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Fruity Pebbles Cookies

Fruity Pebbles cookies bake into soft-centered treats with lightly golden edges and colorful cereal folded throughout. Scoop the dough into 2-tablespoon portions and bake at 350°F for a bright, crunchy-sweet cookie.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 cup Fruity Pebbles cereal

Equipment

  • 1 baking sheet

Method
 

  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Beat the butter, granulated sugar, and brown sugar in a large bowl until light and creamy, about 2 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla extract.
  6. Whisk the flour, baking soda, and salt in a medium bowl.
  7. Add the flour mixture to the butter mixture and mix just until combined.
  8. Gently fold in the Fruity Pebbles cereal.
  9. Scoop the dough into 2-tablespoon portions onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10–12 minutes, until the edges are set and lightly golden and the centers still look slightly soft; bake in batches, letting the baking sheet cool between batches.
  11. Cool the cookies on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are set and lightly golden while the centers still look slightly soft. Store airtight at room temperature for up to 3 days; freeze for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour.