These fruity pebble cookies are extra chewy cookies full of fruity pebbles! They have fruity pebble crumbs, fruity pebbles inside the dough, white chocolate chips, and they are rolled in fruity pebbles before baking. This is also a no mixer and no chill recipe so they are easy to make too!
When I was recipe testing these fruity pebble cookies, I wanted them to be an ultimate fruity pebble cookie experience. I decided to roll them in the cereal so they have a great colorful crunch on the outside and they are soft and chewy on the inside.
These are the type of cookie that really surprises you with how yummy they are. They are a sweet cookie because of the sugary cereal and white chocolate chips.
If you want a less sweet cookie I recommend add flaky sea salt on top or just increasing the salt in the cookie dough.
Why This Recipe Works
- All of the fruity pebbles cereal!- You need ¾ths of a box of cereal. They use a lot of fruity pebbles and they are glorious.
- Chewy texture- These cookies are chewy center and crisp edges. A perfect cookie. The cereal on the outside also gives it a good crunch too.
- Easy to make- These are definitely kid approved, and kids can help make these. They are a no mixer and a no chill recipe!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Fruity pebbles- You could also the cocoa pebbles, but I don't recommend the cereal with marshmallows.
- Unsalted butter- The butter gets melted and cooled to room temperature.
- Brown sugar- I used light brown sugar.
- Eggs- Pull the large eggs out 2 hours before baking.
- White chocolate chips- I strongly recommend getting a good quality chip like the Ghirardelli white chocolate chips.
Step By Step Instructions
Here is how to make and bake these fruity pebbles cookies. This recipe doesn't need an electric mixer. Just two bowls, whisk, rubber spatula, two cookie sheets lined with parchment paper, and a large cookie scoop.
STEP 1: Blend the cereal. Using a food processor, blend the cereal to a fine crumb. I measured out 1 cup of cereal to blend it to a ½ cup.
Then, in a medium bowl, sift the all-purpose flour. Add the baking powder, baking soda, and salt.
STEP 2: Mix the wet ingredients. Next, in a large bowl, mix the melted butter, brown sugar, white sugar, eggs, and vanilla extract. It should be a smooth consistency.
STEP 3: Add the flour mixture. Add the dry ingredients and the fruity pebble crumbs into the bowl and use a rubber spatula to mix until just combined.
Then, add the fruity pebble cereal and white chocolate chips.
STEP 4: Rest. Let the dough rest on the counter for 10-15 minutes while the oven preheats. This allows the gluten to absorb into the cookie dough, which helps with spreading.
STEP 5: Scoop. Use a 3 Tablespoon cookie dough scoop to scoop the dough. Then, roll each cookie dough ball in the fruity pebbles. Make sure to really compact the fruity pebbles into the cookie dough ball.
STEP 6: Bake. Bake 6 cookie dough balls on a cookie sheet at a time. Bake for 13-15 minutes.
Before you transfer the cookies to a cooling rack, add extra fruity pebbles and white chocolate chips to the top of the cookies while they are hot.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 1-2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes. However, they are much better when baked large.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Make sure they come to room temperature before baking.
Storing and Freezing
Store these fruity pebble cookies in an airtight container up to 5 days at room temperature.
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Fruity Pebble Cookies
- ½ cup Fruity pebble crumbs Measure 1 cup of fruity pebbles to blend into a crumb.
- 2 ¼ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- ¾ cup Brown sugar packed light brown sugar
- ¾ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup Fruity pebbles plus more to roll the cookies in.
- 1 cup White chocolate chips plus more to top the cookies
- Using a food processor, blend the fruity pebbles into a fine crumb. Set aside. In a medium bowl, sift the flour. Add the baking powder, baking soda, and salt.½ cup Fruity pebble crumbs, 2 ¼ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
- In a large bowl, mix the melted butter (it needs to be cooled to room temperature before using to avoid over spreading), brown sugar, sugar, vanilla, and eggs. Whisk until smooth.1 cup Unsalted butter, ¾ cup Brown sugar, ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients and the fruity pebble crumbs. Use a rubber spatula to mix until just combined. Add the fruity pebbles and white chocolate chips.1 cup Fruity pebbles, 1 cup White chocolate chips
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10-15 minutes while the oven preheats. This allows the gluten to absorb into the dough.
- Pour some fruity pebbles into a bowl. Use a large 3 Tablespoon scoop to scoop the cookie dough. Roll each cookie dough into the fruity pebbles then place 6 cookie dough balls per cookie sheet.
- Bake for 13-15 minutes until the edges of the cookies are lightly golden and middles are slightly underdone. When the cookies are straight out of the oven, top with extra fruity pebbles and top with extra white chocolate chips.
- Cool the cookies on a cooling rack.