You probably remember from this post that I love Fruity Pebbles cereal =). And so here’s a cookie recipe using fruity pebbles. This was the recipe I had in mind when I first bought the fruity pebbles, but it’s slightly more involved (you actually use your oven for this recipe haha) than the Tutti Frutti Bars that I ended up making first. I found this recipe in my new Momofuku Milk Bar cookbook – the same one that I found the graham cracker frosting – and just like the frosting, it was another great recipe! This cookie starts with a fruity pebble crunch – slightly crushed fruity pebbles, butter, sugar, and milk powder baked until toasty. I was worried that these cookies would be overly sweet, but surprisingly the toasted fruity pebbles ended up tasting more salty than sweet – who knew?! It also uses an interesting dough technique. You beat sugar, butter, egg, and vanilla for 7-8 minutes. Something about beating it for that long gives the cookies a unique texture – crispy edges, chewy center, and at the same time kind of crumbly. You should definitely give these cookies a try! =) Enjoy!

Fruity Pebbles Cookies
for the cookies:
2 sticks butter, room temperature
1 1/4 cups sugar
2/3 cup tightly packed brown sugar
1 egg
1/2 tsp vanilla
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 recipe fruity pebble crunch (recipe below)

1. Combine the butter and sugars in the bowl of a stand mixer and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (yeah, I know – it’s a long time)
2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute.
3. Still on low speed, paddle in the fruity pebble crunch until just incorporated (30-45 seconds max). Refrigerate dough for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature – they will not hold their shape.
4. Heat the oven to 375 degrees. Using a 3 tbsp scoop, place chilled dough onto parchment lined baking sheet. Bake for 12-15 minutes. The cookies will puff, crackle, and spread. They cookies should be browned on the edges and just beginning to brown toward the center.
5. Cool cookies on baking sheet for several minutes before transferring to wire rack to cool completely.

for the fruity pebble crunch:
2 1/2 cups fruity pebbles cereal
1/4 cup milk powder
1 tbsp sugar
1/8 tsp salt
6 tbsp butter, melted

1. Heat oven to 275 degrees.
2. Pour the fruity pebbles in a bowl and crush them with your hands to about a quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. Ass you toss, the butter will act as glue, binding the dry ingredients to the cereal and  creating small clusters.
3. Spread the clusters on a parchment lined baking sheet and bake for 20 minutes or until toasted, smelling buttery, and crunching gently when cooled slightly and chewed.
4. Cool the crunch completely before using.
*cookies and crunch barely adapted from Momofuku Milk Bar

Categories: Cookies

One Response so far.

  1. greg says:

    Just tryed to make these I suggest that everyone that tries the recipe forms the cookies before the refrigerator I left mine in there overnight and when I got back to them they were hard as rocks and now I can’t separate them and for them there is just a rock solid ball in the bowl so I thing preforming before the refrigeration step is key

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