Fruity Pebble Cookies
Deliciously nutty and sweet cookies filled with rolled oats, marshmallows, and fruity pebble cereal.
- Prep time
- 30 min
- Cook time
- 6 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp white sugar
- 1/8 tsp salt
- 1/2 c rolled oats
- 1 1/4 c fruity pebbles cereal
- 1 tbsp butter, melted
- 1 tbsp milk, heated
- 8 tbsp butter, divided into 2 tbsp and 6 tbsp
- 3/4 c white sugar
- 1/4 c brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 c all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp salt
- 2/3 c mini marshmallows
- fruity pebble filling
Instructions
- 1
Get started on the filling: Mix sugar, salt, oats, and cereal in a large bowl. Melt butter and heat milk together in the microwave until butter is melted (about 30 seconds). Pour the heated mixture over the cereal and oats and stir everything together with a wooden spoon until it's all coated in the liquid mixture.
- 2
Pour the cereal and oats onto a baking sheet fitted with a piece of parchment paper. Toast in the oven at 300°F for 10-15 minutes.
- 3
Now, create your dough: Place the 2 tablespoons of butter into your mixer's bowl. Place the 6 tablespoons of butter in a saucepan over medium heat. Melt butter until it's hot, bubbly, and beginning to brown.
- 4
Pour melted butter into your mixer's bowl over the solid butter. Mix on low speed until the solid butter has melted as well. Add in the sugars and beat for 1 minute on medium speed. Scrape mixture off the sides of the bowl using a rubber spatula.
- 5
Add in the egg and vanilla extract. Mix until combined. Add the flour, baking soda, baking powder, and salt. Mix on low speed just until the flour is incorporated, not any longer.
- 6
Finally, add in the marshmallows and the toasted oats and cereal. Mix on low until everything is combined. Use a spatula to press any loose marshmallows into the dough.
- 7
Make 2 inch balls of dough and place them on a baking sheet fitted with parchment paper. Refrigerate dough for at least 3 hours, or chill overnight. Bake cookies at 375°F for 6-8 minutes, or until the tops begin to golden. Allow cookies to cool on pan for a few minutes before moving them to a cooling rack.