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Colorful Fruity Pebbles Cookies fresh out of the oven

Fruity Pebbles Cookies

A bright, nostalgic Fruity Pebbles cookie recipe that combines colorful cereal crunch with a tender, buttery base and a sweet glaze for a playful and satisfying treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cereal crumbs and coating
  • 2 ⅓ cups Fruity Pebbles cereal (reserve additional cereal for coating)
  • 2 cups Extra Fruity Pebbles cereal for pressing onto the glazed cookies
Dry ingredients
  • 2 ⅔ cups all-purpose flour about 276 g
  • 1 teaspoon baking soda
  • ¼ teaspoon fine salt
Wet ingredients
  • ¾ cup unsalted butter, softened to room temperature about 168 g
  • 1 cup granulated sugar about 207 g
  • 1 large egg, at room temperature
  • 1 large egg yolk extra yolk helps create a richer, chewier center
  • 1 tablespoon pure vanilla extract
For the glaze
  • 1 cup powdered (confectioners’) sugar about 115 g
  • 2-3 tablespoons milk use regular milk — do not substitute heavy cream

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
  2. Add 2 1/3 cups of Fruity Pebbles to your food processor and pulse until the cereal becomes fine crumbs — about 1 cup of crumbs.
  3. In a medium bowl, whisk together the cereal crumbs, all-purpose flour, baking soda, and salt. Set this bowl aside.
Mixing the Dough
  1. In a large mixer bowl, cream the softened unsalted butter and granulated sugar together on medium speed for 2–3 minutes.
  2. Add the egg and extra egg yolk, then mix in the vanilla extract until fully incorporated.
  3. Add the dry ingredients to the wet ingredients, mixing on low just until a thick dough comes together.
Baking
  1. Divide the cookie dough into 8 even portions, each about 5–6 tablespoons.
  2. Place the cookie dough balls on the prepared baking sheets and bake for 10–15 minutes.
  3. Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.
Glazing
  1. In a small bowl, whisk together the powdered sugar and milk until smooth and pourable.
  2. Dip the top of each cooled cookie into the glaze, then immediately press into the bowl of whole Fruity Pebbles so the cereal adheres.
  3. Let the glaze set for 10–20 minutes at room temperature.

Notes

Store in an airtight container layered with parchment for up to 3 days to maintain crispness. For longer storage, freeze baked, unglazed cookies for up to 2 months.