These Soft and Chewy Fruity Pebble Cookies are loaded with fruity pebbles and creamy white chocolate chips. These are such a fun cookie, that you guys are going to LOVE these cookies.
I absolutely love fruity pebble waffles, so making a fruity pebble cookie was a no brainer. Oddly enough, I never ate fruity pebbles as a kid. I didn’t really start eating them until I was much older. But either way, I love them and they make the perfect, fun cookie!
Why You’ll Love these Soft and Chewy Fruity Pebble Cookies
- they’re so fun! Nostalgic.
- Soft and chewy. crisp edges and chewy on the inside with bites of white chocolate and fruity pebble bites throughout
- Super easy to make!
And before you ask… no, no I wasn’t “high” when I made these cookies. They are inspired by a cookie shop called Baking’ Babes in Tampa, Florida. I put my own spin on them and decided to add white chocolate chips to them. And man, I’m glad I did. They are so good.
Growing up, I absolutely LOVED sugar cookies. They were and still are one of my favorite cookies. Mostly because I didn’t like chocolate as a kid. So sugar cookies were my jam. Like Pillsbury cookies, I could eat 7 in one sitting. It’s taken me a while to finally perfect my cookie base recipe. But I finally got it. And yes, this recipe calls for chill time. I know I know, but it’s so worth it.
Ingredients for Fruity Pebble Cookies
For the dry ingredients
- All purpose flour
- Baking soda
- Cornstarch
- Salt
- Fruity Pebbles
- White Chocolate Chips
For the wet ingredients
- Butter: unsalted and room temperature.
- Sugar: both white and light brown sugar.
- Vanilla: or vanilla bean paste.
- Eggs: one egg and one egg yolk, at room temperature
How to make Fruity Pebble Cookies
Step 1: In a bowl combine dry ingredients. All purpose flour, baking soda, salt and cornstarch.
Step 2: To a stand mixer cream together softened butter and the sugars until smooth. Start at a low speed and gradually increase.
Step 3: Next, add in egg, egg yolk and vanilla. Beat until smooth. Remove bowl from the stand mixer and mix in dry ingredients. Mix until just combined. (meaning stop mixing as soon as you see no more flour)
Step 4: fold in the fruity pebbles and white chocolate chips. Cover and allow cookie dough to chill for at least 30 minutes.
Bake in a 350 degree oven for 10-11 minutes. Remove from the oven and use a round mug to shape the cookies, if desired. Allow the cookies to cool for a few minutes before digging in!
Tips to make the best Fruity Pebble Cookies
- For crispy on the outside and chewy on the inside cookies, slightly under-bake the cookies. They will continue cooking as they cool.
- I like to bake my cookies on a baking sheet lined with parchment paper.
- When mixing dry ingredients, I recommend stirring with a spoon to prevent over mixing.
- I like adding a little cornstarch to my cookie dough. It is a thickener but it made the cookies crisp on the edges and doughy in the center.
Tools I used to make these Fruity Pebble Cookies
Stand Mixer
Spatula
Cookie Sheet
More desserts to try
Spicy Thai Basil Fried Rice
Easy 20-minute Chili Garlic Ramen
Air Fried Hennessy Wings
Crispy Fried Chicken Sandwich
If you try these Fruit Pebble Cookies please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Soft & Chewy Fruity Pebbles
Equipment
- cookie sheet
- Parchment Paper
Ingredients
- 1 3/4 cups All Purpose Flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/2 tsp salt
Wet ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp vanilla
- 1 egg, 1 egg yolk room temp
- 1 cup fruity pebbles
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside
- Using a stand mixer add the paddle attachment and beat softened butter and sugars on medium speed until light and fluffy.
- Next add eggs and vanilla and beat until smooth.
- Add flour, cornstarch, baking soda and salt. Using a spoon, mix until just combined and no streaks of flour are remaining.
- Fold in crushed fruity pebbles and white chocolate chips.
- Chill the dough for at least 30 minutes.
- Use a large spoon to scoop out the cookies. Dropping them 2 inches apart. Bake at 350 for 11 minutes and remove from the oven. Allow to cool, before transferring to a wired rack or plate. Enjoy!
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
