Fruity Pebble Cookies
User Reviews
4.7
Fruity Pebble Cookies
Description
The dough blends both all-purpose and cake flour for structure and softness, with instant vanilla pudding mix to keep the cookies moist and tender. Cornstarch, baking soda and powder, and salt balance the texture and leavening. Cold cubed butter and sugar are creamed to lightness before eggs, vanilla, dry ingredients, cereal, and chopped candy bars are folded in. Part of the cereal is incorporated inside while the remaining is used as a coating for each cookie ball before baking.
Baked at 400°F, the cookies develop slightly golden edges while maintaining a soft interior. The fruity cereal adds bursts of flavor and color, as well as texture contrast from the candy bars mixed in. The result is a colorful and chewy cookie that holds shape well.
These cookies store well in airtight containers, keeping their softness for several days, and can also be frozen after cooling. The recipe allows for adjusting cookie size with appropriate baking time modifications and includes a variant suggestion to substitute white chocolate chips if Fruity Pebble candy bars are unavailable.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 (3.4 oz.) box instant vanilla pudding mix
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup butter unsalted, cubed, cold, 16 Tbsp
- 1 1/4 cup granulated sugar
- 2 large egg
- 2 large egg yolk
- 1 Tbsp. vanilla extract
- 2 1/2 cup Fruity Pebbles divided
- 4, (2.75 oz. candy bars) Fruity Pebble Candy Bars King Size
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper or a silpat mat and set aside.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, pudding mix, corn starch, baking powder, baking soda and salt. Set aside.
- Chop up the fruity pebble candy bars into chunks. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Then add in the eggs, egg yolks and vanilla. Scrape sides of the large bowl as needed.
- Turn the mixer to low and gradually add in the dry ingredients, followed by 1 cup of fruity pebbles and chopped up candy bars. Mix just until ingredients are combined.
- Shape dough into ~8 large dough balls. Pour remaining fruity pebble cereal in a shallow bowl or dish and roll cookies in the cereal, slightly pressing cereal into the dough.
- Place on prepared baking sheet and bake for ~10-12 minutes or until the edges look slightly golden.
- Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack to cool completely. Enjoy!
Notes
- If Fruity Pebble candy bars are unavailable, substitute with 2 cups white chocolate chips for similar sweetness and texture.
- Store cookies in an airtight container to keep them soft for several days.
- Cookie size can be adjusted; reduce baking time for smaller cookies as needed.
- Cookies can be frozen once cooled completely; freeze in a safe container or baggie for later enjoyment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 646kcal | 32% |
| Carbohydrates | 91g | 30% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 777mg | 32% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 1151IU | 23% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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