Fruity Pebble Pudding Cookies

4.72 from 7 votes
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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

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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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Fruity Pebble Pudding Cookies

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.
4.72 from 7 votes
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Yield 24 cookies
Serving Size 1 cookie

Ingredients

  • 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

Instructions

  • 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.

Nutrition Information

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!

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25 CommentsLeave a comment or review

  1. These were delicious and so easy! I don’t normally like white chocolate, so I made half of the batter without the white chocolate chips so I could try both ways. While both batches were yummy, I actually preferred the ones with the white chocolate! I personally did not find that these were too dry, but I always weigh my flour, as opposed to measuring it, so maybe that helped? They didn’t spread much though, so if you want a flatter, round cookie, you should flatten them out a bit before baking. Highly recommend these, especially if your favorite childhood cereal was Fruity Pebbles, like mine was 😊

  2. Omg! I made these and they are delicious! Thank you for this recipe. The only thing i did was use 2 eggs. My toddlers love them!

  3. Made these or a cookie swap tomorrow and they’re delicious! I will say I used a tablespoon (a baking one, not a dinner one) to measure 1TBSP of dough and got 33 cookies; I didn’t do 2TBSP like the recipe said, and there’s no way I would have gotten 24 cookies if I followed the directions. They also didn’t spread a ton as they baked, but I did roll the dough into balls so maybe it was too compact?
    DEFINITELY take them out when they start to get some color. They felt very soft and undercooked when I took them out at 10min, but they set as they cooled; don’t make the mistake of keeping them in the oven to “finish” baking! (I used to make that mistake all the time).
    I added 1/8 tsp of almond extract and it added a little something “extra”- they don’t taste like almond, but it bumps up the flavor the tiniest bit =)

  4. These distinctive cookies are tasty, fun and festive, the kind that make people go, “Ooh, what are those?” when you take them somewhere. I made a double batch but all I had on hand was one large 6 serving, 5.1 oz. box of pudding. I also added a few drops of Lorann cotton candy flavor for a little something extra. My only problem was that the dough was extremely dry and stiff even after adding a tablespoon of milk. So because of that, the cookies don’t spread much during baking. I had to flatten the dough balls a bit so I didn’t end up with golf ball looking cookies. I think if I had used the full amount of pudding, it would have been even worse so I might suggest adding a couple tablespoons of milk to the liquid ingredients, especially if you’re going to chill the dough for an extended period.

    1. Once I added the pudding mix I thought surely this doesn’t have much flour. I agree it was too dry. I think next time I’ll add less flour or as you said some milk.

    2. My dough was dry too, and I DIDN’T flatten my cookie balls. They are baking now. It was so dry after the first 15, I had to make another batch of dough, less flower, more egg, more butter and then mix it into the first batch. I ended up with 50 cookie balls total. However, it is Easter and these cookies SCREAM Easter to me, I am so excited to try them and deliver a dozen to my aunts who are hibernating during our Stay-at-home order. What a happy Easter with an abundance of cookies!

  5. I’m going to try these cookies on my Grandchildren. They love fruity pebbles cereal and these sound so good. I’m sure they will love them. I am going to fix the cashew ones for me. They sound so good. Thank you for these recipes.

  6. I made these once and people keep asking me when I’m making them again. I have two people that want to pay me for a couple dozen! Very easy to make and they are moist.

  7. I have made these cookies for an exchange in the past and am baking again for Sunday. However, being the poetic soul that I am I renamed them for what they look like…Christmas Lights On Winter Nights!