These fun Fruity Pebble Cookies are filled and decorated with colorful Fruity Pebbles cereal and the perfect hint of lemon flavor. They’re topped with sweet white chocolate and extra Fruity Pebbles and are super easy to make!
This Fruity Pebble cookies recipe is sweet, fun and colorful. It’s made with Fruity Pebbles cereal and fresh lemon zest. They’re topped with sweet white chocolate and more Fruity Pebbles for extra flavor and crunch! .
Fruity Pebbles was one of my favorite cereals as a kid! I love how sweet and colorful they are. This recipe is adapted from my lemon shortbread cookies recipe.
Why This Recipe Works
- Kids and Fruity Pebbles lovers of all ages will love these cookies!
- The dough takes just minutes to make.
- They have a buttery flavor and melt in your mouth texture.
- These cookies are easy to pack in cookie boxes.
Here are some useful notes on some of the ingredients for this Fruity Pebble cookies recipe.
- Butter: Use room temperature unsalted butter.
- Powdered sugar: Powdered sugar is the same as icing sugar. Powdered sugar helps give these cookies their soft, melt in your mouth texture.
- 1 egg yolk: The egg yolk adds extra richness to these cookies.
- Fruity Pebbles cereal: Fruity Pebbles add a pop of color and make these cookies so fun! Fruity Pebbles are in the cookie dough and on top of the melted chocolate.
- Lemon zest: Lemon zest adds some fresh tart flavor. It kind of balances out the sweetness and makes them taste even more like Fruity Pebbles cereal!
- White chocolate: Melted white chocolate makes the easiest topping. I prefer to chop white chocolate baking bars. Baking chocolate melts better and more evenly than chocolate chips. That said, white chocolate chips can also be used.
Substitutions & Variations
- In place of unsalted butter, you can use salted butter. Leave out the extra salt if you use salted butter.
- Swap in some mini chocolate chips in place of half the Fruity Pebbles if you like. I prefer the size of mini chocolate chips. They are easier to cut through when cutting out the cookies.
- Use some semi sweet or milk chocolate instead of white chocolate.
Step by Step Instructions
Here are directions on how to make this Fruity Pebble cookies recipe. Please see recipe card below for full list of ingredients and their measurements.
Step One: (Pictured above). Beat the butter and sugar (and optional lemon zest, if using) until fluffy. Add the vanilla, followed by the egg yolk.
Step Two: (Pictured above). Turn the mixer on low and add the flour and salt. Next, stir in the Fruity Pebbles.
Step Three: (Pictured above). Divide the dough in half. Roll out each half on sheets of parchment paper til 1/4-inch thick. Place the sheets of parchment paper on a baking sheet. Cover with plastic wrap. Alternatively, you can shape the dough into a 10 inch log for slice and bake style cookies. Chill for 2 hours.
Step Four: (Pictured above). Cut out the cookies with a round cookie cutter or slice the cookie dough log into rounds about 1/4″ in size. Place them on the prepared baking sheets about 1 ” apart.
Step Six: (Pictured above). Bake at 350 degrees Fahrenheit for 9-11 minutes. Transfer cookies to a rack. Allow to cool.
Step Seven: (Pictured above). Dip the cookies in melted white chocolate. You can also drizzle the white chocolate over the cookies. Top with extra Fruity Pebbles.
Shortbread cookies are crisp when you bite into them. They are also tender and melt in your mouth.
Yes! I recommend first rolling the dough out on parchment paper before chilling it. Lift the dough using the parchment paper. Place it on a baking sheet. Cover with plastic wrap and keep the dough in the fridge overnight until you’re ready to bake the cookies.
Store leftover white chocolate fruity pebble cookies in an airtight container at room temperature for up to 1 week. Freeze leftover cookies in an airtight container for up to 3 months.
Expert Baking Tips
Tip #1: Chill the dough. Chilling the dough allows the flavor to develop. It also keeps the cookies from spreading too much while baking.
Tip #2: Roll dough out before chilling it. The dough is a lot softer before chilling. It is easier to roll out.
Tip #3: Sprinkle rolling pin with flour if the cookie dough sticks to it.
Fruity Pebbles Cookies
Fruity Pebbles Cookies
- 1 cup unsalted butter room temperature
- ⅔ cup powdered sugar
- 1 tablespoon lemon zest optional
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup Fruity Pebbles
White Chocolate Topping
- 6 ounces white chocolate chopped
- Fruity Pebbles cereal for decorating
Fruity Pebbles Cookies
- Cream the butter and sugar and lemon zest (if using) with an electric mixer on medium speed for about 3 minutes, until fluffy. Add the vanila extract and the egg yolk. With the mixer on low speed, slowly add the dry ingredients and mix until just incorporated.
- Divide the dough in half. Roll out each half on parchment paper lightly sprinkled with flour. Roll the dough in any shape to about 1/4-inch thick. Place the sheets of parchment paper with the dough on them on a baking sheet. Cover each baking sheet with plastic wrap and place them in the fridge to chill for 2 hours.
- Take the dough out of the fridge. Lift the parchment paper off the tray and onto the counter. Carefully run a long knife carefully between the parchment paper and the cookie dough. Use cookie cutters to cut out the cookies. Place the cookies 2 inches apart on parchment paper lined baking sheet. Roll dough scraps out again and cut out cookies, using up all the dough.
- Chill cut out cookies in the refrigerator 20 additional minutes. Preheat oven to 350 Fahrenheit while the cookies are chilling. Place cookies 2 inches apart on a baking sheet lined with parchment paper and bake for 9-11 minutes or until edges just begin to turn golden brown.
- Let cool on the baking sheets for 10 minutes then transfer them to racks to cool completely.
For the White Chocolate Topping
- Once the cookies are baked, melt the white chocolate. Set your microwave to 50% power and heat the white chocolate in the microwave in 30 second intervals. Give it a stir between intervals until the chocolate is melted and smooth.
- Dip or dredge 1/3 or 1/2 of each cookie in the chocolate. Use the side of the bowl or a small spatula to gently wipe away excess chocolate from the bottom or edge of the cookie. Place cookies on a wire rack placed over some parchment paper or a baking sheet (this will catch the chocolate that may drip).
- Immediately sprinkle some Fruity Pebbles over the cookies. Allow the cookies to set about 30 minutes.