These Fruity Pebbles Cookies are colorful, chewy, and loaded with vanilla pudding mix, fruity pebbles cereal, and white chocolate chips!
These fruity pebbles cookies genuinely blew me away. I was SO surprised by how much I enjoyed them, especially because I would pick chocolate or peanut butter over a fruity dessert any day.
But these cookies are something special. They’re perfectly chewy and are packed with rich, gooey white chocolate, and slightly crispy fruity pebbles cereal!
I can’t remember the last time I bought fruity pebbles, but after making these cookies, they’re a pantry staple now!
- Unsalted Butter – make sure your butter is cold before beating it in with the sugar. Cold butter ensures that the cookies don’t spread too much as they bake.
- Brown Sugar and Granulated Sugar – both sugars add sweetness and brown sugar helps make the cookies even chewier.
- Eggs – helps the cookies hold their shape by binding the ingredients together.
- Vanilla Extract – adds a warm, sweet flavor to bring out the flavor of the pudding mix.
- All-Purpose Flour – gives the cookies their structure. Be sure to use the spoon and level measuring technique or you’ll end up with cake-y cookies.
- Instant Vanilla Pudding Mix – the pudding mix adds sweet, vanilla flavor and also helps to provide a fluffy, yet chewy texture.
- Salt – cuts the sweetness.
- Baking Powder and Baking Soda – we use both leavening agents in these cookies so they are extra fluffy.
- Fruity Pebbles Cereal – adds sweet, fruity flavor and a slightly crunchy/chewy texture.
- White Chocolate Chips – adds a sweet flavor and creamy texture that pairs so well with the cereal.
How to make
These fruity pebbles cookies come together in just 15 minutes!
- Place butter, brown sugar, and granulated sugar into the bowl of your stand mixer and beat until light and fluffy. Beat in eggs and vanilla until fully combined.
- Mix in flour, instant pudding, salt, baking powder, and baking soda and beat again until fully incorporated.
- Mix in cereal and white chocolate chips.
- Use a large cookie scoop to portion out the dough into 32 balls and place 8 at a time onto baking sheets lined with silicone baking mats.
- Chill in the fridge for 30 minutes, bake at 350ºF for 15 minutes, cool, then devour!
Why is my cookie dough dry?
If your cookie dough is too dry, you likely over measured the flour.
To measure your flour, spoon it into the measuring cup and then level it off with a knife. This ensures that it doesn’t get too packed into the cup.
If you scoop it right out of the bag with your measuring cup, the flour gets pressed in and you end up with more than needed.
Why are my cookies spreading?
There are a couple of reasons as to why cookies aren’t holding their shape as they bake—and both have to do with temperature.
- You didn’t use cold ingredients. Make sure both the butter and the eggs are straight out of the fridge when you incorporate them into the dough. Cold butter especially holds air better than room temperature which results in a lighter, fluffier texture.
- You didn’t chill the dough. Don’t forget to chill the dough for at least 30 minutes before you bake them. This helps them maintain their structure as they bake so they don’t spread.
- Use other cereal. Prefer other flavors? Try lucky charms, chopped cinnamon toast crunch, trix, or whatever your favorite cereal is!
- Try other pudding mixes. Chocolate, lemon, butterscotch, etc.
- Use other mix-ins. Try regular chocolate chips, butterscotch chips, sprinkles, chopped candy, or even shredded coconut.
How to store
Leftover fruity pebbles cookies will last in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Enjoy again at room temp, straight out of the fridge, or warmed in the microwave from frozen!
Fruity Pebbles Cookies
Equipment for this recipe
- 1 cup unsalted butter cold and cut into cubes
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs cold
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour spoon and leveled
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 cups fruity pebbles cereal
- 1 cup white chocolate chips
- Place butter, brown sugar, and granulated sugar into the bowl of your stand mixer.
- Beat until light and fluffy, this takes a while, because the butter is cold.
- Scrape down the sides, then beat in eggs and vanilla until combined.
- Add in flour, instant pudding, salt, baking powder, and baking soda, and beat again, until incorporated.
- Gently beat in cereal and white chocolate chips.
- Line 4 baking sheets with silicone baking mats.
- Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet.
- Chill in the fridge for 30 minutes.
- Preheat oven to 350 degrees F, then baked the chilled dough balls for about 15 minutes.
- Cool slightly before transferring to a wire cooling rack.
- Enjoy warm or cool completely (we actually like these better at room temperature, because the fruity pebble flavor gets stronger).
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*Note: Nutrition information is estimated and varies based on products used.