Fruity Pebbles Cookies With White Chocolate Chips

24 servings
35 min

These take me right back to when I was eight years old. That iconic sugary, fruity crunch of Fruity Pebbles. The milk left behind was one of my favorite parts!

Lo and behold, I found a way to use the cereal and the cereal milk to make amazing cookies. Now you can get all the sugary goodness in cookie form - what could be better than that?!

Fruity Pebbles are not just for breakfast

Remember when you used to beg your parents for sugary breakfast cereals like Fruity Pebbles and they'd repeatedly say no because, well, as they explained 'there's no nutritional value' and 'they're loaded with sugar' and 'breakfast is the most important meal of the day, you need fuel for your day, not a bowl full of sugar.'

Well, now MY kids are begging me for Fruity Pebbles and the like ALL. THE. TIME. I gave in. They each ate one bowl. Then I was left with a mostly full box of Fruity Pebbles.

So what did I do, besides tell them I'm never again listening to their whining and complaining for food items in the grocery store? I made them into cookie deliciousness! You must check these bad boys out.

Fruity Pebbles Cookies With White Chocolate Chips
Recipe details
  • 24  servings
  • Prep time: 25 Minutes Cook time: 10 Minutes Total time: 35 min
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Cereal Milk
  • 1/2 cup milk cold
  • 1/4 cup Fruity Pebbles cereal
Cookie Dough
  • 3/4 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup dark brown sugar packed
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons cereal milk from recipe above
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 12 ounces white chocolate chips or chunks
For Rolling
  • 1 1/2 cups Fruity Pebbles cereal
  • 1 teaspoon cereal milk from recipe above

Preheat oven to 400 degrees F (if you have convection, turn it on). Line two baking sheets with parchment paper or silicone baking mats. Set aside
In a small bowl, add the Fruity Pebbles to cold milk. Gently stir to ensure as much of the cereal is in the milk as possible. Allow to steep for about 15-20 minutes. Pour through a sieve into a measuring cup or bowl. Discard (or eat!) the cereal. Set aside
In a stand mixer with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until very light and fluffy, about 3 minutes on medium-high speed, scraping down the sides of the bowl as needed. With the mixer running on medium speed, add the egg and egg yolk. Pour in the vanilla and cereal milk and beat on medium-high until fully incorporated. With mixer off, add in flour, baking soda, baking powder, and salt. Turn mixer to low and stir to combine. Do not over mix. Add in white chocolate chips and stir to combine evenly.
Form dough into even sized balls using an ice cream scoop and roll between palms to make smooth. In separate bowl, combine 1 ½ cups Fruity Pebbles with just enough cereal milk to slightly dampen the cereal. You don't want soggy cereal here, you just want enough moisture to allow the cereal to stick to the outside of the dough. Roll dough balls in Fruity Pebbles and place about 2 inches apart on prepared baking sheets.
Bake for 5 minutes if using convection (6-8 minutes if using conventional bake) then rotate pans and bake for another 5 minutes for convection (6-8 for conventional). Allow to cool on pans for 10 minutes then transfer to cooling racks and dive in!
  • Inspired by Milk Bar and Christina Tossi
Kim |
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