Fruity Pebble Cookies Recipe

Method8 steps

1. 1

   Step 1: For the toasted filling, combine the 1 tbsp filling sugar, 1/8 tsp filling salt, oats and Fruity Pebbles. Heat the separate 1 tbsp filling butter and 1 tbsp milk together in the microwave until the butter melts, about 30 seconds. Stir this liquid through the cereal and oats until coated.

   Uses 1 tbsp white sugar · 1/8 tsp salt · 1/2 cup rolled oats · 1 1/4 cups Fruity Pebbles cereal · 1 tbsp butter, melted · 1 tbsp milk, heated

2. 2

   Step 2: Spread the coated cereal-oat mixture on a parchment-lined tray. Toast at 300°F (150°C) for 10–15 minutes. Set the toasted mixture aside to cool while making the dough.

   Toast cereal filling · 15 minUses Coated cereal-oat filling

3. 3

   Step 3: For the cookie dough, put 2 tbsp of the 8-tbsp dough butter supply in the mixer bowl. Heat the other 6 tbsp in a saucepan over medium heat until melted, bubbling and beginning to brown; watch closely.

   Uses 8 tbsp dough butter: 2 tbsp reserved, 6 tbsp browned

4. 4

   Step 4: Pour the browned 6 tbsp butter over the reserved 2 tbsp butter in the mixer bowl. Mix on low until the solid butter melts. Add the separate 3/4 cup white dough sugar and 1/4 cup brown sugar and beat for 1 minute on medium, then scrape down the bowl.

   Uses Reserved 2 tbsp and browned 6 tbsp dough butter · 3/4 cup white sugar for dough · 1/4 cup brown sugar

5. 5

   Step 5: Let the butter-sugar mixture cool until warm rather than hot before adding the egg (1). Mix in the egg and vanilla (1/2 tsp). Add the flour (1 cup), baking soda (1/4 tsp), baking powder (1/4 tsp) and separate 3/4 tsp dough salt; mix on low only until the flour is incorporated.

   Uses Butter and dough sugars · 1 egg · 1/2 tsp vanilla extract · 1 cup all-purpose flour · 1/4 tsp baking soda · 1/4 tsp baking powder · 3/4 tsp salt

6. 6

   Step 6: Add the mini marshmallows (2/3 cup) and all of the cooled toasted cereal-oat filling. Mix on low until combined, then use a spatula to press loose marshmallows into the dough.

   Uses Cookie dough · 2/3 cup mini marshmallows · Cooled toasted cereal-oat filling

7. 7

   Step 7: Shape the completed dough into 2-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 3 hours, or overnight, before baking.

   Chill shaped cookies for at least 3 hours · 180 minUses Completed cereal-marshmallow cookie dough

8. 8

   Step 8: Preheat the oven to 375°F (190°C). Bake the chilled cookies for 6–8 minutes, until the tops begin to turn golden. Cool on the pan for a few minutes, then transfer to a cooling rack.

   Bake chilled cookies for 6–8 minutes · 8 minUses Chilled cereal-marshmallow cookie balls