Easy and Fun Fruity Pebbles Cookies
Are you a Fruity Pebbles cereal fan? Then you need this Easy Fruity Pebbles Cookies recipe! A soft cookie, with pockets of white chocolate and crunchy cereal, they bake up perfectly. Add a generous portion of cream cheese frosting and more cereal to the top for the ultimate fruity cookie.
These cookies are loaded with flavor! The Fruity Pebbles cereal adds a wonderful fruity flavor and crunchy texture. You can even make cereal milk frosting to add to the top!
Being able to make the fruity pebble cookies and bake them without chilling the dough is a huge time saver.
Plus, starting with a cake mix means these cookies are super easy to make!
They are so much fun! Not only do the Fruity Pebbles Cookies taste wonderful but the rainbow of colors make them so much fun.
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Tips & tricks to achieve the most delicious cookies of your life!
Ingredients needed for this Recipe
Fruity Pebbles Cookies
- White Cake Mix: The perfect starting point for a fabulous cookie flavor.
- All Purpose Flour: Added to the cookie dough to give it more structure.
- Sour Cream: Adding for a bit of tang in a typically sweet recipe.
- Fruity Pebbles: The colorful fruity pebbles are the star of this recipe! It gives them the perfect balance between the fruity crunch of fruity pebbles and soft cookies.
- White Chocolate: I used a white chocolate candy bar that has Fruity Pebbles inside but any kind of white chocolate bar or white chocolate chips would work amazingly.
Cream Cheese Frosting
- Cream Cheese: The perfect ingredient to start the frosting with because of both the creaminess and the flavor.
- Powdered Sugar: Also called confectioners sugar, it is important in most frosting recipes for the sweetness without the grit you get from granulated sugar.
- Milk: Used to thin the frosting out, so you get a great spreadable {pipeable} texture.
Variations
To change up the flavors of these colorful cookies, add your favorite cereal to the sugar cookie base! Just remember that if the sugary breakfast cereal you choose has pieces that are bigger than fruity pebbles, you’ll want to chop it into smaller pieces.
These cookies would be delicious made with cocoa pebbles, or chopped up Fruit Loops, Cap’n Crunch Crunchberry, Lucky Charms, or even Cinnamon Toast Crunch!
How to make Fruity Pebbles Cookies
- Combine the cake mix and all purpose flour, whisk the ingredients together. Add the eggs, melted butter and sour cream. Combine using an electric mixer until you have a thick dough.
- Gather the coarsely chopped white chocolate and a cup of Fruity Pebbles. Stir into the dough until it is evenly distributed throughout the dough.
- Using a large cookie scoop, scoop mounds of dough onto a silicone mat {or parchment paper} lined baking sheet. Form the cookie dough balls into a disc and bake in a 350 degree oven for 9-11 minutes.
- Remove from the oven and allow the cookies to cool completely on the cookie sheet. While the cookies are cooling, combine the frosting ingredients using a hand held mixer.
- Put the frosting into a piping bag and pipe the frosting in a circular motion {starting on the outside and working in} or spread the frosting on top of each cookie with an offset spatula. You could also use this cereal milk frosting recipe instead of the cream cheese.
- After you have the frosting on top of the cookie, take extra Fruity Pebbles and press them around the side of each cookie.
Expert Tips
- Look for Fruity Pebbles white chocolate bars. I found mine at Walmart. The chocolate bar already has Fruity Pebbles inside, so it gives the cookies an extra special taste. Note: Chopped white chocolate bar or chips can be used.
- Form the cookie dough mounds into discs before baking. This will ensure that you get thick and evenly baked cookies.
- Don’t over bake this cereal cookie recipe. It is important to not bake them for over 11 minutes. A cake mix cookie texture can get very hard when over baked.
- Allow the cookies to cool on the baking sheet. This will help the cookies set up nicely and give you a nice chewy cookie.
- Use a zipper bag to pipe the frosting on top of each cookie if you don’t have a piping bag. They work wonderfully and you have them in your drawer.
Storage and Freezing
Store – Store this fruity pebbles cookie recipe in the refrigerator in an airtight container or wrapped tightly in plastic wrap for up to 4 days.
Freeze – Leftover fruity pebbles cookies can be frozen either frosted or unfrosted for up to 3 months. I suggest freezing them on a baking sheet in a single layer and then once frozen you can add them to a freezer bag.
Recipe FAQs
You can make the dough a day ahead of time. Store it in the refrigerator already pre portioned for baking.
If you need to make the dough more than a day ahead of time the cookie dough should be frozen.
Yes, you can experiment with different cake mix flavors to create unique variations of these cookies. Try using strawberry or lemon cake mix for a fruity twist.
Absolutely! Feel free to experiment with milk chocolate, dark chocolate, or even semi-sweet chocolate chips instead of white chocolate.
If you don’t have a piping bag, you can use a Ziploc bag and snip off a corner to pipe the frosting onto the cookies.
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Easy Fruity Pebbles Cookies with a Cake Mix
Ingredients
Cookies
- 1 box white cake mix {15.25 ounces}
- ⅔ cup all purpose flour
- 2 eggs
- ⅓ cup butter {softened}
- 2 Tablespoons sour cream
- 1 ½ cups Fruity Pebbles cereal
- ½ cup white chocolate {chips or bar}
Cream Cheese Frosting
- 8 ounces cream cheese {softened}
- ¼ cup butter {softened}
- ½ Tablespoon vanilla extract
- 3½-4 cups powdered sugar
- 1-3 Tablespoons milk
Instructions
- Preheat the oven to 350 degrees.
- Combine cake mix and flour in a medium bowl, whisk {or sift} together. Add eggs, melted butter and sour cream. Mix using a hand held {or stand} mixer until you have a thick dough. Add Fruity Pebbles and chopped white chocolate {or white chocolate chips} to cookie dough and mix until they are evenly distributed in the dough.
- Using a large cookie scoop, measure out 12 cookies. Use your hands to press the cookie dough into a circle that is a thick round disc. Bake 8 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 9-11 minutes or until set.
- Remove cookies from the oven and allow them to cool completely on the baking sheet.
- While the cookies are cooling, start making the frosting. In a medium bowl combine the softened cream cheese, softened butter, powdered sugar, vanilla extract and milk. Mix using a hand held {or stand} mixer until thick but spreadable. Add more milk if needed.
- Spread the frosting on top of each cookie or add the frosting to a piping bag and pipe the frosting on the top of each cookie. Add additional Fruity Pebbles to the edge of each cookie on the frosting and serve.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- Look for Fruity Pebbles white chocolate bars. I found mine at Walmart. The chocolate bar already has Fruity Pebbles inside, so it gives the cookies an extra special taste.
- Don’t forget to form the cookie dough mounds into discs before baking. This will ensure that you get thick and evenly baked cookies.
- Be sure to not over bake the cookies. It is important to not bake them for longer than 11 minutes. A cake mix cookie texture can get very hard when over baked.
- Allow the cookies to cool on the baking sheet. This will help the cookies set up nicely.
- Use a zipper bag to pipe the frosting on top of each cookie if you don’t have a piping bag. They work wonderfully and you have them in your drawer.
