FRUITY PEBBLES COOKIES

Fruity Pebbles Cookies are soft, sweet, and delicious. These cookies are colorful with a little bit of crunch!

Need some “fun” cookies to take to a party? These Fruity Pebbles cookies are the perfect choice! They are colorful and delicious and they are SO easy to make. Start with a very simple sugar cookie recipe and add some Fruity Pebbles to the dough. Roll the balls in more Fruity Pebbles before baking. No chilling, no crazy ingredients!

Ingredients in Fruity Pebbles Cookies

Butter – You will need one stick of butter, softened to room temperature. I always use salted butter, but unsalted works fine too. For best results, use real butter, not margarine!

Sugar – Granulated sugar adds all of the necessary sweetness to the cookies.

Egg – One large egg will bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better.

Flour – All-purpose flour works best. You can use a gluten-free substitute if necessary.

Baking soda – This is the leavening agent in the cookies, so make sure that it isn’t old or expired!

Fruity Pebbles – This ingredient is the star of the cookies! Add some of the Fruity Pebbles to the cookie dough and then roll each cookie dough ball in more Fruity Pebbles before baking.

How to make Fruity Pebbles cookies

Preheat oven to 350℉ and line your baking sheet with parchment paper or a silicone baking mat.

In a large bowl, cream together the butter and sugar for 2-3 minutes.

Add the egg and vanilla and mix for another 2-3 minutes.

Add in the flour and baking soda and stir just until combined.

Gently fold in 1 ¼ cups Fruity Pebbles.

Use a cookie scoop to scoop into 2 tablespoon balls.

Roll the balls in a small bowl filled with the rest of the fruity pebbles.

Place on the baking sheet at least 1 1/2 inches apart.

Bake for about 10 minutes, or until the bottom of the cookies are slightly golden. Do not overbake!

Allow to cool for about 3-4 minutes before transferring to a wire rack to cool completely.

TIPS FOR MAKING THE BEST COOKIES

• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
• Do not melt the butter! The butter needs to be softened (at room temperature). Using melted butter will ruin the cookies.
• Spend a little extra time when you mix the wet ingredients. Mixing for at least 4-5 minutes total will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan. They will just slide right off in perfect shape!
• Make sure not to overbake your cookies. They may not even look completely done on the tops, but if the bottoms start to brown, I take mine out and they are perfect!

Why are my cookies flat?

If your cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

HOW LONG ARE FRUITY PEBBLES COOKIES GOOD FOR?

These cookies will be good for about 3-4 days if kept stored in an airtight container at room temperature.

MORE DELICIOUS COOKIE RECIPES TO TRY:

• WATERMELON SLICE & BAKE COOKIES
• CAKE MIX ROLO COOKIES
• JELLO SUGAR COOKIES
• NO BAKE M&M COOKIES
• CHOCOLATE SPRINKLE COOKIES
• DIRT CAKE COOKIES
• FROSTED LEMONADE COOKIES
• COOKIE MONSTER COOKIES
• S’MORES OATMEAL COOKIES
• FROSTED STRAWBERRY COOL WHIP COOKIES
• EASY UNICORN COOKIES
• BEST MONSTER COOKIES
• CHOCOLATE GLAZED DONUT COOKIES

Fruity Pebbles Cookies are soft, sweet, and delicious. These cookies are colorful with a little bit of crunch!