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