Fruity Pebble Pudding Cookies Recipe
Soft and sweet pudding cookies full of Fruity Pebbles and white chocolate chips.
Servings: 24 cookies
Cost: $5
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.
Video
Nutrition
Serving: 1cookie | Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 617mg | Sugar: 8g
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