Description
Chewy, buttery cookies packed with Fruity Pebbles cereal and optional white chocolate chips—perfectly colorful, nostalgic, and fun!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups Fruity Pebbles cereal
- 1 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients and mix until just combined.
- Fold in Fruity Pebbles cereal and white chocolate chips if using.
- Chill dough for at least 30 minutes.
- Scoop dough onto prepared baking sheets, spacing each scoop apart.
- Bake for 10–12 minutes or until edges are lightly golden.
- Let cool on baking sheet for a few minutes before transferring to a cooling rack.
Notes
- For best texture, chill the dough to help prevent spreading.
- Add extra Fruity Pebbles on top before baking for a colorful finish.
- Store cookies in an airtight container for up to 4 days or freeze for longer storage.
- Great for mailing—use parchment between layers and pack snugly.
