Snickerdoodle Crunch Pudding Cookies – this EASY pudding cookie recipe is a soft cookie full of crunchy cinnamon cereal and coated in cinnamon sugar! The perfect snickerdoodle recipe with a crunchy twist.
When I see these cookies, my stomach growls uncontrollably. It might be that it’s lunch time, but it’s also because they are so darn good and my brain is subconsciously signaling my stomach to make more of them. If you love snickerdoodles and you love pudding cookies, this easy cookie recipe is the one for you. It’s the best of all food marriages.
There are just some things in life I can’t get enough of: listening to Jordan laugh, watching The Real Housewives (of Anywhere), eating pie, and eating (kid) cereal. Cereal in general is one of those snacks and breakfasts I love so much, but especially kid cereals that take me back to my childhood. Jordan has taken after me and loves all kinds of cereal. When she grocery shops with me, she begs for it over and over and I have a hard time saying no…so I normally say yes.
Then, because if it’s in the pantry, I’ll eat it dry until it’s gone (it never lasts more than a day or two) so I try and turn it into something else, like a cookie, muffin, or a no-bake dessert. Somehow I’m better at skipping baked goods than I am at eating cereal. I don’t know why that is, but it’s the truth.
Our absolute favorite cereal to have for breakfast, snack, and dessert are Pebbles; any kind of Pebbles – we don’t discriminate. Fruity Pebbles, Cocoa Pebbles…you name it I love it. Did you know that Post has come out with a new version: Cinnamon Pebbles? The sweet cinnamon taste is a delicious twist on the classic Pebbles cereal. I swear I opened the box and started drooling, just from the smell. It was all I could do to put these in cookies and not just eat them for lunch.
One of my favorite things to do with Fruity Pebbles is to make them into Fruity Pebble Pudding Cookies, so I decided to see if Cinnamon Pebbles could be used instead. Turns out they swap perfectly, especially when you turn the pudding cookies into snickerdoodle crunch pudding cookies!
Pudding cookies meet snickerdoodles in these Snickerdoodle Crunch Pudding Cookies. Filled with pudding mix and Pebbles cereal they pack a flavor punch while keeping the cookies soft for days!
This is such an EASY Pudding Cookie Recipe, which is the basis for so many of my other pudding cookie recipes. I decided to turn these into Snickerdoodles because the cinnamon in the cereal lends to the flavor of them, plus who doesn’t love a cookie rolled in cinnamon sugar? Don’t let the cereal in the recipe scare you off either: those fruity pebble pudding cookies are some of the most popular on this site and everyone loves them. Cereal in cookies = fabulous; it gives a nice crunch and extra layer of flavor.
If you’re looking for your next cookie recipe, look no further. Use any flavor pudding you like in these cookies (which is a great way to ratchet up the flavor!) and you can even use any flavor Pebbles Cereal. Snickerdoodle crunch pudding cookies are perfect all year long, of course, but if you are planning a Cinco de Mayo celebration, the cinnamon sweet crunch of these will remind you of sopapillas.
Snickerdoodle Crunch Pudding Cookies
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 egg
- 1 box 3.4 ounces Instant Vanilla or Instant Cheesecake Pudding Mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all purpose flour
- 1 1/2 cups Cinnamon Pebbles
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 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 cereal.
- 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.
- Stir together granulated sugar and cinnamon in a small bowl. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
- Roll each cookie dough ball in the cinnamon sugar and then place 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.
Nutritional information not guaranteed to be accurate
This recipe is sponsored by Post Fruity Pebbles Cereal. All opinions are 100% my own.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 28, 2017