Krolls Korner - 1 cookies covered in fruity pebble cereal - 2

Fruity Pebble Cookies taste like childhood in cookie form! Just one bite immediately brings you back to memories as a kid.

After I made these Cinnamon Toast Crunch Cookies I knew I had to explore making more cereal cookies. ?

Nostalgia alert! Growing up, Fruity Pebbles cereal was reserved for weekend cereal in our house so I always looked forward to Saturday and Sunday. My brothers were always fans of cocoa pebbles (which I also love) but fruity pebbles have a special place in my heart.

It’s crunchy, colorful and a delicious cereal that made any morning a great morning and now you can enjoy it for dessert. #HeckYes

This recipe is made from the base of one of my most popular cookies: Funfetti Cookies. It’s essentially a downright delicious sugar cookie with vanilla pudding mix and fruity pebbles candy bar. You literally won’t be able to just take one bite!

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These Fruity Pebble Cookies are:

  • Studded with tons fruity pebble cereal, because how fun is that?!
  • No chill cookies, because well…we ain’t got time for that!
  • Gooey, soft and best slightly under baked.
  • Easy to make
  • Fun for parties
  • Begging for you to make them!

Ingredient Notes:

You can scroll down to the recipe card for the full list of ingredients and measurements.

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In addition to flour, baking soda and vanilla extract, this recipe has some of stand out ingredients:

  • Vanilla Pudding Mix : I’ve been adding pudding mix to my cookie recipes lately and it makes them so soft and yummy!
  • Cake flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You can find cake flour in most grocery stores, usually on the top shelf. If you don’t have cake flour you can still make these cookies, just replace it with All-Purpose flour.
  • Fruity Pebbles Candy Bar : you can find these at Walmart or larger supermarket stores or online. If you can’t find them, using white chocolate chips is a great substitution. They taste like a cereal and milk cookie when adding the white chocolate!
  • Corn Starch: Cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
  • Adding extra egg yolks: Another way to promise a super chewy cookie is to use extra egg yolks! The extra egg yolks add richness, soft tenderness, and binds the dough.
  • Unsalted butter: I use cold, unsalted butter in my recipes. No need to let it soften to room temperature.
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Step by Step Directions:

The process is very similar to my famous chocolate chip cookie and snickerdoodle cookie recipe . So if you have that down, you’ll be a pro at these. Scroll down to the recipe card for the full recipe instructions.

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat mat.
  2. Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour , pudding mix, corn starch, baking powder, baking soda and salt. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, cream butter and sugar.
  4. Then add egg and vanilla. Scrape sides of the large bowl as needed.
  5. Gradually add in the dry ingredients, followed by the fruity pebbles and chopped up candy bars.
  6. Shape dough into ~7-8 large dough balls, roll in extra fruity pebble cereal, place on prepared baking sheet and bake for ~9-11 minutes or until the edges look slightly golden.
  7. Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack to cool completely.
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Tips and Tricks:

  • A lot of people think the cookies aren’t fully cooked or done. My tip is to let the cookies rest . If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
  • Spoon and Level: Make sure to spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping the flour with your measuring cup.
  • You can make the cookies smaller. Adjust baking time as needed.
  • You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
  • Gluten free option: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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Kroll’s Kookies

Bakery Style Snickerdoodles

Best Ever Giant Funfetti Cookies

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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Fruity Pebble Cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 (3.4 oz.) box Instant Vanilla Pudding Mix
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 cup unsalted butter, cubed, cold (16 Tbsp.)
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 Tbsp. vanilla extract
  • 2 1/2 cup fruity pebbles, divided
  • 4, (2.75 oz. candy bars) Fruity Pebble Candy Bars, King Size*
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Instructions

  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper or a silpat mat and set aside.
  • Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, pudding mix, corn starch, baking powder, baking soda and salt. Set aside. 2 1/2 cups all-purpose flour, 1 1/2 cups cake flour, 1 (3.4 oz.) box Instant Vanilla Pudding Mix, 2 tsp. cornstarch, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt
  • Chop up the fruity pebble candy bars into chunks. Set aside.
  • Using a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Then add in the eggs, egg yolks and vanilla. Scrape sides of the large bowl as needed. 1 cup unsalted butter, cubed, cold (16 Tbsp.), 1 1/4 cup granulated sugar, 2 large eggs, 2 large egg yolks, 1 Tbsp. vanilla extract
  • Turn the mixer to low and gradually add in the dry ingredients, followed by 1 cup of fruity pebbles and chopped up candy bars. Mix just until ingredients are combined. 2 1/2 cup fruity pebbles, divided, 4, (2.75 oz. candy bars) Fruity Pebble Candy Bars, King Size*
  • Shape dough into ~8 large dough balls. Pour remaining fruity pebble cereal in a shallow bowl or dish and roll cookies in the cereal, slightly pressing cereal into the dough.
  • Place on prepared baking sheet and bake for ~10-12 minutes or until the edges look slightly golden.
  • Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack to cool completely. Enjoy!

Video

Notes

  • If you can’t find the fruity pebble candy bars, add 2 cups white chocolate chips.
  • These cookies stay soft for several days when properly stored in an airtight container or baggie.
  • You can make cookies smaller. Adjust baking time as needed.
  • You can also freeze them in a freezer safe baggie. Let them cool completely before freezing.

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