Frosted Fruity Pebble Cookies
Frosted Fruity Pebbles Cookies are oversized gourmet cookies that will take you back to those early mornings before school at your kitchen table crunching on a big bowl of Fruity Pebbles and cold milk. Not only is this colorful cookie fun to look at, but the cream cheese & marshmallow frosting make this dessert a childhood dream! Yabba Dabba Doo something amazing today with this recipe!
Servings: 12 cookies
Ingredients
Cookie
- 1 1/2 cups salted butter softened
- 1 cup granulated sugar (200g)
- 1 cup packed brown sugar (200g)
- 2 large eggs
- 1 Tablespoons vanilla extract
- 3 3/4 cups all-purpose flour (529g)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 cups fruity pebbles cereal divided
- 1 cup white chocolate chips
Frosting (optional)
- 16 ounces cream cheese at room temperature
- 7 ounces marshmallow cream
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugars for 2-3 minutes until creamy and light. Add the eggs and vanilla and beat again, scraping the bottom and sides of the bowl.1 1/2 cups salted butter, 1 cup granulated sugar, 1 cup packed brown sugar, 2 large eggs, 1 Tablespoons vanilla extract
- Add the flour, baking soda, baking powder, and salt. Mix just until combined. Stir in 2 cups of the fruity pebbles and the white chocolate chips.3 3/4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 4 cups fruity pebbles cereal, 1 cup white chocolate chips
- Use a large cookie scoop to scoop out approximately 1/2 cup mounds of dough and shape them into balls. Roll each ball of cookie dough in a shallow bowl filled with the remaining fruity pebbles.
- Arrange the cookies on the prepared baking sheets, six to a sheet. Press them down to flatten to about 1-inch thick.
- Bake for 11-13 minutes until set around the edges. Let cool on the pan for 5 minutes before transferring to a wire rack.
- Meanwhile, make the frosting by beating the cream cheese until smooth.16 ounces cream cheese
- Add the powdered sugar and marshmallow cream, then beat until creamy and smooth. Transfer to a piping bag fitted with a medium round tip or a large ziploc bag. Use scissors to snip off one corner for piping, if using the ziploc bag.2 cups powdered sugar, 7 ounces marshmallow cream
- Once the cookies have cooled somewhat but are still warm, pipe the frosting on in swirls starting in the center and working out toward the edges. Sprinkle a few additional Fruity Pebbles on top for decoration.
Notes
- Freezing: If you want to make these ahead and freeze them, the cookies freeze well without the frosting on top. Just freeze for up to 2-3 months in an airtight container, then thaw on the counter at room temperature before frosting and serving.
- Storage: Because these cookies have a cream cheese frosting on top, they should be stored in the fridge if they aren't eaten within a few hours. An alternative is to only frost the cookies you plan to eat and just store the frosting in the fridge, keeping the unfrosted cookies in an airtight container on the counter until ready to frost and decorate.
- Dipping in white chocolate: Another option instead of frosting these cookies would be to dip half of each cookie into melted white chocolate for more of a candy finish.
Nutrition
Calories: 886kcal | Carbohydrates: 121g | Protein: 9g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 850mg | Potassium: 190mg | Fiber: 1g | Sugar: 80g | Vitamin A: 1594IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 3mg
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