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Fruity Pebble Pudding Cookies Recipe

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Delightfully colorful and sweet, these Fruity Pebble Pudding Cookies combine the nostalgic crunch of Fruity Pebbles cereal with soft, vanilla pudding-infused cookie dough and white chocolate chips. Soft and chewy with a crispy cereal coating, they make a perfect treat for both kids and adults alike.

Ingredients

Wet Ingredients

  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Dry Ingredients

  • 1 (3.4 ounces/96g) box Instant Vanilla Pudding Mix
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups (155g) all purpose flour

Add-ins and Coating

  • 1 cup (152g) white chocolate chips
  • 2 cups (76g) Fruity Pebbles cereal (plus extra for rolling)

Instructions

  1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and brown sugar until light and fluffy.
  2. Add Egg and Vanilla: Mix in the egg and vanilla extract until the mixture is smooth and well combined.
  3. Incorporate Dry Ingredients: Add the instant vanilla pudding mix, baking soda, and salt; mix until combined thoroughly.
  4. Mix in Flour and Add-ins: Gradually add the all-purpose flour, stirring until just combined. Fold in the white chocolate chips and Fruity Pebbles cereal.
  5. Form and Chill Dough Balls: Scoop the dough into 2 tablespoon-sized balls. Pour some additional Fruity Pebbles into a bowl, then press the top of each dough ball into the cereal to coat. Lightly flatten the balls with your palm and place them on a cookie sheet lined with silicone mats or parchment paper. Chill the dough for 30 minutes.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silpat mats. Arrange the chilled dough balls about 2 inches apart, pressing each lightly with your palm.
  7. Bake Cookies: Bake the cookies for 9-11 minutes or until the edges begin to turn a light golden brown and the centers lose their glossy appearance.
  8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Store: Keep the cookies in an airtight container at room temperature for up to 4 days, or freeze them for up to one month.

Notes

  • Chilling the dough helps the cookies maintain shape and prevents excessive spreading during baking.
  • Pressing the dough into additional Fruity Pebbles adds a colorful, crunchy exterior.
  • You can substitute white chocolate chips with regular or dark chocolate chips if preferred.
  • Store cookies in a cool, dry place to maintain freshness and crunchiness.

Find it online: http://bitezly.com/fruity-pebble-pudding-cookies-recipe/