Description
Delight in these colorful and chewy Fruity Pebble Marshmallow Cookies that combine the nostalgic crunch of Fruity PEBBLES™ cereal with gooey marshmallows baked inside. Perfectly soft with a crisp cereal coating, these cookies are a fun twist on traditional treats, bursting with fruity flavor and a playful texture that kids and adults will love.
Ingredients
Scale
Wet Ingredients
- 10 tablespoons unsalted butter (room temperature)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1¾ cups all-purpose flour (weighed in grams or spooned and leveled)
- 1 teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 2 cups Fruity PEBBLES™ Cereal (or other fruit-flavored crispy cereal, divided)
- 8 large marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Cream Butter, Sugar, and Cereal: In a large bowl, cream together the softened butter, granulated sugar, and ½ cup of Fruity PEBBLES™ cereal using a mixer on medium speed for 2-3 minutes until fluffy and well combined.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully incorporated, creating a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually stir these dry ingredients into the wet mixture until just combined.
- Fold in Cereal: Gently fold in 1 cup of the remaining Fruity PEBBLES™ cereal to maintain some crunch and vibrant color in the dough.
- Form Cookie Dough Balls with Marshmallows: Scoop 3-4 tablespoon-sized balls of dough. Flatten each ball in your palm, place one large marshmallow in the center, and carefully wrap the dough around the marshmallow to enclose it completely.
- Roll in Cereal: Roll each dough ball in the remaining ½ cup of Fruity PEBBLES™ cereal, ensuring the exterior of the cookie is coated for extra crunch and color.
- Arrange on Baking Sheet: Place the cookies on a baking sheet spaced about 3 inches apart. For best results, bake 4-6 cookies per batch and refrigerate any extra dough balls while baking the first batch.
- Bake: Bake cookies on the middle rack for 8-11 minutes or until the marshmallow starts to seep through cracks on the cookie tops, indicating they are perfectly gooey inside.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them carefully to a wire rack to cool completely.
Notes
- Use large marshmallows to ensure a gooey center. Mini marshmallows will not work as well enclosed within the dough ball.
- For best texture, do not overmix the dough once the flour is added; mix just until combined.
- Refrigerating the extra dough balls helps prevent spreading and keeps the marshmallow center intact during baking.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
- Substitute Fruity PEBBLES™ with any similar fruit-flavored crispy cereal if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Fruity Pebble Cookies, Marshmallow Cookies, Colorful Cookies, Fruity Pebbles Recipe, Soft Cookies, Kids Treats
