These take me right back to when I was eight years old. That iconic sugary, fruity crunch of Fruity Pebbles. The milk left behind was one of my favorite parts! Lo and behold, I found a way to use the cereal and the cereal milk to make amazing cookies. Now you can get all the sugary goodness in cookie form – what could be better than that?!
Remember when you used to beg your parents for sugary breakfast cereals like Fruity Pebbles and they’d repeatedly say no because, well, as they explained ‘there’s no nutritional value’ and ‘they’re loaded with sugar’ and ‘breakfast is the most important meal of the day, you need fuel for your day, not a bowl full of sugar.’ Well, now MY kids are begging me for Fruity Pebbles and the like ALL. THE. TIME. I gave in. They each ate one bowl. Then I was left with a mostly full box of Fruity Pebbles. So what did I do, besides tell them I’m never again listening to their whining and complaining for food items in the grocery store? I made them into cookie deliciousness! You must check these bad boys out.
I got the inspiration for these Fruity Pebbles cookies from Milk Bar and Christina Tossi. She is super innovative with her use of ingredients and she uses her own recipe for cereal milk in a lot of her baked goods as well as the cereal itself. I absolutely love that idea! It makes the recipes much more approachable and doable for the home baker, too.
Why this recipe is great:
- Well, Fruity Pebbles, ’nuff said
- It uses common ingredients like breakfast cereal and milk, nothing fancy here
- Brings us a little childhood nostalgia, reminding us of eating sugary cereal and feeling just a little bit like a rebel
My mom had this rule growing up that we could eat whatever cereal we wanted for breakfast, just nothing with chocolate in it. ‘No chocolate for breakfast’ is what she said. My sisters and I still scratch our heads at this one – are Trix and Fruit Loops and Captain Crunch really that much better for us just because they don’t have chocolate in them?! For whatever reason, that was Mom’s rule. And, irony upon irony, none of the four of us allow our kids to have chocolate for breakfast now. Nicely done, Mom! The rules carry on.
As you know, I’m all about finding balance. So, if that means allowing my kids to indulge in these sugary cereals every once in awhile (as long as they’re not chocolate), so be it. Plus, it gives me reason to experiment with their leftovers and come up with amazing new recipes in which we can all indulge. This kind of balance works just fine for me.
If you’re looking for more awesome, easy cookie recipes, try my raisin-less Oatmeal Cookies or my White Chocolate Chip Chocolate Cookies that will immediately satisfy your chocolate craving or my Fluffy Sprinkle cookies that are vanilla-y and pillowy and every kid’s favorite!Print
Fruity Pebbles Cookies with White Chocolate Chips
These take me right back to when I was eight years old. That iconic sugary, fruity crunch of Fruity Pebbles. The milk left behind was one of my favorite parts! Lo and behold, I found a way to use the cereal and the cereal milk to make amazing cookies.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- ½ cup cold milk
- ¼ cup Fruity Pebbles
- 1 ½ sticks butter, room temperature
- ½ cup granulated sugar
- 1 cup dark brown sugar
- 1 whole large egg + 1 egg yolk
- ½ teaspoon vanilla
- 1 ½ tablespoons cereal milk
- 2 ½ cups All-Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 12 ounces white chocolate chips
- 1 ½ cups Fruity Pebbles
- 1 teaspoon cereal milk
- Preheat oven to 400 degrees F (if you have convection, turn it on). Line two baking sheets with parchment paper or silpats
- Make the cereal milk: In a small bowl, add the Fruity Pebbles to cold milk. Gently stir to ensure as much of the cereal is in the milk as possible. Allow to steep for about 15-20 minutes. Pour through a sieve into a measuring cup or bowl. Discard (or eat!) the cereal
- Prepare cookie dough: In a stand mixer with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until very light and fluffy, about 3 minutes on medium-high speed, scraping down the sides of the bowl as needed. With the mixer running on medium speed, add the egg and egg yolk. Pour in the vanilla extract and cereal milk and beat on medium-high until fully incorporated. With mixer off, add in flour, baking soda, baking powder, and salt. Turn mixer to low and stir to combine. Do not overmix. Add in white chocolate chips and stir to combine evenly
- Form cookies: Form dough into even sized balls using an ice cream scoop and roll between palms to make smooth. In separate bowl, combine 1 ½ cups Fruity Pebbles with just enough cereal milk to slightly dampen the cereal. You don’t want soggy cereal here, you just want enough moisture to allow the cereal to stick to the outside of the dough. Roll dough balls in Fruity Pebbles and place about 2 inches apart on prepared baking sheets
- Bake cookies: Bake for 5 minutes if using convection (6-8 minutes if using conventional bake) then rotate pans and bake for another 5 minutes for convection (6-8 for conventional). Allow to cool on pans for 10 minutes then transfer to cooling racks and dive in!
Inspired by Milk Bar and Christina Tosi.
Keywords: fruity pebbles, cookies, white chocolate, cereal milk
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