These easy Fruity Pebbles cookies are a delicious twist on classic sugar cookies. Loaded with white chocolate chips and stuffed with Fruity Pebbles cereal, this gluten-free and dairy-free recipe is hands down the best fruity pebble cookie recipe there is! Each bite is soft, chewy, and full of fruity flavor.
What I love about these cookies is they are quick and easy to make with no mixer! Both kids and adults love them, and the cookie dough is rolled in extra fruity pebbles before baking for a beautiful look and delicious taste.
Why You'll Love These Cookies
- Soft and chewy - The edges of the sugar cookies are perfectly firm and crispy, but the centers are deliciously soft, chewy, and stuffed with fruity pebbles.
- White chocolate chips - To take these cookies to the next level, white chocolate chips decorate the tops and taste amazing with the fruity pebbles flavor.
- Fruity Pebbles cereal - There are fruity pebbles crumbs and fruity pebbles mixed into the dough and sprinkled on top for the ultimate cereal cookie!
- Easy to make - With no mixer, no chill time, and just one bowl, these cookies are easy to make and ready to enjoy in just 20 minutes
- Allergy-friendly - These cookies are gluten-free and dairy-free, but can also be made with traditional ingredients if you prefer.
Here are some helpful notes about the cookie ingredients. For a full list of ingredients and quantities, remember to check out the recipe card at the end of the post.
- Butter - Use unsalted butter that is melted and cooled, so it is not too hot when you mix it into the dough. This ensures the cookies don't spread too much.
- Sugars - A combination of granulated sugar and brown sugar give these cookies amazing flavor and soft, moist texture.
- Vanilla - Pure vanilla extract is best, not imitation extract.
- Eggs - Gives the cookies structure and binds the ingredients together.
- Flour - Use gluten-free all-purpose flour or normal all-purpose flour. Sprinkle it into the measuring cup and level the top with a straight edge for the proper amount.
- Salt - Tones down the sweetness and balances the flavors nicely.
- Baking Powder & Soda - These leavening agents help the cookies spread and achieve a soft, chewy texture.
- Fruity Pebbles Cereal - You'll need more than half a box of fruity pebbles for these cookies. They are full of crushed fruity pebbles crumbs and whole cereal which makes them the ultimate fruity treat!
- White Chocolate Chips - Mix white chocolate chips into the dough and sprinkle more on top of warm cookies for extra sweetness and flavor.
Here are step-by-step instructions for how to make gluten-free fruity pebbles cookies:
STEP 1: Start by crushing some fruity pebbles cereal into a fine crumb. You can use a food processor or blender for this, or add the cereal to a re-sealable bag and smash it with your hands or the back of a metal spoon. Measure out ⅔ cup of crumbs and set it aside to use in the recipe later.
STEP 2: In a large bowl, thoroughly whisk together the melted butter, sugars, vanilla extract, and eggs until evenly combined.
STEP 3: Add the flour, baking powder, baking soda, salt, and fruity pebbles crumbs to the bowl. Stir gently until the ingredients are just combined and a thick dough forms.
STEP 4: Next, use a rubber spatula to gently fold in the white chocolate chips and whole fruity pebbles cereal. Be careful not to crush the cereal too much as you mix it into the dough.
STEP 5: Stop mixing as soon as the white chocolate chips and cereal are evenly distributed. Don't over-mix! The more you mix, the more you crush the cereal.
STEP 6: Use a cookie scoop to form uniform balls of cookie dough. Roll each ball in extra fruity pebbles cereal before placing it on the baking sheet. Leave plenty of room (2-3 inches) between each cookie on the sheet, since they will spread out when baking.
STEP 7: Bake the cookies at 350°F one tray at a time for 10-14 minutes, or until the edges of the cookies are firm and lightly golden. The centers may still appear soft, which is okay and gives the cookies a chewy center.
STEP 8: Remove the cookies from the oven and immediately press extra white chocolate chips and fruity pebbles into the top of each cookie for a pretty finish and even more flavor! Work quickly, because once the cookies are cool, the extra cereal won't stick. This step is optional but recommended for the prettiest look.
TIP: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack. They are delicate when warm and need time to firm up.
Expert Baking Tips
- Cool the butter - If you use melted butter that is still hot, it will cause the cookies to spread too big and thin in the oven. For best results, let the butter cool for 10-20 minutes before using it in the recipe.
- Use parchment paper - It's very important to line the baking sheets with parchment paper for soft cookies, even baking, and to prevent over-spreading.
- Don't over-bake - Remove the cookies from the oven when the edges are set and lightly golden in color. Be careful not to bake them too long, or they'll be crispy instead of chewy and soft.
- Add extra cereal - Work quickly while the cookies are warm and add extra white chocolate chips and fruity pebbles into the tops. Not only does this make them extra delicious, but they'll look pretty and impress all your guests!
Easy Cookie Variations
Here are some fun, easy, and delicious recipe variations you can try:
- Fruity pebbles sugar cookies - After rolling the cookie dough balls in cereal, roll them in extra granulated sugar for sweeter fruity pebbles sugar cookies.
- With marshmallows - Fold 1 cup of mini marshmallows into the cookie dough and press extra on top of the cookies when they are warm out of the oven. This is such a fun, delicious way to enjoy fruity pebbles marshmallow cookies!
- With vanilla pudding - For extra soft and chewy cookies, use 1 ¼ cups flour and add one 3.4-ounce box of instant vanilla pudding mix. The flavor is amazing!
For another fruit-inspired cookie recipe, these white chocolate strawberry shortbread cookies are a delicious choice for spring.
Frequently Asked Questions
While Fruity Pebbles cereal does not contain dairy or eggs, Fruity Pebbles is not classified as fully vegan because it includes vitamin D3 that comes from sheep wool.
Yes! Making Fruity Pebbles cookies with cake mix is a quick and easy variation to this recipe. Mix 1 box of vanilla cake mix with 2 eggs and ⅓ cup vegetable oil. Then stir in the Fruity Pebbles cereal, cereal crumbs, and white chocolate chips.
Yes! Fruity Pebbles cereal is certified gluten-free, making it a safe cereal choice for those with gluten allergies or celiac disease. These Fruity Pebbles cookies are also fully gluten-free.
Absolutely. The cookie dough is stuffed with fruity pebbles crumbs and fruity pebbles cereal, and each cookie is rolled in extra fruity pebbles before baking for loads of fruity flavor in every bite!
Storing & Freezing
Store leftover fruity pebbles cookies in an airtight container at room temperature for 4 to 6 days. Make sure the white chocolate chips have time to cool down and harden before stacking the cookies, so they don't stick together.
The cookies freeze well. Store them in an airtight container in the freezer for up to 60 days. Remember to thaw them for 1-2 hours before enjoying them again.
More Sugar Cookie Recipes
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Easy Fruity Pebbles Cookies
- 1 Large Mixing Bowl
- 1 Whisk
- 2 Large Baking Sheets (lined with parchment paper)
- 1 Medium Cookie Scoop
- ⅔ cup crushed Fruity Pebble cereal crumbs
- 1 cup unsalted vegan butter, melted and cooled
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 ¼ cups gluten-free all-purpose flour blend (or all-purpose flour)*
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips
- 1 cup Fruity Pebbles Cereal plus extra for rolling
- Preheat the oven to 350°F and line two large cookie sheets with parchment paper. (Parchment paper is important - the cookies will spread too much and be too crispy if you bake them directly on the sheet).
- Crush fruity pebbles cereal into a fine crumb. You can use a food processor or blender for this, or add the cereal to a re-sealable bag and smash it until it becomes crumbs. Measure out ⅔ cup of cereal crumbs and set aside.⅔ cup crushed Fruity Pebble cereal crumbs
- In a large mixing bowl, whisk together the cooled melted butter, brown sugar, granulated sugar, vanilla extract, and eggs until smooth and thoroughly combined. It should resemble a grainy "paste" consistency that pulls away from the edges of the bowl slightly.1 cup unsalted vegan butter, melted, ¾ cup brown sugar, packed, ¾ cup granulated sugar, 2 teaspoons pure vanilla extract, 2 large eggs
- Add in the flour, baking powder, baking soda, salt, and fruity pebbles crumbs. Stir until the dry ingredients are just combined and a thick cookie dough forms. Don't over-mix!2 ¼ cups gluten-free all-purpose flour blend, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ⅔ cup crushed Fruity Pebble cereal crumbs
- Use a rubber spatula to gently fold in the white chocolate chips and whole fruity pebbles cereal. Be careful not to crush the cereal too much (less mixing is usually better).½ cup white chocolate chips, 1 cup Fruity Pebbles Cereal
- Pour extra fruity pebbles cereal into a small bowl. Use a small-medium cookie scoop to form uniform balls of cookie dough. Roll each ball in the fruity pebbles cereal to fully coat the edges. Then, place on the baking sheet 2-3 inches apart to leave plenty of room for spreading.
- Bake the cookies one tray at a time for 10-14 minutes, or until the edges of the cookies are set and lightly golden in color. The middles may still be soft, but it's better to slightly under-bake the cookies so they're chewy and soft.
- Remove the cookies from the oven and immediately press extra white chocolate chips and fruity pebbles cereal into the tops of warm cookies. Work quickly, because once the cookies cool, the cereal won't stick. This is optional but makes the cookies so pretty on top.
- Allow the cookies to cool on the pan for 5-10 minutes to fully set up before transferring them to a cooling rack. Enjoy!