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This is the original Fruity Pebble Cookie Recipe! These brown sugar pudding cookies are soft and sweet and are full of your favorite cereal. The Fruity Pebbles add a crunch and their iconic flavor to the center of the cookie. And thanks to the instant pudding mix, they stay soft for days.
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. These are seriously my favorite pudding cookies ever! If you love Fruity Pebbles cereal, you’re going to absolutely love these Fruity Pebble Pudding Cookies. They’re like eating cereal and milk inside of a cookie, thanks to the soft vanilla pudding flavor and white chocolate chips inside.
Ingredients in Fruity Pebble Cookies
- These are my classic pudding cookie recipe that uses softened unsalted butter, all-purpose flour, baking soda, egg, and vanilla extract (like most cookie recipes).
- I use all brown sugar in my cookies because brown sugar adds flavor and moisture, helping to keep these cookies nice and soft.
- Instant Vanilla Pudding Mix is essential – do not use cook ‘n serve pudding. You need Instant (and just use the powder; don’t make the pudding). This adds flavor to the cookies but also keeps them super soft for days (thanks to the cornstarch in the pudding mix).
- You could also use any flavor instant pudding you like (cheesecake would be a good option in this recipe).
- Fruity Pebbles are essential: you can’t make a fruity pebble dessert without them!
- White chocolate chips are optional but add a creamy vanilla flavor that almost makes these like cookies and milk in a cookie form.
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Dorothy’s Expert Tips for Fruity Pebbles Cookies
- I call for chilling the dough so you get a nice thick and puffy cookie. Chilling the dough also helps meld the flavors together to make the cereal and pudding flavors stand out.
- The combination of ingredients keeps these soft for days if stored in an airtight container. Or you can freeze them in a gallon size bag for up to 3 months.
- ANY flavor or brand rice cereal can be used (cocoa pebbles or even flavored Rice Krispies works!)
Fruity Pebble Pudding Cookies Recipe
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Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 (3.4 ounces/96g) box Instant Vanilla Pudding Mix
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (155g) all purpose flour
- 1 cup (152g) white chocolate chips
- 2 cups (76g) Fruity Pebbles cereal, (more for rolling, if desired)
Instructions
- 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. Place some extra cereal in a bowl and press the tops of the balls into the cereal to adhere. Press lightly with your palm to flatten. Place on cookie sheets covered with silicone mats or parchment paper. Chill for 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. Press them lightly with the palm of your hand.
- Bake 9-11 minutes or until the edges just start to turn light golden brown and the centers are no longer glossy.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Fruity Pebbles Cookies
- The cookie dough will look like a normal, thick dough with minimal transfer to your hands once you add the cereal. You can use the mixer to add the cereal (just don’t run it too hard or it’ll crush it all).
- I like using a 1-tablespoon scoop for bite size cookies but any size scoop works.
- You know pudding cookies are done baking when the edges are light golden brown and the centers are no longer glossy.
I just discovered this recipe and would like to make them for a bake sale our church camp will be having Memorial weekend. Do these freeze ok (If I don’t eat them all up my self before hand)?
They freeze amazingly well!
Thank You! That means I can start baking some now along with your other version and have them in the freezer awaiting the time of the sale
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!!!
Yay! I’m so glad!! I loved these cookies.
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.
Do you think these would be just as delicious without the white chocolate chips? I’m not a fan of white chocolate but I LOVE cookies and I LOVE Fruity Pebbles. 🙂
Fruity pebbles…cocoa pebbles – a childhood favorite! And in cookies…delicious!
Oh my gosh, cocoa pebbles. And just like that BOOM! new idea… 🙂
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