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+ servings
Fruity pebble cookies on parchment paper.
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5 from 19 votes

Fruity Pebble Cookies

These fruity pebble cookies have SO many fruity pebbles inside! They are a no mixer and no chill recipe, full of fruity pebble crumbs, fruity pebble cereal, and white chocolate chips. They are rolled in fruity pebbles before baking.
Prep Time20 minutes
Cook Time13 minutes
Total Time33 minutes
Servings: 15 Large cookies
Calories: 333kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 333kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 236mg | Potassium: 75mg | Fiber: 1g | Sugar: 29g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg