Fruity Pebbles Cookies are chewy, crispy and totally delicious – a sure favorite for kids and adults alike!
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Hey folks. I’m so excited about today’s post! Ever since my cookbook came out, my fans and followers have been discussing the recipes they like and tried, and one of the recipes that keeps popping up, over and over and over again is my Fruity Pebbles Cookies.
People. Love. These. Cookies. I’ve been hearing it over and over again. I totally get it. I mean, these cookies look gorgeous. They’re colorful and playful and everyone loves how they look. But we all know that the most important thing about food is how it tastes. And in the case of my Fruity Pebbles Cookies…the answer is: pretty. darn. good. The texture is fantastic – it’s a soft and chewy cookie, with the contrast of crispy cereal. I know that some folks have made it as Cocoa Pebbles Cookies too – mmmm!
Anyway. Back to today’s post. While I (obviously) can’t share too many of the recipes from my cookbook here on the blog, my publisher, ArtScroll, was kind enough to allow me to share this recipe with you today, because it’s so perfect for Purim, I just couldn’t resist!
You know what else is perfect for Purim? My cookbook! That’s right! If you’re looking to give someone a great gift, Something Sweet is the way to go. (I know I’m biased, but 141 five-star reviews on Amazon agree with me!) In order to help you out with giving my cookbook as a gift (purim or otherwise), I convinced the folks at ArtScroll to offer an exclusive coupon code for my readers. That’s right! Use coupon code OVERTIME to get FREE shipping from ArtScroll on Something Sweet in the USA plus 10% off list price! NO minimum purchase! Click here to purchase Something Sweet from ArtScroll
Still not convinced? Try these cookies and you will be. 😉
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- 2 sticks (1 cup) butter or trans-fat-free margarine
- 1 1⁄3 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 egg yolks
- 1 whole egg
- 2 Tablespoons milk or soy milk
- 2 1⁄3 cups flour
- 1 1⁄2 cups Fruity Pebbles cereal
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper; set aside.
- In the bowl of an electric mixer, on medium speed, beat together butter and sugar until creamy.
- Add baking powder, vanilla, salt, egg yolks, egg, and milk. Beat until smooth and creamy.
- Reduce mixer speed to low; add half the flour, beating until just incorporated; then add remaining flour. Do not overmix.
- Add cereal; turn the mixer off and on quickly for a couple of seconds, just enough to distribute the cereal. Do not overmix or the cereal will become too finely crushed.
- Use a medium cookie scoop (or a heaping tablespoon) to drop dough onto prepared baking sheets. Bake for 11 minutes.
As you may know, my cookbook has extra info on each page, to help you enjoy the book and the recipes to the max. Some pages have variations, which offer easy ways to change up the recipe. This page offers a note, as well as a “plan ahead” tip, which I share for every single recipe in the book.
Note: Using oil instead of butter or margarine will change the texture considerably. The cookies will be less chewy, but the flavor will remain the same.
Plan Ahead: These cookies freeze well in an airtight container. The texture of these cookies is important, so for maximum enjoyment, defrost them completely before serving.
Want more recipes from Something Sweet? Try my Chocolate Chip Peanut Pie!
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