1 cup (2 sticks) unsalted butter, room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ½ tsp vanilla
3 cups all-purpose flour
2 ½ tsp baking powder
¼ tsp salt
1 ¼ cups Fruity Pebbles cereal


In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together the butter and sugars until light and fluffy, 3-4 minutes. Add eggs and vanilla and beat until smooth.

In a separate medium bowl, whisk together flour, baking powder and salt. With mixer on low, gradually mix in the flour mixture until just combined (taking care not to over-mix).
With a wooden spoon, gently stir in the Fruity Pebbles cereal until just combined.

Chill dough in refrigerator for about 15 minutes. While dough is chilling, preheat oven to 350 degrees and 2 line 2 cookie sheets with parchment paper or Silpats.

Using about 2 Tbsp dough at a time, drop rounded cookie dough on prepared baking sheets. I recommend using a cookie scoop for dropping dough.

Bake for about 10-12 minutes until just golden around edges. Let cookies cool on baking sheet for 5 minutes before moving to wire racks to cool completely.


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