Fruity Pebbles Cookies are a fun and colorful twist on the classic sugar cookie, packed with vibrant fruity cereal and a gooey marshmallow center. These cookies are delightfully chewy with a crisp cereal coating that adds an exciting texture and bursts of fruity flavor in every bite. They make a perfect treat for kids and adults alike, especially for those who love nostalgic cereals reinvented in dessert form.
You’ll adore the way the creamy marshmallow melts inside, surrounded by soft cookie dough speckled with fruity cereal, while the outside crunch of coated cereal adds a playful contrast. These cookies are not just tasty but visually appealing, bringing joy to any cookie platter or festive occasion.
Ingredients
- 10 tablespoons (140g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- 2 cups (80g) Fruity PEBBLES™ Cereal (divided)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¾ cups (218.75g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 large marshmallows
How to Create Your Fruity Pebbles Cookies
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Make the Cookie Dough
In a large bowl, cream the softened butter, sugar, and ½ cup of Fruity PEBBLES™ cereal on medium speed for about 2-3 minutes until fluffy. Mix in the egg and vanilla extract until combined.
Step 3: Add Dry Ingredients
Whisk the flour, baking soda, and salt in a separate bowl. Gradually stir into the wet mixture until combined. Gently fold in the remaining 1 cup of Fruity PEBBLES™ cereal.
Step 4: Assemble Cookies
Scoop 3-4 tablespoon balls of dough, then flatten each in your hand. Place one marshmallow in the center, and wrap the dough completely around it to seal in the marshmallow. Roll the dough ball in the remaining ½ cup of cereal to coat the outside. Place on the prepared baking sheet, spacing about 3 inches apart.
Step 5: Bake & Cool
Bake on the middle rack until marshmallow begins to peek through cracks on top, about 8-11 minutes. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack.
My Best Tips for Success
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Refrigerate extra dough balls while baking in batches to keep their shape.
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Use parchment paper or silicone mats to prevent sticking and catch melted marshmallow.
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Let cookies cool before attempting to move, as marshmallow filling is molten and sticky.
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Press marshmallow gently into dough for even coverage.
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Roll the cookie dough balls tightly to minimize marshmallow leaks.
Delicious Variations to Try
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Try other fruity cereals like Fruity Pebbles, Trix, or Fruit Loops for unique flavors.
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Add mini chocolate chips inside for a chocolatey surprise.
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Drizzle with colored candy melts or melted chocolate for festive looks.
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Sprinkle coarse sugar or colored sanding sugar on the outside before baking.
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Mix a pinch of cinnamon or nutmeg into the dough for a subtle spice twist.
Frequently Asked Questions
Can I use mini marshmallows instead of large ones?
Large marshmallows are best to get the gooey center; mini marshmallows will melt completely.
How do I prevent marshmallows from leaking during baking?
Wrap the dough tightly around the marshmallow and seal well. Use parchment paper to catch any leaks.
Are these cookies suitable for kids?
Yes! They’re colorful, sweet, and fun to eat perfect for kids’ parties.
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to 3 days.
Can I freeze the cookie dough or baked cookies?
Cookies can be baked fresh or dough can be frozen and baked later.
Can I substitute other cereals for Fruity Pebbles?
Yes, but choose crispy, fruit-flavored cereals for best results.
Print
Fruity Pebbles Cookies
- Total Time: 31
- Yield: 8 cookies 1x
- Diet: Vegetarian
Description
Colorful, chewy cookies bursting with cereal crunch, featuring a gooey marshmallow center surrounded by buttery cookie dough and Fruity Pebbles cereal.
Ingredients
Cookie Dough
10 tbsp (140 g) unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
2 cups (80 g) Fruity Pebbles cereal, divided
1 large egg, room temperature
1 tsp vanilla extract
1 3/4 cups (219 g) all-purpose flour
1 tsp baking soda
1/4 tsp salt
8 large marshmallows
Instructions
Preheat oven to 350°F (175°C). Line baking sheet with parchment.
Beat butter, sugar, and 1/2 cup Fruity Pebbles 2-3 mins until fluffy.
Add egg and vanilla; mix.
Whisk flour, baking soda, salt separately; fold gradually into wet.
Gently fold in remaining 1 cup Fruity Pebbles.
Scoop 3-4 tbsp dough per cookie; flatten; place marshmallow in center.
Wrap dough around marshmallow, seal, and roll in remaining 1/2 cup cereal.
Bake 8-11 mins until marshmallow peeks and edges golden.
Cool on sheet briefly, then wire rack; centers will be gooey when warm.
Notes
Chill dough between batches.
Use parchment or silicone liners.
Wrap marshmallows tightly.
Cool before handling.
Fresh is best.
- Prep Time: 20
- Cook Time: 11
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/8 recipe)
- Calories: 230
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Carbohydrates: 33 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: fruity pebbles cookies, marshmallow cereal cookies, colorful sugar cookies, childhood cereal desserts, gooey center cookies
