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!