Fruity Pebbles Cookies
These easy Fruity Pebbles cookies are the perfect mix of soft and chewy, sweet and crunchy.
The simple addition of Fruity Pebbles cereal to my basic cookie dough recipe takes these cookies to a whole new level!
pro tips
- always read the recipe in its entirety before starting.
- use a kitchen scale. Weighing your ingredients helps create a more accurate and consistent product.
- mise en place! Prepare all your ingredients and supplies beforehand. This makes the whole baking process so much easier.
- use room temperature ingredients to help with proper leavening and spread.
equipment
- stand mixer with paddle attachment or handheld mixer
- ramekins
- bowls of various size
- rubber spatula
- cookie scoop
- scale
ingredient notes
- butter: room temperature butter will help ensure an even mixture of ingredients and
- sugar: I use a combination of white and brown sugars to provide a richer flavor and also to increase keeping quality
- Fruity Pebbles: I absolutely LOVE Fruity Pebbles cereal because of the flavor and the size of the flakes. You can add them into the dough and you can also roll the dough in the cereal before resting.
- flour: I always use King Arthur flour, they have the most consistency.
recipe instructions
- Cream the butter and sugars for a full five minutes until light in color and fluffy in texture. This ensures that the sugar granules are thoroughly spread throughout the butter and helps with the rise and spread of the cookie during baking. Scrape the bowl and the paddle down and continue to mix if you notice any sugar or butter that didn’t quite mix in. Scrape the bowl again.
- Add your eggs and yolks one at a time. Mix at low speed and ensure each one has mixed in completely before adding the next. Add vanilla and mix for 30 seconds. Scrape the bowl.
- Add all of your dry ingredients except the Fruity Pebbles. Mix on low speed for 30-45 seconds.
- Add the Fruity Pebbles. Mix on low speed just until you can no longer see any flour. It’s important not to overmix at this stage because we don’t want tough cookies. You can stir the dough by hand to mix in any flour or cereal that didn’t quite make it into the dough.
- Scoop the cookies into balls using an ice cream or cookie scoop; you can also weigh each dough ball. Place onto a baking sheet lined with parchment paper. You can put the cookies right next to each other to save space.
- Place the dough balls into the freezer for at least 2 hours or overnight. Allowing the cookies to rest helps the flour absorb and flavors to bloom. It also helps the cookies to stay uniform when baking and not spread out all over the pan.
- Preheat the oven to 345°F and bake the cookies for a total of 14-18 minutes depending on your oven. Turn the pan halfway through the baking time. I use an electric oven and it usually takes 15 minutes for my cookies to bake properly. If you are using a convection oven, preheat your oven to 320-325°F.
- Allow the cookies to cool enough to keep their shape then move them to a cooling rack. I like to remove my cookies from the pan about 5 minutes after baking so that the residual heat of the pan does not continue to bake the cookies.
Fruity Pebbles Cookies
Ingredients
- 227 g Butter room temperature
- 139 g Sugar
- 150 g Brown Sugar
- 2 Eggs room temperature
- 1 Yolk room temperature
- 6 g Vanilla Extract
- 322 g Flour all-purpose
- 6 g Baking Soda
- 3 g Cream of Tartar
- 4 g Salt Kosher
- 203 g Fruity Pebbles
Instructions
- Cream the butter and sugars for 5 minutes until light and fluffy. Start on speed 1 then work up to speed 4. Scrape the bowl.
- Add the eggs and the yolk one at a time. Be sure that each egg is thoroughly mixed in before adding the next. Once all eggs have been added, add the vanilla, scrape down the bowl, and mix on speed 1 for 1 minute.
- Add the flour, baking soda, cream of tartar, and salt all at once. Mix on speed 1 for 30 seconds. Add all of the Fruity Pebbles and continue mixing on speed 1 until the dry ingredients are combined.
- Scrape the bowl and stir by hand to ensure all flour has been absorbed. Using a large cookie scoop, scoop dough balls onto a sheet pan and place in the freezer for at least 2 hours.
- Bake at 345 for a total of 14 minutes, turning the pan halfway through. Allow to cool before storing.
Notes
You can freeze the dough balls overnight and then put them into a storage bag and keep them in the freezer to have cookies available to bake whenever you have a craving!
storage tips
- raw dough balls can be kept in the freezer for up to 3 months in an air-tight container or bag.
- baked cookies can be kept in an air-tight container or bag for 4 days for the best taste and texture.
more cookie recipes to try!
The BEST Espresso S’mores Cookies , The Ultimate Chocolate Chip Cookies
love this recipe? subscribe for more…
Discover more from Ritual Baker
Subscribe to get the latest posts sent to your email.
