I almost didn’t post this cookie. They came out of the oven looking thin and frisbee-like, which was the opposite of what I was going for, and I nearly chalked it up as a fail. Then I ate one. It was magical. It did not matter one bit that they were flatter than expected. What they lacked in height, they made up for with wonderful texture and flavor.
These cookies are seriously bursting with Fruity Pebble goodness. The fruity cereal even keeps its crispy texture! Also, since they have cereal in them, if you dunk them in milk, it counts as breakfast. Maybe. I’m not a nutritionist, but it seems logical to me.
This recipe is adapted from one of my favorite cookies on the planet, the confetti cookie from Momofuku Milkbar. If you haven’t already tried them, you should. They. Are. Amazing.
Fruity Pebble Cookies
- 1 cup butter (softened)
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 1/4 cup milk powder
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 1/4 tsp salt
- 1 1/2 cups Fruity Pebbles
- Step 1 In a small bowl, combine flour, milk powder, cream of tartar, baking soda, and salt. Set aside.
- Step 2 In bowl of stand mixer with the paddle attachment, mix the butter and sugar on medium speed until fluffy.
- Step 3 Add the eggs and vanilla to the butter mixture. Mix on medium speed until well combined.
- Step 4 Turn the mixer to low and add the flour mixture.
- Step 5 Stir in the Fruity Pebbles by hand.
- Step 6 Using a large cookie scoop (mine is 3 Tbsp) portion out all the dough. (I scoop it all onto a wax paper lined baking sheet)
- Step 7 Refrigerate for at least an hour, or overnight.
- Step 8 When you’re ready to bake, preheat the oven to 350 degrees.
- Step 9 Line cookie sheets with parchment and place the cookies 4 inches apart.
- Step 10 Bake for about 15 minutes.