Description
These Fruity Pebbles Cookies are soft, buttery, and bursting with fruity flavor! They’re the perfect colorful treat for kids and cereal lovers alike.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups Fruity Pebbles cereal
- 1/2 cup white chocolate chips (optional, but delicious!)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients – In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars – In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
- Add egg and vanilla – Mix in the egg and vanilla extract until smooth.
- Combine wet and dry ingredients – Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Fold in Fruity Pebbles and chocolate chips – Gently stir in the Fruity Pebbles cereal and white chocolate chips.
- Scoop and shape – Drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake – Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
- Cool & enjoy – Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For extra crunch: Sprinkle a few Fruity Pebbles on top of the cookie dough before baking.
- Want softer cookies? Slightly underbake them and let them set on the baking sheet.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
- Calories: ~160
- Sugar: ~14g
- Sodium: ~60mg
- Fat: ~7g
- Saturated Fat: ~4g
- Unsaturated Fat: ~2g
- Trans Fat: 0g
- Carbohydrates: ~22g
- Fiber: ~0.5g
- Protein: ~2g
- Cholesterol: ~20mg