Fruity Pebble sugar cookies in a bowl of fruity pebble cereal

Fruity Pebble Sugar Cookies

Fruity Pebbles were one of my favorite cereals growing up. The only thing better than a large bowl of sugary cereal may just be a plate of these fruity pebble cookies! These babies are classic sugar cookies but filled with fruity pebbles giving them a slightly fruity flavor and sweet flavor. Topping the cookie off with crunchy cereal gives a nice contrast to the soft center of the cookie. This recipe is perfect for cereal lovers!

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bite taken out of fruity pebble sugar cookie

Why You Will Love this Fruity Pebbles Cookie Recipe

  • This is a nice easy cookie recipe – most of the ingredients (other than the Fruity Pebbles) you’ll most likely have on hand or easily found at a grocery store. 
  • These cookies taste like Fruity Pebbles – need I say more? 
  • Using melted butter makes it a nice chewy cookie.
  • With the cereal flavor, these colorful cookies are a fun addition to a party and fun cookies for kids. Who doesn’t like cereal cookies?!

Ingredients You Will Need:

  • All-purpose Flour
  • Baking Soda
  • Salt
  • Unsalted Butter (melted and cooled)
  • Granulated Sugar (white sugar)
  • Powdered Sugar 
  • Vanilla Extract
  • Large Egg  and Egg Yolk
  • Fruity Pebbles
  • Optional: Can of Vanilla Frosting
all ingredients for cookies on kitchen counter

How to Make Fruity Pebble Cookies

Prepping Ingredients and Supplies 

Melt your butter in a microwave-safe bowl, and set aside to cool.

Preheat your oven to 350 degrees. Line cookie sheets with parchment paper or silicone mats. I can’t speak highly enough of these mats. They are super affordable, easy to clean, and we use them for anything from cookies to vegetables in my household! 

In a small bowl, whisk together the flour, baking soda, and salt. Set aside. 

Mixing Wet Ingredients

In a large bowl, add the melted butter, sugar, and powdered sugar. With an electric mixer (either a hand mixer or a stand mixer with the paddle attachment) beat on high for about 30 seconds to 45 seconds. At this point, it will be quite runny still and yellow in color.  

Add in the eggs, egg yolk, and vanilla and mix with an electric mixer on medium speed for around 45 seconds, or until well combined. The mixture will look a bit runny at this point, almost like a thin pudding/custard-like texture, but that will work itself out soon.

Adding the Dry Ingredients

Take the medium bowl with the flour mixture and add about half of it to the wet ingredients. On low, mix in until almost combined (you will still see some slight white flour residue). Now, add the second half of the flour mixture and continue to beat on low until everything is fully combined. Use a rubber spatula scrape the sides of the bowl to make sure all of the flour has been incorporated. 

step by step pictures of making cookie dough

Fruity Pebble Time

Now add your fruity pebbles! Carefully fold them into the cookie dough using a spatula until they are nicely dispersed throughout the dough.

Refrigerate Dough

For best results, refrigerate the cookie dough. Cover the bowl with plastic wrap and leave it in the refrigerator for about 30-40 minutes. If you don’t have time, you can skip this step, but the dough will be a bit harder to work with and the cookies spread more. Letting the dough cool will help to solidify the fats and keep the cookie from spreading too much.

Between batches, place the covered dough back into the refrigerator.

cookie scoop filled with fruity pebble cookie dough

Baking the Cookies

Fill a small bowl with some extra fruity pebbles and set to the side. Using a medium to large cookie scoop, scoop into dough balls, dip them into the extra bowl of pebbles, and place them on the prepared baking sheet. My cookie dough balls are about 2 tablespoons or 25g.  

If you plan on frosting these cookies, you can skip the step of dipping them in extra fruity pebbles. This step simply adds a pop of color to the top of your cookies, but isn’t necessary if they will be covered in frosting!

Baking time will vary from 10-12 minutes at 350 degrees. Bake until the edges are slightly golden brown. At this point, remove from the oven and let the cookies settle on the cookie sheet for about 5 minutes before transferring them to a cooling rack. 

cookie dough balls on a cookie sheet before baking

Optional Decorating

Once the cookies have cooled completely you can frost them! I personally love canned vanilla frosting (fruity pebbles and canned frosting take me straight back to growing up in the 90’s!) but you can use your favorite buttercream frosting recipe too.

Top cookies with a thin layer of frosting and then sprinkle the top with those extra fruity pebbles!

Substitutions

If you don’t have Fruity Pebbles on hand, you could substitute for Fruit Loops, Cinnamon toast Crunch, CoCoa Pebbles, etc. You can really get creative!

fruity pebble cookies on a baking sheet

Fruity Pebble Sugar Cookie Storage Tips 

  • Store them in an airtight container (these are my favorite) at room temperature for up to 5 days.
  • Freeze cookies in a freezer bag or airtight container for up to 1 month. Bring to room temperature before serving. 
  • You can make the dough ahead and freeze it safely for up to 6-12 months. Make sure the dough is well sealed, with as little air as possible. Heat sealers are a great method to get the most out of frozen cookie dough!

Other Cookie Recipes to Check out:

I hope you enjoy these tasty Fruity Pebbles Cookies! If you make them, I’d love to see your creation, tag me on social and follow along for more fun cookie recipes!

Ghost and Pumpkin Meringues

Halloween Meringue Cookies

Yield: 24
Prep Time: 30 minutes
Cook Time: 1 minute
Additional Time: 1 hour
Total Time: 1 hour 31 minutes

Meringues are light and airy cookies, and guess what - they are also gluten-free! They are made up of only egg whites, granulated sugar, cream of tartar, and extract. Such simple ingredients for a melt in your mouth, delicious cookie!

Ingredients

  • 2 Egg Whites Room Temperature
  • ½ Cup + 2 Tbsp Granulated Sugar (135g)
  • ¼ Tsp Cream of Tartar
  • ½ Tsp Vanilla Extract
  • ¼ Cup Sprinkles (approximately)Preheat oven to 220° and prepare a baking sheet with templates and parchment paper. Prepare 2 piping bags with Wilton 12 and 1M tips.
  • Place your egg whites, cream of tartar, and vanilla extract in a stand mixer fitted with the whisk attachment. Beat ingredients on medium-high (6 speed on Kitchenaid) for 3-4 minutes until soft peaks form.

Instructions

    1. Preheat oven to 220° and prepare a baking sheet with templates and parchment paper. Prepare 2 piping bags with Wilton 12 and 1M tips.
    2. Place your egg whites, cream of tartar, and vanilla extract in a stand mixer fitted with the whisk attachment. Beat ingredients on medium-high (6 speed on Kitchenaid) for 3-4 minutes until soft peaks form.
    3. Slowly add in granulated sugar 1 Tbsp at a time. Make an addition every 10-15 seconds. This process will take around 3-4 minutes.
    4. Once all of the granulated sugar has been added, continue to beat on medium-high for another 3-5 minutes until meringue holds stiff peaks and is glossy.
    5. Add half of the meringue into the piping bag fitted with the 12 tip. Add food coloring to the stand mixer and beat until incorporated - add to the other bag fitted with the 1M tip.
    6. Add a small dollop of meringue to the corners of your parchment paper to help it stay flat on the tray. Use the 1M tip and pip up and down along the shape of the pumpkin and use the white meringue for the stem - add your sprinkles! To pipe the ghosts, use the white meringue and fill in the body of the ghost, flattening out the line with an offset spatula. Add your eyes and mouth. Carefully slide the paper templates out from the tray.
    7. Place the tray of meringue cookies into the preheated oven for 60-70 minutes. Don't open the oven until the first 60 minutes have passed. At this point, lightly tap your meringue to feel the consistency. If it feels too soft, allow them to continue baking for another 10 minutes or until the cookies feel only slightly soft and are more stable.
    8. Turn off the oven but leave the meringue cookies in the closed oven for another 60 minutes.

Notes

Store in an airtight container for 4-7 days (depending on how humid your climate is).

Fruity Pebble sugar cookies in a bowl of fruity pebble cereal

Fruity Pebble Sugar Cookies

Yield: 36
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 52 minutes

These Fruity Pebbles Sugar Cookies are soft and chewy. Filled with crunchy cereal they have a sweet taste with a slightly fruity flavor. Perfect cereal cookie for cereal lovers!

Ingredients

  • 2 Cups All-Purpose Flour
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 Cup Unsalted Butter (melted and cooled)
  • 1 Cup Granulated Sugar
  • ½ Cup Powdered Sugar (confectioners sugar)
  • 2 eggs
  • 1 egg yolk
  • 1 tsp Vanilla Extract
  • 2 Cups of Fruity Pepples + Extra for topping/decorating
  • Optional: Can of Vanilla Frosting or Homemade Buttercream Frosting

Instructions

    1. Preheat the oven to 350 degrees and line cookie sheets with parchment paper or a silicone mat. 
    2. In a medium bowl whisk together flour, baking soda, and salt. Set aside.
    3. In a large bowl, add the melted butter, sugar, and powdered sugar. Using an electric mixer, beat on high for 30-45 seconds. 
    4. Add the eggs, egg yolk, and vanilla extract to the butter/sugar mixture. Beat on medium speed for about 45 seconds until well combined. 
    5. Add half of the dry ingredients and beat on low until mostly combined. Add the second half of the flour mixture and continue beating until the flour has been incorporated.
    6. With a spatula, gently fold in the fruity pebbles until evenly dispersed throughout the dough.
    7. Cover the bowl and place it in the refrigerator for 30-40 minutes.*
    8. Remove from the refrigerator and scoop out cookie dough balls of about 2 heaping tablespoons or approximately 25 grams. If you will not be frosting, dip the cookie dough ball into the extra bowl of Fruity Pebbles. Place on the baking sheet giving about 2-3” between cookies to allow for spreading. 
    9. Bake for 10-12 minutes until edges turn a slightly golden brown. Let them sit on the cookie sheet for about 5 minutes and transfer to a wire cooling rack. 
    10. Optional: Frost with your favorite buttercream or canned vanilla frosting and top with extra Fruity Pebbles. 

Notes

*You can skip the refrigeration step if you are in a hurry, but the cookies will spread more and the dough will be more difficult to work with. 

**If you are making the cookies early, wait to frost them until before serving.

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