Fruity Pebbles Cookies
A thick and chewy cookie with fun and nostalgic Fruity Pebbles cereal.
December 7, 2020
Fruity Pebbles Cookies Recipe
Yield: 10 cookies
Ingredients
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1 3/4 cup all-purpose flour
4 Tablespoon corn starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 Tablespoon) unsalted butter, cold and cubed
1/2 cup (packed) brown sugar (either light or dark)
1/4 cup white granulated sugar
1 large egg (cold or room temperature)
1 egg yolk (cold or room temperature)
1 cup Fruity Pebbles cereal, plus extra for sprinkling on top of cookies
Directions
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In a large bowl, whisk together all-purpose flour, corn starch, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using a wooden spoon, break up and cream the butter until smooth, fluffy, and paler in color. This takes about 1 min.
Add both brown and white sugar to the butter and mix until well incorporated. With a spatula scrape the sides and bottom of the bowl making sure everything is incorporated.
Add the egg and mix until fully incorporated, then mix in the yolk. Scrape all sides and bottom of the bowl.
On low speed, mix in the dry flour mixture beginning with only a 1/3 of the mix. Mix just until incorporated being careful not to over mix. Repeat with the next 1/3 of the flour mix. And lastly, add the last 1/3 along with the Fruity Pebbles. Mix gently making sure everything on the sides and bottom of the bowl is incorporated.
Prepare your oven: position a rack in the center. Preheat to 400 degrees.
Portion the dough with either a 1/2 cup scoop or using a scale if you want to be super precise. Roll each portion into a smooth ball.
Place dough balls in the freezer for 5-7 min or while the oven preheats.
On a parchment lined sheet tray, with the dough balls 2 inches apart, press the dough tops down using the back of a cup or any smooth surface creating a flat top. Sprinkle on some Fruity Pebbles and lightly press down on the cookies one more time to secure the cereal in place.
Place a second sheet tray, face down, on the center rack of the oven. Next, place the sheet tray with cookies on top of the flipped over one in order to prevent the bottom of the cookies burning due to the high temperature.
Bake for 8 minutes or until the sides of the cookies just begin to brown.
Allow the cookies to cool for 5-7 min. Enjoy!
*Store the baked cookies at room temperature in an airtight container. You can keep some of the dough frozen to bake off later and will keep for months this way.