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Fruity Pebbles Cookies Recipe

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4 from 12 reviews

These Fruity Pebbles Cookies are colorful, chewy, and bursting with the fun, fruity flavor of your favorite rainbow cereal. Made with gluten-free flour and a unique combination of ingredients like orange juice and cornstarch, these cookies have no eggs and a delightful chewy texture. Rolled in extra Fruity Pebbles and sugar, they bake up golden and perfect for a fun, nostalgic treat.

Ingredients

Dry Ingredients

  • 1 3/4 cups multipurpose gluten free flour (with xanthan gum)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup unsalted butter (or vegan baking stick, room temperature)
  • 1 1/2 cups granulated sugar (reserve 1/4 cup for rolling)
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons milk
  • 1 tablespoon orange juice (no pulp)

Add-ins and Coating

  • 1 1/4 cup Fruity PEBBLES™ cereal (reserve 3/4 cup for rolling)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, baking powder, and kosher salt until well combined. Set aside.
  2. Prepare Cornstarch Mixture: In a small bowl, blend the cornstarch with water until smooth and watery; it may initially seem thick and tacky.
  3. Cream Butter and Sugar: Using an electric mixer fitted with paddle attachment on medium speed, beat the butter and 1 1/4 cups granulated sugar for 2-3 minutes until soft and creamy.
  4. Add Wet Ingredients: On low speed, incorporate the cornstarch mixture, then vanilla extract, milk, and orange juice. The mixture may look slightly chunky, which is fine.
  5. Combine Wet and Dry: Gradually add the flour mixture into the wet ingredients on low speed until just combined, scraping bowl sides with a spatula to ensure even mixing.
  6. Fold in Cereal: Gently fold in 1/2 cup of Fruity Pebbles cereal with a spatula into the dough.
  7. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 2.5 hours. This step is critical to prevent spreading during baking.
  8. Preheat Oven & Prepare Baking Sheet: When ready to bake, preheat the oven to 325°F and line a baking sheet with parchment paper.
  9. Scoop Dough Balls: Using a 2-ounce cookie scoop, form 12 dough balls. Clean the scoop mid-way to prevent sticking.
  10. Coat Dough Balls: First roll each dough ball in the reserved 3/4 cup Fruity Pebbles cereal, then roll in the reserved 1/4 cup granulated sugar, ensuring the cereal sticks properly.
  11. Arrange & Bake: Place dough balls 3-4 inches apart on the baking sheet. Bake for 15-16 minutes until bottoms are golden brown. Bake in batches of 6, refrigerating remaining dough balls as needed.
  12. Shape & Cool: Immediately after removing from the oven, reshape cookies with a spatula into circles. Cool on the baking sheet for 5 minutes before transferring to a cooling rack to prevent breakage.

Notes

  • Chilling the dough for at least 2.5 hours is essential since the recipe contains no eggs; this prevents excessive spreading during baking.
  • If dough sticks to the cookie scoop, rinse it between uses to maintain clean, uniform cookie shapes.
  • Roll the dough balls first in cereal, then sugar—this sequence ensures the cereal adheres properly to the dough.
  • Baking in small batches helps maintain dough consistency and optimal cookie texture.
  • Allow cookies to cool on the baking sheet briefly before moving to a rack to avoid them breaking apart.

Find it online: https://recipefeastful.com/fruity-pebbles-cookies-recipe/