Fun Fruity Pebbles Cookies
While I’m not personally a big cereal person when it comes to breakfast (we prefer scrambled eggs or French toast around here), I do love adding them to my desserts! These Fruity Pebbles cookies are big, thick, gourmet-style cookies with tender, soft centers and pops of crunchy cereal. The glaze on top is made with cereal milk (like my Fruity Pebbles frosting!), and the final product is just so fun and colorful!
Why You’ll Love This Recipe
Easy to make despite being gourmet. If you don’t mind something a little more involved but equally fun and impressive, you should try my blueberry muffin cookies next! Distinct Fruity Pebbles flavor. We’ll add the cereal to the cookie dough, in the glaze, and as a decoration. We’ll also skip the vanilla extract and use lemon instead, which really boosts the fruity flavor as well. Only 30 minutes of chilling. Or you can keep the dough covered in the fridge for a few days if you don’t feel like baking the same day. Soft, chewy texture, thanks to cake flour. I first experimented with adding cake flour to my Lofthouse Cookies and loved the tender results. I do include notes for using all-purpose flour below, if that’s all you have.
What You Need
Let’s review a few of the ingredients in today’s recipe, just in case you have substitution questions.
Fruity Pebbles. The star of the recipe! You’ll need roughly 1 ¼ cups of cereal for this recipe. If you need to use up more of your cereal, try my Fruity Pebbles macarons! Cake flour. Cake flour is best for a tender and soft texture. All purpose flour will work in a pinch, but it isn’t an even substitute if you measure with cups. I discuss this in more detail in the recipe card below. Softened butter. Use unsalted butter and make sure you don’t let it soften too much, or your Fruity Pebbles cookies will be flatter than intended. Typically, softened butter still has a bit of a chill to it; if you use a thermometer, it should be about 68F. Lemon extract. We are not using vanilla extract today–this is intentional. I found that adding vanilla diminished the fruity flavor of the cereal. Instead, we’ll use a tiny bit of lemon extract, which gives the cookie an all-over fruity flavor and works really well. Milk. I use whole milk in the cereal milk glaze, since that’s what I keep on hand. I suspect other milks would work too, but you may not need to add quite as much depending on how thin the milk is. Note that using alternative milks with a stronger flavor like coconut milk may change the flavor of the glaze (but, also? That sounds delicious).
SAM’S TIP: I like to break up some of the cereal pieces before adding them to the dough. This is optional, but I like how the smaller flecks look throughout and prefer the texture this way! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Fruity Pebbles Cookies
Cookies
Glaze
SAM’S TIP: The glaze firms up fast, so it’s best to decorate one cookie at a time! If you add the glaze to all of your cookies at once, the cereal decoration on top won’t stick! If you love cereal-themed desserts, you need to try my peanut butter rice krispie treats next! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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