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?!
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Fruity Pebbles are not just for breakfast
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.
Cereal Cookies Inspiration
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
No chocolate for breakfast
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!
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
24 servings per container
- Amount Per ServingCalories209
- % Daily Value *
- Total Fat
- Saturated Fat 7.6g 38%
- Cholesterol 46.5mg 16%
- Sodium 173.3mg 8%
- Total Carbohydrate
- Dietary Fiber 0.4g 2%
- Sugars 11.5g
- Protein 2.2g 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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