Crunchy and colorful Fruity Pebbles Cookies are so fun to make and incredibly tasty! This sweet breakfast cereal favorite turns plain chocolate chip cookies into a fruity treat that cereal lovers of all ages will love.
Fruity Pebbles aren’t just for breakfast anymore! You can enjoy your favorite cereal as a dessert with this easy cookie recipe.
Soft in the center and crispy on the edges, the addition of cereal to cookie dough gives them a glorious crunchy texture. I have a similar recipe for Rice Krispie Cookies that you’ll love too!
The difference between rice krispie cookies and fruity pebbles cookies is that Fruity Pebbles are, obviously, fruity! This cereal has a distinct fruit flavor that you loved as a kid, and you’ll love it in these cookies too.
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Why You Will Love This Recipe
- Kids Love These! The bright colors, the sweet fruity flavor, and the perfect texture of these cookies will make them irresistible to children and all of us that are kids at heart. Make these for a birthday party, or use this recipe for the school bake sale!
- The Recipe is Simple. Just a handful of basic baking ingredients are needed to turn Fruity Pebbles cereal into the best cookies ever. You don’t need to chill the dough, and this drop cookie recipe is as easy as mixing and baking.
- Chocolate Chips! We’re adding chocolate chips to fruity pebble cookies to give richness and balance out the sweetness of the cereal. These cookies are sweet, but not overly so, and they are amazingly tasty!
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Fruity Pebbles Cereal – You need about 2 cups of cereal to make this recipe. Most of it will be mixed into the dough, while more is used to coat the top of each cookie with crunchy flakes.
- Sugar – Regular granulated sugar works well in this recipe to keep the cookies crisp on the edges.
- Butter – I always like to use unsalted butter when baking so that I can control the amount of salt in the recipe. Be sure to let your butter and your egg come to room temperature before you start mixing.
How To Make Fruity Pebbles Cookies
- Mix the Dry Ingredients: Preheat your oven to 350°F/180°C, and line three cookie sheets with parchment paper or Silpat baking mats. In a bowl, combine flour with baking soda and salt and set aside.
- Mix the Wet Ingredients: Start by creaming together the butter and sugar with a hand mixer until smooth and creamy. Then add an egg and vanilla extract and beat again for 1 minute.
- Combine: Add the dry ingredients to the wet ingredients, and mix on low until just combined.
- Add the Mix-Ins: Use a silicone spatula to gently fold in 1 ½ cups of fruity pebbles cereal and the chocolate chips.
- Scoop and Dip: Use a medium cookie scoop to scoop the cookie dough into balls, then dip the top of each ball into the remaining cereal.
- Bake: Place the Fruity pebbles cookie dough balls on the prepared baking sheets, cereal side up, leaving two inches between them, and bake for 10-12 minutes, or until the edges are set. Allow the cookies to cool for 10 minutes on the cookie sheets, then transfer to a wire rack to cool completely.
Top Tips
- Use a medium-sized cookie scoop to easily make balls that are about 25 grams, and all the same size. This way you’ll end up with 28 cookies that are 8 cm or 3 inches in diameter.
- Instead of milk chocolate chips, try white chocolate morsels!
- You can also try this recipe with cocoa pebbles to make an extra chocolatey version.
- Avoid overmixing the cookie dough. Once you’ve added the flour mixture, mix just until you no longer see it. Overmixed dough leads to tough, dry cookies.
- Only dip the top half of the dough balls in the Fruity Pebbles cereal. Any cereal on the bottom has the potential to burn.
- Feel free to double or triple this recipe, especially if you’re making them to share! These don’t last long when I make them.
Storage Tips
Keep these cookies in an airtight container at room temperature for up to 5 days. As with most cookies, they will be best if you enjoy them right away!
You can also freeze the cookies for up to 1 month.
More Cookies with Cereal Recipes to Make
- Rice Krispie Cookies
- Cornflake Peanut Butter Cookies
- Scotcheroo Truffles (with Chex cereal)
- Lucky Charms Treats
FAQs
Yes, these freeze very well. After the cookies have cooled completely, transfer them to a freezer bag or container. Store in the freezer for up to 1 month.
You can make the cookie dough up to 1 day ahead of time and store it in the fridge. Be sure to let it come to room temperature before baking.
The cookie dough balls can also be frozen for up to 1 month, and then thawed and baked when you’re ready for them.
The store-brand or generic versions of Fruity Pebbles will work perfectly in this recipe too. Avoid using the type of pebbles that includes marshmallows.
Sweet, fruity, crisp, and chewy, Fruity Pebbles Cookies will transport you back in time to your favorite childhood breakfasts! Make sure to save this easy and fun cookie recipe by Pinning it and sharing it with your friends!
Fruity Pebbles Cookies
Equipment
Ingredients
- 1 ¼ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 cups fruity pebbles cereal divided
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F/180°C (160°C fan oven), and line 3 cookie sheets with parchment paper or Silpat silicone mats.
- In a bowl, combine flour with baking soda and salt and set aside.
- In a mixing bowl, with a hand mixer cream butter with sugar until smooth and creamy.
- Add an egg, and vanilla extract and beat for 1 minute.
- Add in the dry ingredients, and on low-speed mix until just combined. Do not overmix the cookie dough.
- With a silicone spatula, fold in 1 ½ cups of fruity pebbles cereal, and chocolate chips.
- To a small bowl, add ½ cup of fruity pebbles. Scoop out cookie dough using a medium cookie scoop, then dip in the fruity pebbles (you only want one side of the cookie dough ball to be covered in fruity pebbles). Place on the prepared baking sheets, leaving 2 inches between them.
- Bake for 10-11 minutes. Allow the cookies to cool on cookie sheets for 10 minutes then transfer to a wire rack to cool completely.
Notes
- Use a medium-sized cookie scoop to make balls that are about 25 grams. This way you’ll end up with 28 cookies that are 8 cm or 3 inches in diameter.
- Instead of milk chocolate chips, try white chocolate morsels!
- You can also try this recipe with cocoa pebbles to make an extra chocolatey version.
- Only dip the top half of the dough balls in the fruity pebbles cereal. Any cereal on the bottom has the potential to burn.
- To Store: Keep these cookies in an airtight container for up to 5 days. As with most cookies, they will be best if you enjoy them right away!
- To Freeze the Dough: Scoop the dough into balls and freeze on a pan for an hour. Then transfer the dough balls to a freezer bag and store for up to 1 month. Let the dough thaw before baking.
- To Freeze the Cookies: Baked fruity pebbles cookies can be frozen for up to 1 month. I suggest letting them thaw at room temperature for an hour before digging in!
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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