This Fruity Pebbles Cookie recipe makes soft, chewy, colorful cookies that are packed with the fruity flavor everyone loves. White chocolate makes them extra hard to resist!
I wanted to make a fun cookie for my grandkids, and I found this recipe at Cookies & Cups. I adapted the recipe by adding white chocolate and a bit of orange zest to boost the flavor.
I knew that the grandkids would love them, but I was surprised by how much I liked them! The cereal not only adds fun color and flavor, it gives the cookies a nice crunch. Delish!
Made with simple pantry ingredients and plenty of crunchy Fruity Pebbles cereal, these cookies are an easy treat for parties, St. Patrick’s Day, bake sales, or whenever you just want a fun dessert!
Why You’ll Love These Fruity Pebbles Cookies
- Easy to make: No complicated techniques and no chill time.
- Fun and colorful: Fruity Pebbles make these cookies especially popular with kids.
- Big fruity flavor: The dough is loaded with Fruity Pebbles, and the dough balls are rolled in the cereal. A bit of orange zest enhances the flavor.
- White chocolate: With white chocolate chips inside, and a drizzle of melted white chocolate on top, these cookies are extra decadent!
- Perfect for any occasion: Great for parties, holidays, school treats, and cookie trays.
How to Make Fruity Pebbles Cookies
- PREP– Line cookie sheets with silicone liners. Preheat your oven to 350 degrees.
- WET INGREDIENTS – Use a hand mixer to cream the butter and sugars. Beat in the eggs, orange zest, and vanilla extract.
- DRY INGREDIENTS – Add the flour, salt, baking soda, cereal, and white chocolate. Stir just until the flour mixture is incorporated.
- COATING – Use a large cookie scoop to portion 1/4 cup of dough; roll into balls. Place the cereal in a small bowl and roll each dough ball in the cereal, pressing firmly. Reshape them if necessary.
- BAKE – Place dough balls on a lined baking sheet at least two inches apart. Bake at 350° for about 12 minutes. Let cool for a couple minutes, then transfer to a wire rack.
- DRIZZLE – Melt the coconut oil and white chocolate together in the microwave at half power, stirring often until smooth. Drizzle over the cookies.
Before storing the cookies, make sure the chocolate is completely set.
Fruity Pebbles Cookie Recipe Tips:
- Use orange zest. Just a bit of orange zest boosts the fruity flavor of the cookies.
- Use a large cookie scoop or kitchen scale to portion the dough. Cookies will bake evenly if they are all the same size.
- Reshape after rolling in cereal. The dough gets misshapen as you press it in the Fruity Pebbles. Gently form it back into a ball before placing it on the pan.
- Don’t overbake. Remove the cookies when the edges are set but the centers still look soft. They will continue to cook even after you take them out of the oven.
Variations:
- You can make a simple icing instead of drizzling the cookies with melted chocolate, or you can just serve them with no topping.
- I used regular Fruity Pebbles, but if you can find the Marshmallow Fruity Pebbles at your local grocery store, you can try them instead. You will need to pick out the marshmallows before rolling the cookie dough balls.
Frequently Asked Questions
Do Fruity Pebbles cookies taste like Fruity Pebbles?
Yes! The cereal gives the cookies a sweet, fruity flavor while adding a slight crunch and lovely rainbow colors.
Do I need to chill the cookie dough?
This recipe does not require chilling the dough, making it a quick, easy cookie recipe. If your kitchen is particularly warm or the dough seems very soft, chilling it for 20 to 30 minutes can prevent the cookies from spreading too much.
Can I Freeze the Cookie Dough?
Yes. Scoop the cookie dough into individual portions, then roll into balls. Place them on a parchment-lined baking sheet. Freeze until firm, then transfer the dough portions to a freezer-safe bag or container.
When you’re ready to bake, place the frozen dough on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time if needed.
Can I make the cookies smaller?
Absolutely! I made a few of the cookies with just 2 tablespoons of dough instead of 1/4 cup. They only took 9 minutes to bake. You can make them even smaller, just decrease the bake time.
More family favorite cookie recipes:
- Dipped Chocolate Chip Cookies
- Brookie Cookie Recipe
- Copycat Swig Sugar Cookies
- Pudding Mix Chocolate Chip Cookies
- Chocolate Mint Chip Cookies
- Twix Cookie Recipe
- Iced Oatmeal Cookies
- Chocolate Andes Mint Cookies
White Chocolate Fruity Pebbles Cookies Recipe
Equipment
Ingredients
Cookie Dough:
- 1 cup salted butter, softened to room temperature
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp fresh orange zest (optional but tasty)
- 1 ½ tsp vanilla extract
- 2 ¾ cups all purpose flour (13.75 ounces)
- ½ tsp salt
- 1 tsp baking soda
- 1 cup white chocolate baking chips
- 1 ½ cups Fruity Pebbles cereal
Topping:
- 1 cup Fruity Pebbles cereal
- ½ tsp coconut oil (or vegetable oil)
- ⅓ cup white chocolate chips
Instructions
- Line cookie sheets with silicone liners or parchment paper, or spray with cooking spray. Preheat your oven to 350°.
- Combine the butter and sugars in a large bowl. Beat for 2-3 minutes with an electric mixer at medium speed, or until lightened and creamy. Occasionally scrape the sides of the bowl with a rubber spatula.
- Add the eggs, orange zest, and vanilla. Beat until thoroughly combined.
- Add the flour, salt, baking soda, cereal, and white chocolate. Stir just until combined. Roll into balls. Mine were 2 ounces each, or about 1/4 cup of dough.
- Place the extra Fruity Pebbles in a small bowl. Take each cookie dough ball and press it firmly into the cereal, coating all sides.
- If needed, reshape the coated dough ball so it's round again. Place at least 2 inches apart on a prepared cookie sheet.
- Bake cookies at 350 degrees for about 12 minutes, or until barely golden brown around the edges.
- Let sit on the pan for 3-5 minutes, then transfer to a cooling rack.
- Melt the coconut oil in a small glass bowl. Add the white chocolate chips and continue cooking in the microwave at half power, stirring every 30 seconds.
- Drizzle the melted chocolate over the cookies. I like to transfer it to a small ziplock bag and snip the corner.
- Let cookies cool until the chocolate is set.
Notes
- As instructed, this makes giant cookies, but you can make smaller cookies. Use just 1 ounce of dough (about 2 tablespoons). Decrease the baking time to about 9-10 minutes. Cookies with just a tablespoon of dough bake in about 8 minutes.
- We think the white chocolate makes these cookies extra yummy, but you can leave them out of the dough, omit the drizzle, or both. They will still be tasty!
- Leftover cookies can be stored in an airtight container for up to a week. You can also freeze them in a heavy duty Ziplock bag for 4-5 months. For maximum freshness, first wrap them individually in plastic wrap.
Nutrition
These colorful Fruity Pebbles cookies are an easy way to turn a favorite childhood cereal into a fun homemade dessert. With their soft texture, sweet fruity flavor, and colorful appearance, they’ll disappear in a flash!
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