What’s my new favorite ingredient to cook with, you ask (I know you didn’t ask)? CEREAL! Specifically the sugary cereals I ate as a kid. There are a million different kinds of cereals and they are so fun to play with as mix-ins or as flour substitutes in the dough.
My inspiration for this cookie was funfetti. While I love a funfetti cookie, I knew I wanted to try to take it to another level, which is where the Fruity Pebbles come in! These cookies have a funfetti dough base, but instead of sprinkles I added Fruity Pebbles that I mixed with milk powder, sugar, salt and melted butter and then baked in the oven. Then to top it all off, I drizzled white chocolate over the cookies and all I have to say is wow. Just wow.
I hope you enjoy these cookies! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes!
XO,
Coco
Prep time: 1 hour 45 minutes (includes chill time)
Cook time: 15 minutes (per batch)
Total time: 2 hours 30 minutes
Yields: ~32 cookies
Ingredients for the Fruity Pebble Crunch:
- 130 grams Fruity Pebbles
- 30 grams milk powder
- 15 grams granulated sugar
- 3 grams kosher salt
- 100 grams unsalted butter, melted
Ingredients for the Fruity Pebble Cookie:
- 1 cup unsalted butter at room temperature (2 sticks)
- 1 1/2 cubs granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 2 tsp clear vanilla extract
- 2 1/2 cups all-purpose flour
- 2/3 cup milk powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- Fruity Pebble Crunch
- 1 bag of white melting wafers
Instructions
Make the Fruity Pebble Crunch:
- Heat the oven to 275°F.
- Pour the Fruity Pebbles in a medium bowl and crush them with your hands into smaller bits.
- Add the milk powder, sugar and salt and toss to mix.
- Melt your butter into liquid form (can use a microwave or the stove).
- Add the butter and toss until everything is evenly coated.
- Spread the mixture evenly on a sheet pan lined with parchment paper.
- Bake for 15-20 minutes (the Fruity Pebbles should smell buttery and crunch gently when chewed after they cool) and set aside to cool completely before using (you can store the Fruity Pebble Crunch in the fridge overnight if you don’t have time to make the crunch and bake the cookies in the same day).
Make the Fruity Pebble Cookie:
- Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the eggs and vanilla extract and mix on high for 7-8 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar.
- In a separate bowl, mix the flour, baking powder and salts. Add to the wet ingredients all at once and mix on low just until combined (about 30-45 seconds). Add the Fruity Pebble Crunch and mix just until combined (you can use a mixer or mix by hand).
- Using a cookie scooper, scoop the dough into balls (or roll by hand) and place on a plate or baking sheet. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F. Place dough on a baking sheet a few inches apart and bake for 13-15 minutes (or until the sides are set and center is no longer gooey). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
- Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Follow the instructions on the packaging to melt the white melting wafers in a microwave safe bowl. Line the cooled cookies on parchment paper (you can use anything here to cover your counter/table). Using a fork, drizzle the white chocolate over the cooled cookies, adding as much or as little chocolate as you like. Let the cookies sit for 10-20 minutes to ensure the white chocolate sets.
- Enjoy!
Home Court Bakes 