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Super soft and chewy, plus loaded with ooey-gooey marshmallows, these Fruity Pebble Marshmallow Cookies are a hit with adults and kids alike. The dough is prepared in seconds and while it does need to chill for a few minutes, you can still have these cookies ready to enjoy in just over an hour!
There are two things I REALLY love – Fruity Pebble cereal and cookies.
When it comes to desserts, my level of tolerance is pretty high for cakes and cupcakes – meaning I can stop myself from eating too much. But when it comes to cookies, brownies, and muffins? I am so, so very weak.
And some Fruity Pebbles to the mix and you may just find me in a food coma. There’s just something about enjoying that childhood favorite cereal in desserts as an adult that makes me so happy.
Even though I already have a Fruity Pebble Cookie on my blog, I knew it wouldn’t be the last and after I made Cinnamon Toast Crunch Marshmallow Cookies, which are absolutely bonkers, I knew there definitely needed to be a version with Fruity Pebbles.
These cookies feature pull-apart ooey-gooey marshmallows with a side of sticky fingers and a subtle pop of sweetness from the colorful cereal.
They begin with my base recipe for soft & chewy cookie dough, which then can be made into just about any flavored cookie simply by adding your favorite mix-ins. The marshmallows transform an otherwise standard (but good) cookie recipe into a mouthwatering, can’t-even-stop-at-just-one cookie.
Key Ingredients
Here are the most important ingredients in these fruity pebble cookies.
- Butter – Soften it first so it’s easier to cream.
- Granulated sugar – These cookies are on the sweet side for sure!
- Vanilla extract – Gives the cookies a light flavor.
- Fruity Pebbles Cereal – Since the pebbles are already small, you won’t need to crush them for this recipe.
- Marshmallows – Look for miniature marshmallows, like the ones you’d add to hot cocoa.
Can I Use Other Types of Cereal?
Absolutely. As I mentioned, the base for these Fruity Pebbles cookies is a standard cookie recipe that can be easily adapted and adjusted. If Fruity Pebbles aren’t your thing, you can swap them out for any cereal desired. Note that larger cereals will need to be crushed before adding to the cookies.
Here are the few simple steps in making these marshmallow cookies. Just remember to leave ample time for refrigerating the dough!
- Cream the butter. Beat the butter and sugar until well creamed. Add in the eggs and vanilla extract.
- Add the remaining ingredients. Combine the flour, baking soda, and cream of tartar in a separate bowl. Slowly add into the batter. Once combined, mix in the Fruity Pebbles and marshmallows with a spatula.
- Refrigerate dough. Scoop the dough onto the parchment paper. Chill for 45 minutes.
- Bake. Bake for 11 to 13 minutes, then allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Here are a few tips and suggestions to ensure your Fruity Pebble marshmallow cookies are perfectly baked each time.
- Add more marshmallows. Stick a couple of extra marshmallows on top of the scooped cookie dough before baking. It gives you those beautiful pools of melted marshmallows on top.
- Do not skip chilling the dough. You’ll definitely want to pre-scoop your dough prior to popping these in the refrigerator because otherwise, the dough becomes firm and difficult to work with after the fact. Chilling the dough allows for thicker cookies.
- If you need to prepare your dough in advance, you can! If left in the refrigerator longer than 2 hours, allow the dough to sit on the counter for 15 minutes prior to baking.
- Line the baking sheet. I strongly recommend using parchment paper or a silicone baking mat, as the melted marshmallows are gooey and can be sticky
- Make the cookies perfectly round. If you find your cookie has spread too thin, take a spoon and press the edges back towards the center of the cookie. This happens a lot when the edges of the cookie have marshmallows.
- Don’t overbake the cookies. Pull the cookies from the often when they are slightly underbaked for soft, chewy cookies every time.
How to Store
These Fruity Pebble cookies will last at room temperature for 3 to 5 days, as long as they’re stored in an airtight container.
Since the marshmallows are a bit sticky and can be delicate, I recommend using parchment paper between layers if you need to stack them.
You can also freeze the finished cookies. These are best enjoyed at room temperature, so thaw on the counter before eating.
More Fruity Pebble Desserts:
- Fruity Pebble Ice Cream Cake
- Fruity Pebble Pound Cake
- No Bake Fruity Pebble Cheesecake
- Fruity Pebble Poke Cake
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 24 cookies
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Super soft and chewy, plus loaded with ooey-gooey marshmallows, these Fruity Pebble Marshmallow Cookies are a hit with adults and kids alike. The dough is prepared in seconds and while it does need to chill for a few minutes, you can still have these cookies ready to enjoy in just over an hour!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2 cups (380g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- ½ teaspoon (2g) baking soda
- ½ teaspoon (2g) cream of tartar
- ¼ teaspoon (1.2g) salt (optional- need notes)
- 1 1/2 cups (54g) fruity pebbles cereal
- 1 cup (45g) miniature marshmallow
Instructions
- Combine the butter and sugar and beat on medium speed until well creamed together.
- Next, add the eggs and vanilla extract, mixing together until the egg is well beaten.
- In a separate bowl, combine the flour, baking soda, and cream of tartar. Slowly add into the batter and beat on medium low speed until a stiff dough forms.
- Mix in Fruit Pebbles and marshmallows with a spatula or set the mixer to a low speed so they do not get crushed.
- Use a large cookie scoop and scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate the dough for a minimum of 45 minutes.
- Preheat the oven to 350° F. Place chilled dough about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake at 350°F for 11-13 minutes Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely. Keep stored in an airtight container.
Notes
- I strongly recommend using parchment paper or a silicone baking mat, as the melted marshmallows are gooey and can be sticky.
- Cookies should be pulled from the oven when they are slightly under baked for maximum softness.
- Dough requires at least 45 minutes in the refrigerator prior to baking. If longer than 2 hours, allow them to sit at room temperature for 15 minutes prior to baking.
- The Fruity Pebble Cereal will be chewy after baking, not crunchy.
- A large cookie scoop will yield about 24 large cookies. A medium cookie scoop will yield around 32-36 cookies.
- If you find your cookies have spread too thin, take a spoon and press the edges back towards the center of the cookie.
- Category: Cookies
- Method: Baked
- Cuisine: American
This recipe originally appeared on Food Fanatic.
