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Friday, September 6, 2013

Fruity Pebbles Cookies

How can you see this picture and not want to make these cookies? 
That is what I thought when I came across this recipe on Pinterest.  

These cookies were not only fun but pretty darn tasty!
The crunch was a little different at first but as soon as I got the burst of flavor, I was sold.  
I'm not going to admit how many I ate, but I had way more than I should have! 
I can't wait for my little one to be big enough to bake with me, I know she would enjoy making these cookies.  
Enjoy! 

And if you need something to make with the remaining fruity pebbles, check these out! 

Fruity Pebbles Cookies
Courtesy of Crazy for Crust 

*I omitted white chocolate chips from the original recipe*

 Ingredients

 1 (3.4 oz) package instant vanilla pudding mix
1  ½ sticks of butter (1+1/2)
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 tsp baking soda
2 cups Fruity Pebbles cereal
2-1/4 cups flour

Instructions
  1. Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
  2. Whisk together baking soda and flour and set aside.
  3. Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips.
  4. Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool

See what other cookie recipes I'm pinning here! 
*Affiliate link used in this post.
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47 comments :

  1. AnonymousDecember 15, 2014 at 1:52 PM

    Mine did not flatten out. They look like biscuits. ..I followed the recipe exact...any ideas what happened?

    ReplyDelete
    Replies
    1. AnonymousMarch 31, 2015 at 9:02 AM

      I decreased the flour by 1/8 C (due to these comments) and didn't have trouble with them being puffy. Maybe give that a try?

      Delete
  2. AnonymousDecember 15, 2014 at 4:45 PM

    Mine did not flatten out either. Not sure what happen

    ReplyDelete
  3. AnonymousDecember 15, 2014 at 5:05 PM

    Was your butter to cold? That can do it.

    ReplyDelete
  4. AnonymousDecember 17, 2014 at 2:48 PM

    I also made these. The butter was soft and practiced with 3 pans of it. The first was rolled, #2 was flattened like peanut butter cookies and the 3rd was dropped by teaspoon and none flattened out like the pic. But they are delicious!!

    ReplyDelete
  5. UnknownDecember 17, 2014 at 11:55 PM

    This comment has been removed by the author.

    ReplyDelete
  6. AnonymousDecember 18, 2014 at 10:55 PM

    Can I use already made vanilla pudding instead of just the mix? Will it turn out the same?

    ReplyDelete
    Replies
    1. Leah @ Everyday LoveJanuary 1, 2015 at 12:11 PM

      they won'y turn out the same, i recommend just the dry mix.

      Delete
  7. AnonymousDecember 19, 2014 at 9:39 PM

    Mine were not as white, they were more yellow...maybe if you held out a yolk? I did end up pressing them like peanut butter cookies as well.

    ReplyDelete
    Replies
    1. Leah @ Everyday LoveJanuary 1, 2015 at 12:09 PM

      Mine were a but yellow, the lighting of the pic didn't show it. I wouldn't remove the yolk.

      Delete
  8. AnonymousDecember 24, 2014 at 8:21 AM

    how many does this make

    ReplyDelete
    Replies
    1. Leah @ Everyday LoveJanuary 1, 2015 at 12:08 PM

      24 with a medium scoop

      Delete
    2. UnknownMarch 30, 2015 at 9:46 AM

      Do I prepare the pudding mix per package directions or do I just add the powder?

      Delete
  9. spunky mommaJanuary 8, 2015 at 10:06 AM

    I wet my fingers with a little water and pressed them down some before baking. It helped them get a little flatter. They are delicious

    ReplyDelete
  10. AnonymousApril 2, 2015 at 4:19 PM

    I took the advice of wetting my hands a little and pressing them down before baking and that did help flatten them somewhat. I wasn't impressed with the taste however, either way.

    ReplyDelete
  11. AnonymousApril 4, 2015 at 2:11 PM

    I left out the extra 1/4 cup of flour, added white chocolate chips (not sure why omitted) and they were fabulous. I also smashed them down some before baking

    ReplyDelete
  12. AnonymousApril 4, 2015 at 2:13 PM

    Is it 1/2 cup of butter or 1 and 1/2 cup of butter. that was a little confusing.

    ReplyDelete
    Replies
    1. AnonymousApril 5, 2015 at 12:39 AM

      It's 3/4 of a cup of butter. A stick of butter is 1/2 cup. I'm getting ready to make these. Hope they turn out good.

      Delete
    2. AnonymousApril 5, 2015 at 8:06 AM

      I replaced the vanilla pudding with chocolate pudding and used cocoa pebbles I bake constantly and these are so far my favorite

      Delete
  13. MistyApril 6, 2015 at 5:44 PM

    do I really need to line the cookie sheet with parchment paper?

    ReplyDelete
  14. Felica WatkinsApril 28, 2015 at 3:46 PM

    It should read as 1 and 1 half sticks of butter. I researched many recipes because it was unclear.

    ReplyDelete
  15. AnonymousMay 1, 2015 at 8:53 PM

    I made the recipe exactly as directed, except I flattened each cookie with my hands. They came out a little fluffy, but that's a good thing! They were wonderful!

    ReplyDelete
  16. AnonymousMay 9, 2015 at 8:47 PM

    I didn't add the white chocolate chips, since I didn't have any on hand. But, I used white chocolate instant pudding mix instead of vanilla. They turned out awesome! I also used the back of a spatula to flatten them a bit right after I took them out of the oven. I'd definitely make these again!

    ReplyDelete
  17. AnonymousMay 19, 2015 at 11:59 AM

    How many cookies did this recipe make ?

    ReplyDelete
  18. AnonymousMay 25, 2015 at 4:14 PM

    I have read every one response. An I'm thinking there should have been another liquid added to the recipe. What do y'all think.

    ReplyDelete
  19. UnknownAugust 14, 2015 at 4:15 PM

    I made these and got 3 1/2 dozens. I used the Tablespoon from my measuring set.

    ReplyDelete
  20. AnonymousOctober 1, 2015 at 3:55 PM

    Love these! Making my second batch today. I used cannabis infused coconut oil instead of butter. Makes them magical ;) I also flatten them.

    ReplyDelete
  21. UnknownDecember 20, 2015 at 6:36 PM

    Flour with a High Gluten content will make them puff up. Most bread flours are not good for cookies. Gold Medal general purpose works well.

    ReplyDelete
  22. AnonymousDecember 31, 2015 at 6:23 PM

    I just made them. They are awesome! I pushed them down and they were flat. Next time I'm gonna put the white chocolate chips in them. Ty for this recipe

    ReplyDelete
  23. UnknownFebruary 21, 2016 at 11:02 PM

    I used organic unbleached flour, and squished them down between my hands bit after rolling into a ball before setting on a parchment lined cookie sheet to bake. My ball size I rolled them into was around golf ball sized or a tiny bit bigger. Turned out great. The recipe ingredients list didnt say white chocolate chips so I didnt get any =[ but still a very good cookie without.

    ReplyDelete
  24. AnonymousAugust 21, 2016 at 8:03 PM

    Went to the store as i did not have vanilla pudding mix, now I arive back home, start to read the directions and it states white chocolate chips BUT NOT IN THE INGREDIENTS LIST!!!! UUGGH!!! sooo irritating!!!

    ReplyDelete
  25. AnonymousFebruary 22, 2018 at 10:25 AM

    Hi it says to add both sugars to the butter. I only saw granulated sugar in the directions. Maybe something was left out?

    ReplyDelete
  26. BrendotaJanuary 23, 2020 at 4:46 PM

    What is the amount of white chocolate chips? I'm guessing 1/2 to 1 cup? The recipe also states cream butter with sugars (plural) but only granulated sugar is listed in the recipe. Typo or should there be another type of sugar? Thanks!!

    ReplyDelete
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    White chocolate chips are not in your list on your recipe

    ReplyDelete
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