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Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
Still on low speed, paddle in the Fruity Pebbles crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.
Using a 2-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature — they will not hold their shape.
Heat the oven to 375 degrees.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Attention cereal lovers!! Fruity Pebbles Cookies are the cookies of your childhood dreams! Fruity Pebbles are probably one of my most favorite cereals. It’s been a long time since I had a bowl of the crispy, citrusy cereal, but that doesn’t stop me from trying to add them to as many dessert recipes as possible!
The base sugar cookie recipe that I used today is chewy, with a crisp, buttery edge, and a soft center. It’s a phenomenal recipe on its own, only made better (in my opinion) with the colorful, sweet addition of Fruit Pebbles. Of course if you’re looking for a more traditional sugar cookie recipe try my Easy No Chill Sugar Cookies!
- Before mixing the dry ingredients like all-purpose flour, baking soda, and brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured.
- After baking your Fruity Pebble Marshmallow cookies, store them in an airtight container so you can enjoy them for several days &ndash that is if you did not eat the whole batch in one sitting.
- For a more healthier cookie, you can add in flax seeds, chia seeds, or sesame seeds &ndash they are loaded with vitamins and minerals.
- Instead of chocolate chunks, you can add in cocoa pebbles instead. They have tons of healthy natural oils that are good for you.
- Do you have lots of breakfast cereals in your pantry? Add in different kinds of cereals like frosted flakes, cornflake crunch, chunks of white chocolate, and the list goes on! Just make sure not to add too much of each because it will make your cookie dough difficult to form and would come out too dry.
How to Make this Fruity Pebble Marshmallow Cookies Recipe:
In a large bowl, add your brown sugar, granulated sugar, and butter. Mix these until they are well-combined:
To the mixture, add eggs and mix well:
After that, add flour, baking soda, salt, almonds, chocolate chunks, and some fruity pebble cereal. Mix well until combined:
The cookie dough should look like this, well-incorporated and ready to be baked:
Scoop your cookie dough and place on your baking sheet:
Bake for about 10 minutes at 375F:
There you go! Freshly baked Fruity Pebble Marshmallow Cookies right inside your kitchen! I promise your kitchen will smell very good!
Munch on to this addicting cookie! You&rsquoll love them!
Frequently Asked Questions for Fruity Pebble Marshmallow Cookies Recipe:
Q: Can I do the cookie dough a few days ahead before baking it?
A: Yes, sure you can. You can freeze the cookie dough and have it in room temperature for at least 30 minutes to 1 hour before baking your cookies.
Q: How long is the shelf life of this cookie?
A: You can keep this in an airtight container for a week, but I am sure this would be eaten up within just a day 🙂
Q: Can regular shortening be used instead of butter?
A: Yes, sure you can. Cookies made with butter are crispier than those made with shortening. Cookies made with shortening are chewier and flakier.
Can I Make These Cookies with Cocoa Pebbles?
Yes! You can mix in Cocoa Pebbles instead of Fruity Pebbles if you prefer them. I do think Fruity Pebbles cookies are much prettier than Cocoa Pebbles cookies, but both would be delicious!
Fruity Pebbles cookies make me way happier than any bowl of cereal ever could.
It's not necessarily a summery cereal, but there's something about those bright cheery colors that screams sunshine and summer fun to me. These cookies at a pool party? Yes! These cookies at any summer event? Yes!
But let's be honest these cookies are even enough to get anyone through a long dark winter.
Momofuku Fruity Pebbles Cookies
Sometimes the recipes that are the hardest are the ones that taste the best! I love to bake and be in the kitchen for hours but I’m not a fan of complicated and fussy recipes. About once every year I forget that and make a fussy recipe anyways. Then I remember why and don’t make another one for year. It’s a vicious cycle.
Sometimes a recipe you grab from the internet or Pinterest is a dud. It happens. When the dud recipe comes from a book that’s a whole other thing. I’ll keep trying and trying and wondering what I’m doing wrong. Why mine doesn’t look anything like the picture in the book.
These Momofuku Cookies aren’t a dud but I’ve made them a few times and each time I’ve had the same problem. I wonder if they tested the recipes in a home kitchen at all?
They’re fussy but delicious!
Momofuku recipes are notoriously tricky. Once you get used to making all the different components the dough comes together pretty quickly. I always do a tester cookie first to check the oven temperature and baking time are ok before I bake a whole tray. I had difficulties with the cookies spreading last time and this round was no different.
In a completely scientific* test I found that baking the cookie dough from frozen at 325 F for 15 minutes worked best for me. I’ve read that baking the cookies for 8 minutes at 375 from refrigerated dough also works.
Fruity Pebbles Marshmallow Treats
Growing up in a family of 9 kids, we went through a lot of cereal. It was the Cheerios, Wheaties, Raisin Bran, etc. that easily lasted more than one morning, but the “sweet cereals” as we called them, were gone in about 23.7 seconds. My mom didn’t buy a lot of sweet cereal, so when she did, it was a fight to make sure you got a bowl. I remember always making sure I got up early enough the morning after she’d gone grocery shopping so I could get a bowl of Froot Loops, Trix, Lucky Charms, etc. I think Froot Loops were my all time favorite. Even now as an adult, I still like to pour myself a big bowl of sweet cereal because after awhile, Special K and Cheerios just get boring.
I don’t remember my mom ever buying Fruity Pebbles, but after I got married my husband insisted we buy them because he loved them. I fell in love with them too and so have our boys. Can someone please tell me why they are so good? Is it because they’re probably straight sugar with a little fruity crunch? Anyway, I know these marshmallow treats are nothing new and you may have made them hundreds of times, but just in case here is my gooey version of them.
I’ve made them a couple times over the last week and took some to a family BBQ Monday night. They were hit and the adults loved them just as much as the kids did. My husband’s exact words were “those things are so dang addicting . . .you can’t take a bite because if you do, you can’t stop!!” He didn’t have to tell me that because I already knew it. You just have to learn to walk away from them. . . Just. Walk. Away.
These will turn you into a giant child. I wish you could reach through your screen and grab one of these right now.
Fruity pebble + marshmallow cookie.
Am I serious right now? A fruity pebble marshmallow cookie? I must to be kidding.
But I am not kidding. Not at all. It’s a version of the Momofuku Cornflake Chocolate Chip Marshmallow cookie they mention in the Milk Bar cookbook and I had to try it. You see, I am a cereal addict. I love it. I’d eat it all the time if it was at all good for people to do such things. I have loved cereal forever – and i’m not even talking about the super-sugary kind. Even things like Cheerios and Corn Flakes in my pantry cause me to rethink/ditch my dinner plans for a bowlful of starchy goodness.
This is probably one of the reasons I am in love with the Momofuku Milk Bar cookbook this year. They seem to feel the same way about all things cereal. Since i had so much fun with the Cornflake version, i thought i’d give the Fruity Pebble one a whirl.
I confess: I was worried about the sweetness. Obviously Fruity Pebbles are much sweeter than Cornflakes, and I wasn’t sure if that would kill this cookie for me. Surprisingly, making the Fruity Pebble Crunch (the first step in the cookie process), in my opinion, zaps some of the sweetness right out of those Pebbles, leaving you with a really lovely salty, crunchy, mildly sweet base to work from. And boy, do they make a nice snack.
I have talked about this before, but I have a deep admiration for the creaming method used for all the Milk Bar cookies. It’s nothing short of incredible. Make sure you do it. I would love to tell you how sad you will be if you don’t do it, but i don’t have the heart to ignore the process when I make these cookies. But look at that batter post-creaming:
Fluffy like a summer cloud. Would you want to skip it? I didn’t think so.
Since by now most of you know how obsessed I am with this cookbook, I won’t bore you with professions of love this time. Other than to tell you I solemnly swear to make every single thing in this book. I promise. This weekend i’m going to order everything I need to make the cakes things like acetate strips, cake collars, pistachio paste, passion fruit puree…the list goes on. I’m beyond excited. Also a little intimidated, but I can work through that.
I firmly believe that once you master one of the Momofuku cookies, you can master them all, so please refer to my guide for the Cornflake Chocolate Chip Marshmallow cookies to help you with these. They are not the easiest cookies to get right go slowly and don’t shortcut and you’ll be rewarded with a delicious treat.
Just gazing upon that river of marshmallows makes me want to whip up another batch.
This could be due to the absence of chocolate in these, but the Fruity Pebble version seemed to be less touchy than its Cornflake counterpart. I baked mine for exactly 13 minutes and they came out, well, just like what you see above. My one tip on these is seen below, and I think this holds true for any cookie involving marshmallows:
See the difference in spread and gooeyness? See how the marshmallow goes from fluffy-melty to almost candy-like? That’s the difference thirty seconds makes with these things. Which is why I say to really watch, I mean stand there and WATCH, your first batch to see how long they’ll take for you. Every oven is different, so you want to get the most out of your effort. It’s definitely worth your time to begin really scrutinizing these at the 10-minute mark.
The good news? once you’ve got your timing down, the rest is easy. Just pop them in a few at a time and they’ll do the rest. They cool rather quickly (again, I think not having chocolate in them helps that) so you can enjoy them almost right away.
Now, off to make my Amazon order list for the cake section of this beloved book.
Adapted from The Momofuku Milk Bar Cookbook by Christina Tosi. Her genius is my fun baking life right now.
Marshmallow + Fruity Pebble Crunch Cookie
for the fruity pebble crunch:
- 2 1/2 cups of fruity pebbles
- 1/4 cup of milk powder
- 1 tablespoons of sugar
- 1/4 teaspoon of kosher salt
- 6 tablespoons of unsalted butter, melted
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1 1/4 granulated sugar
- 2/3 cup light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 3 cups fruity pebble crunch (or the whole recipe, which leaves none for you to snack on. moment of silence.)
- 1 1/4 mini marshmallows
First things first: Crunch time.
Pour the fruity pebbles in a medium bowl. Add the milk powder, sugar and salt and toss to mix. Add the butter and toss well to coat. The mixture should form small clusters.
Spread the clusters on to a parchment lined sheet pan and bake for 20 minutes, until toasted and buttery-smelling. and delicious.
Cool the crunch mixture completely before adding to your cookie mixture. It cools pretty fast, so while you’re waiting on this to finish cooling, begin assembling your cookies.
Now for the cookie dough.
Line a sheet pan which will fit comfortably in your refrigerator with parchment paper. Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat on high for 7-8 minutes. I mean it.
Reduce mixer speed to low and add flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than one minute. Do not overmix.
Still on low speed, mix in the fruity pebble crunch just until incorporated, no more than 30 seconds or so. Add the marshmallows and mix again on low just until incorporated, about 30 seconds. If you feel like it’s uneven, use a spatula or large spoon and sort of fold them in the rest of the way.
Using an ice cream scoop equal to 1/3 cup measure (thereabouts) portion out the dough onto your prepared sheet pan. Push the tops of the cookies a little flat not all the way smooshed but just so they’re less roundy and more flat on top. Wrap entire sheet in plastic wrap and refrigerate for at least one hour (I say at least two hours) or up to one week.
Finally! We bake the cookies.
When you’re ready, preheat oven to 350˚F.
Arrange the chilled dough a minimum of 4 inches apart on a parchment-lined sheet pan. Don’t ignore this instruction: it will mean you have to do several batches in and out of the oven, but it won’t work putting them closer together. I use half-sheet pans, and I did six per pan. Bake for 10-13 minutes, watching carefully after the 10-minute mark. When done, the cookies should be golden but not all disfigured (like my fig. 2). Remove them when the marshmallows are melty, but not getting dark like candy.
Cool the cookies completely (they’re very breaky when still warm) on the sheet pans before transferring to a plate or container for storage. At room temperature, they should keep for 5 days. Freezer? One month.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CerealAnytime #CollectiveBias
These Marshmallow Fruity Pebble Crunch Brown Butter Cookies are fluffy, soft and studded with a bright fun burst of breakfast cereal for a yummy little twist.
I love cookies. Like really, not even sure why or when the love began. Seems to me that it’s always been there, just like those scrumptious little discs of happiness. And they have always been there, studded throughout my life. From birthday parties, award ceremonies, graduations, our wedding, even baby showers. You name it– if it was important, cookies were involved. My Mom even used to call me a ‘smart cookie’ when I’d really done well. Now I have four smart little cookies of my own.
And just like the apple it seems that these little cookies didn’t land far from the pan either. And just like that, cookies are to be had and had often. To celebrate their successes, and even just because. For example– just because it’s Summer and school’s out doesn’t mean we have nothing to celebrate. We find things to celebrate, I mean do we really have to look that hard for an excuse to make cookies?
Here, I’ll explain. The other day we were walking through Walmart, just going about our day and checking things of the grocery list as we piled them in our cart. I almost ran over the youngest son while I was making a mental inventory of which aisle to go to next for item number 29 on my list when he’d just stopped, just at a stand still in the middle of the aisle in front of me.
Not sure which one of his brothers picked his jaw up off the floor, but it was because he discovered Marshmallow Fruity Pebbles. Marshmallows + your favorite fruity breakfast cereal = a life altering revelation, to a six year old. Can’t even lie though, we were all pretty dang excited to get home and try it.
It didn’t disappoint either. Everybody agrees it tastes ahh-mazing and I feel good about serving it to my boys b the bowl-full in the mornings. Did you know that Marshmallow Fruity Pebbles are a good source of vitamins and nutrients such as Thiamin, Riboflavin, Niacin, Vitamins B6 & 12, and even Folic Acid? They get their yummy breakfast cereal fix, and I feel good about giving it to them. Even in the Summer when the kids days aren’t as rigorously scheduled as during the school year, they can still use and definitely need) that bright burst of energy they get from a quality cereal that keeps them full and fueled throughout the morning. Playing all day is hard work, y’all.
I’m pretty sure we can all agree that everyone loves a heaping bowl of their favorite breakfast cereal, and pretty much everyone loves a yummy cookie. It wasn’t that much a leap for me to decide to combine the two. Now with these little beauties, the whole family can enjoy cereal for breakfast, a fun snack, even dessert. You can have a bowl of your cereal at breakfast, and with these you can enjoy cereal anytime of day.
Oh and let me tell you, when you whip up a batch of these cookies– pretend like you’re surprised when your kids look at you like you’re Super Mom. Shoot, it was nothin’ Suga! They don’t need to know they’ve got any beneficial bits in ’em.
Marshmallow Fruity Pebble Crunch Brown Butter Cookies are studded with clusters of candied Marshmallow Fruity Pebbles cereal with extra marshmallow bits thrown in for good measure. Fluffy, soft baked cookies chock full of fruity pebbles cereal with marshmallows? I could easily eat these morning, noon, and night.
- Fruity Pebbles cereal &ndash Post Fruity pebbles cereal is naturally gluten-free
- Marshmallows &ndash most marshmallows are gluten and dairy-free but not naturally vegan.
- Butter &ndash unsalted butter is what I prefer
Fruity pebbles treats are gluten-free and dairy-free when a dairy-free butter substitute is used. Post Fruity Pebbles cereal is labeled gluten-free. This is why fruity pebbles treats are the perfect allergy-friendly treat to send to school and bake sales.
Fruity Pebbles Cookies
A light, buttery, confetti cookie made with Fruity Pebbles cereal. Only 69 calories per cookie.
- 2 cups All-purpose Flour
- ⅛ teaspoons Salt
- ½ teaspoons Baking Soda
- 1 cup Butter, Softened
- ½ cups Granulated Sugar
- ½ cups Light Brown Sugar, Firmly Packed
- 1 whole Egg
- 1 teaspoon Pure Vanilla Extract
- 1-½ cup Fruity Pebbles Cereal
- ⅓ cups White Chocolate Chips (Optional)
Preheat oven to 350 F. Line two baking sheets with parchment paper set aside.
In a bowl, add flour, salt and baking soda. Mix together and set aside.
In a large bowl, Cream butter with both sugars until mixture is light and fluffy. Add egg and vanilla and beat to combine. Mix in flour mixture. Stir in Fruity Pebbles Cereal and chocolate chips (if using).
Using a teaspoon, drop heaping spoons of dough two inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes or until edges are just starting to turn brown. Remove from oven. Cool for 2 minutes, then place cookies onto a cooling rack.
Store in an airtight container for up to 1 week or freeze for up to 3 months.
Fruity Pebbles Treats
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Fruity Pebbles Treats are colorful, gooey, chewy snack bars made with just 4 ingredients. Rainbow marshmallow cereal treats are easy enough to make with kids!
This recipe is a colorful update to the classic Rice Krispie Treats that you already know and love with a fun rainbow colored twist on the classic treat!
FRUITY PEBBLES TREATS
Who doesn’t remember growing up with the marshmallow treats made with Rice Krispies cereal? They were probably the first “baked” good that you ever made on your own. They were so easy with the directions right on the box just like other childhood favorites like Nestle chocolate chips and Chex Mix.
Rice Krispies are no bake chewy, sweet treats that have been a kid favorite recipe for decades, but just like Chocolate Chip Cookies, they can always use a fun rainbow twist. Fruity Pebbles Treats are delicious, colorful update to your favorite cereal and marshmallow bars.
These Fruity Pebble Treats are perfect for after school snacks and lunch boxes, but even better for birthday parties! They are gooey rainbow cereal bars that just bring a smile to any kid’s face (and belly). Wrap them up in cellophane bags with colorful ribbons for birthday party treat bags.
If your kids like unicorns, (and what kids don’t these days?), why not make these into unicorn Fruity Pebbles Treats? Get a unicorn (or horse) cookie cutter to cut the cereal bars and dip the entire krispy treat into melted white chocolate chips. Then use rainbow sprinkles for the unicorn hair and put them on skewers – instant magical birthday party favors.
Microwave Friendly Recipe
If you want kids to be able to make Fruity Pebbles Treats, you can melt the butter and marshmallows using the microwave to make it so easy even kids can do it! Make sure to use a microwave safe bowl to melt the butter and then the marshmallows in 30 second increments, stirring after each 30 seconds and using heavy oven mittens to protect your hands.
To make a specialty ice cream shop treat, use leftover Fruity Pebble Treats as a sundae topping. Chop up cereal bars that are few days old into bite sized chunks. Sprinkle cereal treats on Vanilla Ice Cream topped with Whipped Cream and Strawberry Syrup. Don’t forget the cherry on top!