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This is the original Fruity Pebble Pudding Cookie Recipe! These cookies are soft and sweet and are full of your favorite cereal. The Fruity Pebbles add a crunch to the soft and chewy pudding cookie, as well as an awesome and unique flavor.

As an adult I haven’t lost my love of kid cereal. But when I can add my favorite cereal to my favorite pudding cookies? THAT’S when the magic happens


stack of fruity pebble cookies

These are seriously my favorite pudding cookies ever! If you love Fruity Pebbles cereal, you’re going to absolutely love them. They’re like eating cereal and milk inside of a cookie, thanks to the soft vanilla pudding flavor and white chocolate chips inside.

I’ve added cereal to pudding cookies before, when I added Cinnamon Pebbles to pudding cookies and Frosted Flakes too. There’s something about adding a kid cereal to a soft and chewy cookie recipe: it makes you feel like a kid again when you eat them. Plus the crunchy cereal adds such a perfect texture to the cookies.

I’m pretty sure that Fruity Pebbles are a cult kind of cereal. When I search them on google, lots of people search for Fruity Pebble Cookies, for good reason. They are so good! You make think this recipe looks familiar, if you’ve ever searched Fruity Pebble Cookies on Pinterest, or if you’ve been reading this blog for a long time. I made the *original* Fruity Pebble Pudding Cookies several years ago, and have now updated the recipe and photos to the standard I want them to be.

That’s the thing, when you start blogging and don’t know what you’re doing: sometimes very old recipes aren’t quite perfect and/or photos are really bad. That’s why I’m painstakingly going through old recipes updating them and trying to make them perfect.

Fruity Pebble Pudding Cookies: the new and improved version!

pile of fruity pebble pudding cookies on table

This recipe starts with my favorite ever pudding cookie recipe. Really, that one is the only recipe you need because you can make SO MANY other cookies from that one. You can make Celebration Pudding Cookies or add your favorite candies and chips. Or, let your love of kid cereal take the wheel and make them with Fruity Pebbles or Cocoa Pebbles or Frosted Flakes.

My recipe is even better than the Jell-O pudding cookie recipe because it’s full of brown sugar. Pudding cookies are soft as it is, but these? These are extra soft thanks to the pudding and all of that rich and sweet brown sugar. These mix up easily, whether you’re doing them by hand or with a mixer. Once they bake they’re chewy and soft and stay that way for days. Plus, the fruity pebbles add a fun flavor and crunch to the cookie. With the white chocolate chips, they almost taste like a cereal and milk cookie.

I can tell you with 100% certainty that everyone you know will love these cookies! People often do a head scratch at the thought but then fall in love once they taste them.

Fruity Pebble Pudding Cookies are soft and chewy and the perfect cookie recipe for the kid in you.

stack of two fruity pebble pudding cookies on table

How to make the best ever Fruity Pebbles Cookies:

  • Don’t forget the pudding mix! You can use ANY flavor INSTANT pudding mix. For these, vanilla or cheesecake work best. Add the powder, not the actual pudding.
  • Note that the dough requires chilling. This ensures a thick and fluffy cookie. Before baking, press down lightly with the palm of your hand.
  • You can skip the white chocolate, if you want.
  • These are going to be a huge hit, so make a double batch by simply doubling all ingredients.

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stack of fruity pebble cookies

Fruity Pebble Pudding Cookies

4.42 from 48 votes
This is the original Fruity Pebble Pudding Cookies Recipe! These cookies are soft and sweet and are full of your favorite cereal. The Fruity Pebbles add a crunch to the soft and chewy pudding cookie, as well as an awesome and unique flavor.
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Yield 24 cookies
Serving Size 1 cookie


  • 1/2 cup 113g unsalted butter, softened
  • 3/4 cup 129g brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 box 3.4 ounces/96g Instant Vanilla Pudding Mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups 155g all purpose flour
  • 1 cup 152g white chocolate chips
  • 2 cups 76g Fruity Pebbles
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  • Note: This dough requires chilling.
  • Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in white chocolate and Fruity Pebbles.
  • Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
  • Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

Recipe Video

Recipe Nutrition

Serving: 1cookie | Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 617mg | Sugar: 8g
Nutritional information not guaranteed to be accurate

If you love pudding cookies, check out all of my pudding cookie recipes here. And be sure to try my favorites below, as well as some from my friends: Chocolate Chunk Pecan, Lemon Pudding Cookies, or Turtle Pudding Cookies.

Snickerdoodle Crunch Pudding Cookies have cinnamon Pebbles cereal inside!

Triple Chocolate Pudding Cookies are for the chocoholics!

Cashew Butterscotch Pudding Cookies are my favorite combo ever!

**Did you make this recipe? Don’t forget to give it a star rating below!**

Last Updated on May 12, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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    1. Yes but press them a bit flat before baking or allow them to warm up for about 30 min before baking or they won’t spread.

  1. Has anyone frozen or refrigerated the dough on these for more than a few days? I have an event coming up in 4 days but was hoping to make the dough tonight and bake the night before but I am worried the pebbles will become soggy.

  2. These are great. We just got fruity pebbles in Canada, at least in grocery stores near me, so I wanted to try out a recipe I could use them in. I would suggest putting in more around 2.5 cups of pebbles to add more to the fruity flavour. I had to bake them at 11 minutes.

  3. I did not have too high hopes for this (never been a fruity pebbles fanatic), but I look for new and interesting, out of the ordinary, cookies each year for Christmas, so I gave it a try. WOW, these were surprisingly amazing! If a rice crispy treat and a cookie had a baby, this would be it.

    Definitely use the white chocolate chips, it brings it to another level. I followed the directions as written, though I did double it (ended up with 85 small cookies) and chill overnight. It was SO dry, I couldn’t get all of the chocolate chips or fruity pebbles incorporated. That was ok, though, I rolled each cookie in the excess, so some ended up on instead of in the cookies. These will definitely be back again.

    And, pro tip: if you don’t want a whole box of Fruity Pebbles in your house, Dollar Tree sells packs that have almost exactly 2 cups, perfect for one recipe. Second pro tip: definitely eat within 3 days; that lose the cereal crunch after that. They’re ok after freezing, but best the first day or two.