect for kids, parties, or anyone with a sweet tooth.
Why You’ll Love This Recipe
- Colorful and cheerful: The Fruity Pebbles cereal adds vibrant pops of color.
- Quick and easy: Ready in under 30 minutes with simple ingredients.
- Perfectly chewy: Soft in the middle with a slight crunch from the cereal.
Ingredients
- 1 cup butter, softened
- 1¼ cups sugar
- 1 egg
- 2 teaspoons vanilla
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups Fruity Pebbles cereal
Kitchen Equipment Needed
- Mixing bowls (large and medium)
- Electric mixer
- Cookie sheet
- Cooling rack
- Cookie scoop or spoon
Step-by-Step Instructions
Step 1: Prepare for Baking
Preheat your oven to 375°F. Line cookie sheets with parchment paper or lightly grease them.
Step 2: Cream the Wet Ingredients
In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until smooth.
Step 3: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
Step 4: Add the Fruity Pebbles
Gently fold in the Fruity Pebbles cereal, being careful not to crush the cereal too much. Mix just until evenly distributed.
Step 5: Scoop and Bake
Using a cookie scoop or spoon, drop rounded spoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart. Bake for 9 minutes, removing the cookies just before they start to brown.
Step 6: Cool and Enjoy
Let the cookies cool on the cookie sheet for about 3 minutes, then transfer them to a cooling rack to cool completely.
Serving and Storage Tips
- Serving: Serve warm or at room temperature with a glass of milk or your favorite hot beverage.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Variations
- White chocolate: Add ½ cup of white chocolate chips for extra sweetness.
- Marshmallow twist: Stir in mini marshmallows for a nostalgic twist reminiscent of cereal bars.
- Gluten-free: Use a gluten-free all-purpose flour substitute to make these cookies gluten-free.
- Rainbow sprinkles: Add colorful sprinkles to enhance the fun, vibrant look.
Helpful Notes
- Soften the butter to room temperature for easier mixing and the best cookie texture.
- Do not overbake; the cookies will firm up as they cool.
- Gently mix in the cereal to maintain the bright colors and crunchy texture.
Tips from Well-Known Chefs
- Mary Berry: “Measure your ingredients precisely for consistent results in every batch.”
- Ina Garten: “Cream the butter and sugar until very light—this is key to soft, chewy cookies.”
- Ree Drummond: “Chill the dough for 15-20 minutes if your kitchen is warm to prevent spreading.”
Frequently Asked Questions
Q: Can I use other cereals?
A: Absolutely! Try Cap’n Crunch, Cocoa Pebbles, or Fruit Loops for a fun twist.
Q: What if I don’t have an electric mixer?
A: You can cream the butter and sugar by hand using a sturdy spatula, though it will take a bit more effort.
Q: Can I make smaller cookies?
A: Yes! Use a teaspoon-sized scoop and reduce the baking time to 7-8 minutes.
Q: How do I prevent the cookies from spreading too much?
A: Ensure the butter is softened, not melted, and avoid overmixing the dough.
Q: Can I double the recipe?
A: Yes, this recipe doubles easily. Just ensure you mix in batches to avoid overworking the dough.
These Fruity Pebbles Cookies are a delightful combination of nostalgia and whimsy, perfect for cookie lovers of all ages. Bright, flavorful, and irresistibly fun, they’ll bring joy to any occasion!
