This post may contain affiliate links. For more information, read my disclosure policy.
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.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
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
Video
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.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
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.
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.
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.
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!
These turned out amazing!
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.
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.
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!
Featured In
Rate This Recipe
Recipe Ratings without Comment