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
- Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
- Whisk together baking soda and flour and set aside.
- 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.
- 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.
Mine did not flatten out. They look like biscuits. ..I followed the recipe exact...any ideas what happened?
ReplyDeleteI 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?
DeleteMine did not flatten out either. Not sure what happen
ReplyDeleteWas your butter to cold? That can do it.
ReplyDeleteI 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!!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteCan I use already made vanilla pudding instead of just the mix? Will it turn out the same?
ReplyDeletethey won'y turn out the same, i recommend just the dry mix.
DeleteMine 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.
ReplyDeleteMine were a but yellow, the lighting of the pic didn't show it. I wouldn't remove the yolk.
Deletehow many does this make
ReplyDelete24 with a medium scoop
DeleteDo I prepare the pudding mix per package directions or do I just add the powder?
DeleteI wet my fingers with a little water and pressed them down some before baking. It helped them get a little flatter. They are delicious
ReplyDeleteI 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.
ReplyDeleteI 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
ReplyDeleteIs it 1/2 cup of butter or 1 and 1/2 cup of butter. that was a little confusing.
ReplyDeleteIt'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.
DeleteI replaced the vanilla pudding with chocolate pudding and used cocoa pebbles I bake constantly and these are so far my favorite
Deletedo I really need to line the cookie sheet with parchment paper?
ReplyDeleteIt should read as 1 and 1 half sticks of butter. I researched many recipes because it was unclear.
ReplyDeleteI 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!
ReplyDeleteI 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!
ReplyDeleteHow many cookies did this recipe make ?
ReplyDeleteI have read every one response. An I'm thinking there should have been another liquid added to the recipe. What do y'all think.
ReplyDeleteI made these and got 3 1/2 dozens. I used the Tablespoon from my measuring set.
ReplyDeleteLove these! Making my second batch today. I used cannabis infused coconut oil instead of butter. Makes them magical ;) I also flatten them.
ReplyDeleteFlour with a High Gluten content will make them puff up. Most bread flours are not good for cookies. Gold Medal general purpose works well.
ReplyDeleteI 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
ReplyDeleteI 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.
ReplyDeleteWent 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!!!
ReplyDeleteHi it says to add both sugars to the butter. I only saw granulated sugar in the directions. Maybe something was left out?
ReplyDeleteWhat 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!!
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White chocolate chips are not in your list on your recipe
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Are you suppose to make pudding package or just dump pudding package into bowl
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