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.
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