When I first saw this recipe for Fruity Pebble cookies in Bon Appétit magazine, I was a little bit surprised. I don’t consider Fruity Pebbles cereal to be in the gourmet, fancy food category that I normally see B.A. showcasing. I also hadn’t seen many Fruity Pebble recipes, but I was interested in learning how to make fruity pebble cookies anyways.
Fruity Pebble Cookies Recipe
As I continued reading the recipe, I realized that it actually makes sense to use a sweet, crunchy cereal in a cookie recipe, especially an oatmeal cookie.
Traditional oatmeal cookies utilize rolled oats, and while rolled oats are not very crunchy, they do provide that textural addition that makes it different from, say, a sugar cookie or a chocolate chip cookie.
The sweet Fruity Pebble cereal is also a nice contrast with the somewhat salty dough. These Fruity Pebble cookies have that perfect balance of sweet and salty that so many of us enjoy.
These cookies are so, so yummy. They were even approved by my parents who aren’t typically big on cookies. I truly think it’s the melted marshmallows. Melted marshmallows make everything better.
While this Fruity Pebble cookies recipe requires a little more work than traditional oatmeal cookies, they’re worth the extra effort.
You get so much more flavor from toasting your oats and browning your butter. These brief steps truly add up and make a difference in the end result.
These Fruity Pebble cookies would be perfect for a spring occasion like Easter, where their bright colors would fit right into your holiday decor.
Fruity Pebble Cookies Recipe
Deliciously nutty and sweet cookies filled with rolled oats, marshmallows, and fruity pebble cereal.
for the fruity pebble filling
- 1 tbsp white sugar
- 1/8 tsp salt
- 1/2 c rolled oats
- 1 1/4 c fruity pebbles cereal
- 1 tbsp butter melted
- 1 tbsp milk heated
for the cookie dough
- 8 tbsp butter divided into 2 tbsp and 6 tbsp
- 3/4 c white sugar
- 1/4 c brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 c all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp salt
- 2/3 c mini marshmallows
- fruity pebble filling
Get started on the filling: Mix sugar, salt, oats, and cereal in a large bowl. Melt butter and heat milk together in the microwave until butter is melted (about 30 seconds). Pour the heated mixture over the cereal and oats and stir everything together with a wooden spoon until it's all coated in the liquid mixture.
Pour the cereal and oats onto a baking sheet fitted with a piece of parchment paper. Toast in the oven at 300°F for 10-15 minutes.
Now, create your dough: Place the 2 tablespoons of butter into your mixer's bowl. Place the 6 tablespoons of butter in a saucepan over medium heat. Melt butter until it's hot, bubbly, and beginning to brown.
Pour melted butter into your mixer's bowl over the solid butter. Mix on low speed until the solid butter has melted as well. Add in the sugars and beat for 1 minute on medium speed. Scrape mixture off the sides of the bowl using a rubber spatula.
Add in the egg and vanilla extract. Mix until combined. Add the flour, baking soda, baking powder, and salt. Mix on low speed just until the flour is incorporated, not any longer.
Finally, add in the marshmallows and the toasted oats and cereal. Mix on low until everything is combined. Use a spatula to press any loose marshmallows into the dough.
Make 2 inch balls of dough and place them on a baking sheet fitted with parchment paper. Refrigerate dough for at least 3 hours, or chill overnight. Bake cookies at 375°F for 6-8 minutes, or until the tops begin to golden. Allow cookies to cool on pan for a few minutes before moving them to a cooling rack.