Fruity Pebble Cookies

Extra chewy cookies packed with fruity pebble crumbs, fruity pebble cereal, and white chocolate chips, then rolled in even more fruity pebbles before baking.

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Prep Time 20

Cook Time 13

Total Time 33

Servings: 15

Course: Dessert

Cuisine: American, lebanese

Calories: 333

Ingredients Method Notes

Ingredients

½ cup fruity pebble crumbs blend 1 cup fruity pebbles into a fine crumb
2¼ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup unsalted butter melted and cooled
¾ cup light brown sugar packed
¾ cup white granulated sugar
1 tsp pure vanilla extract
2 large eggs room temperature
1 cup fruity pebbles plus more for rolling
1 cup white chocolate chips plus more for topping

Method

Using a food processor, blend the fruity pebbles into a fine crumb. Set aside. In a medium bowl, sift the flour and add the baking powder, baking soda and salt.
In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, vanilla and eggs until smooth.
Add the dry ingredients and fruity pebble crumbs to the wet mixture. Mix with a rubber spatula until just combined, then fold in the fruity pebbles and white chocolate chips.
Preheat the oven to 350°F and line two cookie sheets with parchment paper. Let the dough rest for 10 to 15 minutes while the oven preheats.
Pour fruity pebbles into a bowl. Scoop the dough using a 3-tablespoon scoop, roll each ball in the fruity pebbles, then place 6 dough balls per cookie sheet.
Bake for 13 to 15 minutes, until the edges are lightly golden and the centres are slightly underdone. While hot, top with extra fruity pebbles and white chocolate chips.
Cool on a wire rack.

Notes

Nutrition