Fruity Pebbles Cookies

Fruity Pebbles Cookies are colorful, fun, and delicious treats that combine the bright flavors and crunch of Fruity Pebbles cereal with the soft and chewy texture of classic cookies. They’re perfect for adding a bit of whimsy to any occasion, from kids’ parties to simple family desserts.


### Tips:
– **Room Temperature Ingredients:** Make sure the butter and egg are at room temperature for easier mixing and a better-textured dough.
– **Avoid Overmixing:** Mix the dough just until the ingredients are combined to avoid overworking the gluten, which can result in tough cookies.

– **Storage:** Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months.

– **Extra Fruity Pebbles:** For an extra colorful and crunchy texture, you can roll the cookie dough balls in additional Fruity Pebbles before baking.


### Variations:
– **White Chocolate Chips:** Add 1 cup of white chocolate chips to the dough for an extra layer of sweetness.
– **Marshmallows:** Fold in 1 cup of mini marshmallows for a gooey, marshmallowy twist.
– **Dried Fruit:** Add 1/2 cup of chopped dried fruit, such as apricots or cranberries, for a fruity contrast.


These **Fruity Pebbles Cookies** are a delightful and colorful treat that will bring a smile to anyone’s face. Enjoy them as a fun snack, a dessert, or a special treat for celebrations! 




  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1 ½ sticks butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tsp baking soda
  • 2 cups Fruity Pebbles cereal
  • 1 cup of white chocolate chips
  • 2-1/4 cups flour


Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
Whisk together baking soda and flour and set aside.

Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips.

Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool. 


Leave a Comment