Easy Fruity Pebbles Cookies
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!
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 2 Large Baking Sheets (lined with parchment paper)
- 1 Medium Cookie Scoop
Ingredients
- 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
Instructions
- 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!
Notes
Storage: Keep leftover fruity pebbles cookies in an airtight container at room temperature for 4-6 days. To freeze the cookies, store them in an airtight container in the freezer for up to 2 months. Remember to thaw them before enjoying them.
Flour: Instead of using a gluten-free all-purpose flour blend, you can use regular all-purpose flour if preferred. Both options work well!
Butter: You can use normal butter or vegan butter with the same results. Unsalted, melted butter is best, and make sure it has time to cool before mixing it into the recipe, or the cookies will spread too much when baking (warm dough = more spreading).