Fruity Pebbles Cookies
These delicious Fruity Pebbles Cookies are filled with Fruity Pebbles cereal. They are topped with white chocolate and more Fruity Pebbles! Colorful, crunchy Fruity Pebbles cereal will transport you back to your childhood. Bonus: they are super easy to make!
Servings: 24 cookies
Calories: 169kcal
Ingredients
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
Instructions
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.
Notes
Rolling out the dough: This cookie dough is much easier to roll out before chilling it. Place dough on a sheet of parchment paper lightly sprinkled with flour. Flour the rolling pin if you find the dough sticks to it.
Chocolate topping: Use white chocolate, milk chocolate, or semi-sweet for the topping. Dip cookies in the melted chocolate. Alternatively use a spoon or fill a small zip lock sandwich bag with an end snipped off to drizzle chocolate over the cookies.
Storage: Store leftover white chocolate fruity pebble cookies in an airtight container at room temperature for up to 1 week. The cookie dough can be stored in the fridge for 2 days before baking. I recommend rolling the dough out first. Place it on a baking sheet and cover tightly with plastic wrap. Freeze leftover cookies in an airtight container for up to 3 months.
Nutrition: The nutrition information provided is an estimate.
Nutrition
Serving: 1cookie | Calories: 169kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 39mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
