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These cookies are pure nostalgia! We turned one of the best childhood cereals into a the most insane cookie recipes ever created. These fruity pebble cookies are a treat that all ages can enjoy.
Chewy soft vanilla cookies filled with colorful fruity pebbles, dipped in a milk glaze and sprinkled with fruity pebble dust. They taste better than your favorite cereal. They are a fun dessert to bring to a bookclub, movie night or casual dinner party.
Looking for more dessert recipes? Check out these!
The BEST Chocolate Chip Cookies
Fruity Pebble Cookies with Milk Glaze
What You’ll Need
Fruity Pebble Cookie Dough
- Flour
- Granulated Sugar
- Brown sugar
- Baking powder
- Baking soda
- Salt
- Butter
- Eggs
- Vanilla
- Fruity Pebbles cereal
Milk Glaze
- Powdered sugar
- Milk
- Vanilla extract or vanilla bean paste
What makes this the best cooke?
Cookies are so easy to make but there is a bit of easy science that creates to making the best cookies. It essentially comes down to the temperature of your ingredients, the right ratio and how you prep and cook the dough. Here are the most important things to note!
Type of sugar matters!
This recipe calls for a mixture of granulated sugar and brown sugar. It was important that these fruity pebble cookies didn’t have too much brown sugar because we didn’t want the dough to have a caramel flavor. The brown sugar adds a nice chewiness to the cookie. So we added more granulated sugar vs brown sugar to keep the chewiness and vanilla flavor of these cookies.
Cold butter!
This is essential. If your butter is too warm, the cookies can spread too much when baking.
Room temperature eggs.
Make sure to set your eggs out ahead of time to get to room temperature. They will blend easier into your batter.
Chill the cookie dough.
A little extra chill of the cookie dough is an extra step we never skip! Even if it is just chilling for 10 minutes, it helps to solidify the dough. Chilled dough helps to reduce the spread of the cookies. If your dough is too warm, the butter will melt and your cookies will spread.
Slightly undercook the cookies.
Every oven cooks differently, but we have found the sweet spot for this recipe is around 12-15 minutes.
How to make milk glaze…
The milk glaze makes these cookies really taste like a bowl of fruity pebble cookies. Because you can’t have fruity pebbles without milk! Each fruity pebble cookie is dipped in with a thin milk glaze and sprinkled with fruity pebble dust. It is super easy to make with just 3 ingredients.
- Step 1: Pour powdered sugar, vanilla and milk into a small bowl.
- Step 2: Stir to combine. If the milk glaze is too thick, add a bit more milk. If the glaze is too thin, add a bit more powdered sugar until the constancy is right.
How many cookies does this recipe make?
This recipe makes about 20-24 cookies, which are about 2 tbsp of dough each.
How to store fruity pebble cookies cookies
Make sure your cookies are completely cooled before storing. If they are warm, condensation and moisture can form in the storage container.
Room temperature: Store cookies in an airtight container or plastic bag in a cool, dry place. They will be good for 3-4 days.
Freezer: Yes, you can freeze baked cookies! But we recommend you skip the glazing step until you are ready to reheat and eat the cookies.
Make sure they are completely cooled. Store the cookies airtight container or plastic bag separating the layers with a piece of parchment or wax paper. Try to remove as much of the air as possible before sealing the bag to prevent freezer burn. You can store them in the freezer for up to 6 months.
How to reheat frozen baked fruity pebble cookies
The next time you are craving one of these fruity pebble cookies, you can have a warm cookie in several minutes!
- Start by preheating the oven to 350ºF.
- Place cookies on a parchment-lined baking sheet.
- Bake for 4-5 minutes until warm.
- Make glaze and dip warmed cookies in glaze. Let them set on a cooling rack for a couple of minutes and eat warm.
Note: These steps for reheating cookies are for unglazed frozen cookies. If you have frozen glazed cookies, thaw at room temperature.
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Fruity Pebble Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
Description
Chewy soft vanilla cookies filled with colorful fruity pebbles, dipped in a milk glaze and sprinkled with fruity pebble dust.
Ingredients
Fruity Pebble Cookies
- 3 cups flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla
- 3 cups of fruity pebbles
Milk Glaze
- 1 cup powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 350°F. Prep cookie sheet with parchment paper.
- Mix flour, sugars, baking powder, baking soda and salt. Add in cold butter and beat on medium until combined. Beat in eggs and vanilla. Add 2 cups fruity pebbles and mix until just combined.
- Scoop large cookie dough balls onto the cookie sheet with 1 1/2 inches in between. Freeze in the fridge for 15 minutes.
- Baked cookies for 12-15 minutes. Transfer cookie sheet to wire rack and let cool before glazing.
- Make milk glaze. In a shallow bowl, whisk together powdered sugar, milk and vanilla, until a thin glaze forms. You don’t want the glaze to be too thin. If it is thin, add a some powdered sugar a little at a time until you reach a thicker consistency. If the glaze is too thick, add a couple tbsp of milk at a time.
- Place a paper towel or parchment paper under the cooling rack to catch excess drip of the glaze. Dip each cookie, top-side-down, into the glaze and place each glazed cookies back on the cooling rack. Let the glaze sit for about 10 minutes to harden.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
