Fruity Pebble Cookies
fruity pebble crunch
  • 2½ cups of fruity pebbles
  • ¼ cup of milk powder
  • 1 tbsp of sugar
  • ¼ tsp of kosher salt
  • 6 tbsp unsalted butter, melted
  • 16 tbsp (2 sticks) unsalted butter, at room temperature
  • 1¼ granulated sugar
  • ⅔ cup light brown sugar
  • 1 large egg
  • ½ tsp pure vanilla extract
  • 1½ cups flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1¼ tsp kosher salt
  • 3 cups fruity pebble crunch
Make the crunch:
  1. Preheat oven to 275˚F.
  2. 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. Some small clusters may form and that's fine.
  3. Spread the cereal on a parchment lined baking sheet and bake for 20 minutes, until toasted.
  4. Cool completely.
Make the cookie dough.
  1. Line a baking sheet which 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.
  2. 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.
  3. Still on low speed, mix in the fruity pebble crunch just until incorporated.
  4. Scoop out the dough in rounded tablespoons onto the prepared pan. Wrap entire sheet in plastic wrap and refrigerate for at least one hour and up to one week.
Bake the cookies:
  1. Preheat oven to 350˚F.
  2. Arrange the chilled dough at least 4 inches apart on a parchment-lined sheet pan. Bake for 10-13 minutes, until golden.
  3. Cool the cookies for five minutes on the sheet pans, then transfer to wire racks to finish cooling. (You can also just cool them completely on the pan - just don't move them too fast, or they'll break.)
The original recipe calls for 1¼ cups of mini marshmallows. If you want to include them, add them to the dough right after the Fruity Pebble Crunch.
Recipe by Sprung At Last at