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Crazy for Crust

Oct 14

Fruity Pebble Pudding Cookies

Hey, guess what? You can now Follow my blog with Bloglovin!

Usually I’m really good at writing posts ahead of time. My goal is to have Sunday nights post written by Friday afternoon. Then on Mondays I do Crazy Sweet Tuesday and another post for the week, and so on.

On Friday last week, I was busy with Online BlogCon and preparing for the teachers’ luncheon I’m coordinating for next week, so I got my photos edited…but no content into the post, figuring I’d write some witty, funny, Dorothy-content on Saturday, sure to make you laugh your heads of an shake your head and say “that girl is crazy!”

Yeah. That didn’t happen.

Instead, I spent Saturday doing laundry. Eight hours of laundry. And I still have more than 10 garbage bags zip-tied in my garage. Of more laundry.

Jordan would prefer me not to really discuss what went down on Saturday. So I won’t, but you can probably guess. It involved laundry. And hair.

I’m still dealing with it, and will be for the next week or more.


So will you forgive me for not writing all funny? Can the awesomeness of these cookies speak for themselves?

I made pudding cookies (again). They are my absolute favorite kind of cookie. I still have another version to share with you next week!

I made these for Jordan’s cheerleading squad. So I wanted to make them kid-ified. What’s more kid than Fruity Pebbles? I, for one, love them. I love all sugar cereal. I wondered what they’d be like in a cookie. I googled it, and it’s been done, in cake-mix cookies. So I decided to try them in pudding cookies.

And what the girls didn’t eat? I did. Ohmygodtheyweresogood.

Waaaaaay better than vacuuming for 4 hours. Or doing 1,000,000,000,002 loads of laundry. Or combing. *Shudder*

So make these. You’ll like them. If you don’t, mail them to me. I’ll eat them. 🙂

Fruity Pebble Pudding Cookies

Fruity Pebble Pudding Cookies

Adapted from Chef in Training


  • 1 ½ sticks butter
  • 1 cup granulated sugar
  • 1 (3.4 oz) package instant vanilla pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tsp baking soda
  • 2-1/4 cups flour
  • 2 cups Fruity Pebbles cereal
  • 1 cup White Chocolate Chips


  1. Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
  2. Whisk together baking soda and flour and set aside.
  3. Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips.
  4. Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool.

Thanks for reading!

This post may be linked to: Chef in TrainingTrick or Treat TuesdayCast Party WednesdaySweet Treats ThursdayChic-and-CraftyTastetastic ThursdaySweet Tooth FridayI’m Lovin’ it FridaysSweets for a SaturdayA Well-Seasoned LifeStrut your Stuff SaturdayWeekend Wrap Up PartyWeekend PotluckSundae Scoop Link Partyand all of these too!

104 comments on “Fruity Pebble Pudding Cookies

  1. Just saw this recipe on Pinterest too, can’t wait to try it! I went through having to deal with fleas twice and that’s almost as horrible as lice. My question is, how many cookies does a batch make? Thank you!


    • Dorothy Kern replied on September 13th, 2013 at 4:10 pm

      Thanks Julie! Ugh, fleas. Had those when I was a kid – YUCK. It makes about 2 1/2 dozen if I remember correctly! Sorry, back then I was so bad at writing down yield. I’m trying to get better at it. 🙂


  2. Made these last night. Doubled the serving size and ended up with over 7 dozen cookies. Everyone on my floor was tickled to receive a bag of these rainbow treats! They look beautiful, I wish I could attach a picture.


    • Dorothy Kern replied on February 12th, 2014 at 6:35 pm

      I’m glad you liked them! They are my favorite pudding cookies, hands down. Who knew Fruity Pebbles would be so good in cookies??!!


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  5. So, I made these cookies following the recipe and I had some trouble. Does the butter have to be melted? The outside of them burnt before the inside was done and it is baffling me!! I even tried pushing them flat instead of balls and they are still burnt on the outside and raw on the inside.


    • Dorothy Kern replied on December 21st, 2014 at 2:58 pm

      Do you have an oven thermometer to check the oven temp? It’s possible your oven is too hot and is cooking them too fast on the outside. Try reducing the oven temperature. I started with softened butter, not melted. Did you chill your dough at all? Sometimes that happens if the dough is too cold. But I’d try reducing the oven temp!


      • Amanda+Cassidy replied on December 26th, 2014 at 6:30 pm

        Thank you for your reply. My husband suggested the dough was maybe too dry so I wanted to add a liquid that didn’t take away the flavor. So, I doubled the vanilla, added 1/4 cup of milk, and mixed until the milk was “absorbed” and these cookies turned out amazing!!!! I think I had too much flour.

        • Dorothy Kern replied on December 27th, 2014 at 7:32 am

          Yay! I’m glad you saved them. Great to know those fixes work!

  6. How many dozen do you think about 1 batch of dough makes


    • Dorothy Kern replied on December 22nd, 2014 at 10:47 am

      Depending on the size, 24-36. I usually make 2 tablespoon size cookies and that makes about 24!


  7. Ok I think I had a little trouble with these.. Mine came out tasteing like baking soda!! And some of the fruity pebbles we hard. Should have not out a tablespoon of baking soda and crunched up the fruity pebbles? However, I did enjoy making these and would love to try it again! Please help!! 


  8. I didn’t have vanilla pudding so used Cheesecake, and I emptied the whole bag of white chips in the recipe… and my granddaughter bragged on Facebook that these were her new favorite cookie ever!!!
    Can’t do any better than that, right? I want to try choc next time. Great recipe thank you!!!


    • Dorothy Kern replied on April 2nd, 2015 at 7:16 am

      Yay! I’m so glad!! I loved these cookies.


  9. How many does it make 


  10. Making these now but concerned that the recipes indicates to cream the butter with the sugarS yet only granulated sugar is called for in the ingredients. 🙁


    • Dorothy Kern replied on April 5th, 2015 at 11:23 am

      It’s just a typo! Use what’s called for in the ingredients. 🙂


  11. Hello, I’m using this recipe for an informative “How To” speech, & I would like use the correct source for citation. Can you tell me who, or which website, this recipe offically originated from? If not, can you give me the date & date this recipe was posted to this website? Pleas and thank you! 🙂


  12. How much exactly is 1 1/2 sticks of butter?


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