I made Fruity Pebbles Sugar Cookies, soft-baked sugar cookies filled with fruity cereal and dipped in white chocolate for a holiday cookie that hides a colorful surprise.

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I make holiday cookies so they stand out, and these Fruity Pebble Cookies are ridiculous fun. I stuff them with Fruity Pebbles cereal and dunk half in white chocolate chips, so they look like tiny ornaments.

They bake up pillowy, not crunchy, which surprised me the first time, and guests always ask whats inside. This one belongs on any Kid Friendly Dessert Recipes list, especially for a bake sale or school party.

They’re kind of messy to assemble, but thats part of the charm, and you’ll love that bright snap of cereal against the sweet white chocolate.

Ingredients

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All-purpose flour: Provides structure and chew; mostly carbohydrates, small protein, little fiber or nutrients.
Unsalted butter: Adds richness and tenderness; high in fat and calories, gives flavor and browning.
Granulated sugar: Pure sweetness, mostly sucrose; boosts spread, crisp edges, no real nutrients.
Light brown sugar: Adds molasses flavor and moisture; slightly less sweet, a bit more complex.
Eggs: Bind, add protein and moisture, yolk adds richness and color.
Sour cream or yogurt: Adds tang and fat, keeps crumb tender, slight acidity for balance.
Fruity Pebbles cereal: Mostly sugar and artificial colors; gives crunch, fruity flavor, honestly not nutritious.
White chocolate chips: Sweet, creamy coating; high in sugar and fat, perfect for dipping.

Ingredient Quantities

2 1/2 cups (312 g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (227 g) unsalted butter softened

3/4 cup (150 g) granulated sugar

1/2 cup (100 g) light brown sugar packed

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1/4 cup sour cream or plain yogurt

2 cups Fruity Pebbles cereal, divided

10 ounces (285 g) white chocolate chips or melts for dipping

1 to 2 teaspoons neutral oil (vegetable or canola), optional

How to Make this

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1. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper, set aside.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl.

3. In a large bowl, cream 1 cup (227 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes.

4. Add 1 large egg, 1 large egg yolk and 1 teaspoon vanilla extract to the butter mixture, mix until combined, then stir in 1/4 cup sour cream or plain yogurt.

5. Add the dry ingredients to the wet, mixing just until almost combined, then gently fold in 1 1/2 cups of the Fruity Pebbles, careful not to crush them into dust.

6. If the dough feels too soft to shape, chill it for 20 to 30 minutes, otherwise proceed. Scoop about 2 tablespoons of dough, flatten it in your hand, put about 1 tablespoon of the remaining Fruity Pebbles in the center and wrap the dough around the cereal, rolling into a ball; place the balls 2 inches apart on the prepared sheets.

7. Bake 9 to 11 minutes, until the edges are set but the centers still look soft, don’t overbake or they’ll lose that soft-baked texture. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

8. Melt 10 ounces (285 g) white chocolate chips or melts in the microwave in 20 to 30 second bursts, stirring between each burst until smooth; if it’s too thick, stir in 1 to 2 teaspoons neutral oil (vegetable or canola) to loosen it, or melt over a double boiler if you prefer.

9. Dip half of each cooled cookie into the melted white chocolate, let excess drip off, then immediately press or sprinkle extra Fruity Pebbles onto the chocolate so they stick.

10. Let the chocolate set at room temperature or pop the cookies in the fridge for 10 to 15 minutes to speed it up; store finished cookies in an airtight container for up to 3 days. Enjoy, they’re best eaten within the first day for maximum crunch and softness.

Equipment Needed

1. Oven (preheat to 350°F)

2. Two rimmed baking sheets and parchment paper

3. Mixing bowls, at least one large and one medium

4. Electric mixer or a sturdy wooden spoon for creaming

5. Measuring cups and spoons plus a kitchen scale if you have one

6. Whisk and rubber spatula

7. Cookie scoop (2 Tbsp) or tablespoon and a small spoon for stuffing

8. Wire cooling rack

9. Microwave safe bowl or small saucepan and heatproof spatula for melting chocolate

FAQ

Q: How do I keep the Fruity Pebbles crunchy in the cookies?

A: Fold most of the cereal in at the very end so it gets less mixing, and save a handful to press on top right after scooping or after baking. Store finished cookies in a single layer with parchment, or better yet keep extra cereal separate and add right before serving. Fruity Pebbles will soften over time if they touch moisture, so sooner is always crunchier.

Q: Can I use yogurt instead of sour cream, or skip it?

A: Yes, use full-fat plain yogurt as a 1:1 swap, it gives the same tender crumb. If you skip it the dough will be a bit drier and spread less, so you might add 1 tablespoon milk or an extra egg yolk to keep them soft.

Q: My cookies spread too much, what went wrong?

A: Most likely butter was too warm, dough wasn't chilled, or you under-measured flour. Chill the dough 30 to 60 minutes before baking, measure flour by weight or spoon and level the cup, and don't overheat the butter when softening. If needed, use slightly less softened butter next time.

Q: What temp and time should I bake them, and how many does the recipe make?

A: Bake at 350 F (175 C) for about 9 to 12 minutes, until edges look set and centers still slightly soft. Using a rounded tablespoon scoop you'll get roughly 30 to 36 cookies; bigger scoops make fewer.

Q: Any tips for melting and dipping in white chocolate so it stays shiny and smooth?

A: Microwave in short bursts, stirring every 20 to 30 seconds so it doesn't seize. Stir in 1 to 2 teaspoons neutral oil if needed to thin and gloss the chocolate. Dip quickly, let excess drip off, then set on parchment or chill a few minutes to firm.

Q: Can I freeze the dough or baked cookies?

A: Yes. Freeze scooped, unbaked dough balls on a tray, then transfer to a bag for up to 3 months; bake straight from frozen, adding 1 to 2 minutes to the time. Baked cookies freeze well for 2 to 3 months, thaw at room temp for 20 to 30 minutes.

Fruity Pebble Cookies Recipe Substitutions and Variations

All-purpose flour: use a 1:1 gluten-free baking blend cup for cup for a gluten free version, or swap to whole wheat pastry flour cup for cup — cookies will be slightly denser so add a tablespoon extra sour cream or milk if dough feels dry.
Unsalted butter: swap with softened margarine or vegetable shortening cup for cup, or use solid coconut oil cup for cup (gives a bit more crispness and a faint coconut note, if you use salted swaps cut the added salt).
Sour cream or plain yogurt: plain Greek yogurt works perfectly 1:1, or make a quick buttermilk by stirring 1 tablespoon lemon juice or vinegar into 1/4 cup milk and letting sit 5 minutes before using.
White chocolate chips/melts for dipping: use white candy melts or chopped high quality white chocolate bar, and if you need a thinner coating stir in 1 to 2 teaspoons neutral oil (vegetable or canola) until it flows.

Pro Tips

– Chill the dough in short bursts so it firms up enough to shape but stays pliable. If you leave it in the fridge too long the butter gets rock hard and the dough cracks when you try to wrap the cereal, so let it warm a little before shaping.

– Keep the Fruity Pebbles as whole as possible when stuffing and topping. Crushed cereal turns to dust and makes everything soggy, so handle gently and press extras onto the chocolate right away so they stick.

– Be gentle with the white chocolate. Heat in short bursts, stir often, and only add a tiny bit of neutral oil if it’s too thick. If you overheat it will seize and get grainy, and that is a pain to fix.

– For best texture, watch visual cues not the clock. Pull the cookies when the edges look set but the center still appears a bit soft, then let them finish on the hot sheet. Also store them in a single layer or use parchment between layers so the cereal toppings dont get crushed.

Fruity Pebble Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made Fruity Pebbles Sugar Cookies, soft-baked sugar cookies filled with fruity cereal and dipped in white chocolate for a holiday cookie that hides a colorful surprise.

Servings

servings

Calories

239

kcal

Equipment: 1. Oven (preheat to 350°F)