A close up of a melted marshmallow on top of a Fruity Pebble cookie on a vintage wire cooling rack

Fruity Pebble Marshmallow Cookies

  • Author: Beyond Frosting
  • Prep Time: 60 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 24 cookies


These Fruity Pebble Marshmallow Cookies are a super soft and chewy, ooey-gooey cookies loaded with Fruity Pebbles and mini marshmallows.


  • 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


  1. Combine the butter and sugar and beat on medium speed until well creamed together.
  2. Next, add the eggs and vanilla extract, mixing together until the egg is well beaten.
  3. In a separate bowl, combine the flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until a stiff dough forms.
  4. Mix in Fruit Pebbles and marshmallows with a spatula or set the your mixer to a low speed so they do not get crushed.
  5. 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.
  6. 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.
  7. 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.


  • 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 dough can be made in advance and kept refrigerated or frozen. If frozen, thaw completely before baking, but note they still need to be chilled 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 cookie have spread too thin, take a spoon and press the edges back towards the center of the cookie.
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: Cookie Recipe, Fruity Pebble Dessert