These Fruity Pebble Marshmallow Cookies are a super soft and chewy, ooey-gooey cookies loaded with Fruity Pebbles and mini marshmallows.
When it comes to desserts, my level of tolerance is pretty high for cakes and cupcakes – meaning I can stop myself from eating too much.
When it comes to cookies, brownies and muffins, I am so so very weak.
Cookies are just so easy to make, and there is so many different variations to try, plus they’re great for gifting to friends near and far.
Even though I already have a Fruity Pebble Cookie on my blog, I knew it wouldn’t be the last.
After I made Cinnamon Toast Crunch Marshmallow Cookies, which are absolutely bonkers, there definitely needed to be a version with Fruity Pebbles.
These cookies feature pull-apart Ooey-Gooey marshmallows with a side of sticky fingers and a subtle pop of sweetness from the colorful cereal.
There’s a local bakery in Portland that makes “Cereal Killer Cookies” that are similar but more of an oatmeal-based cookie recipe.
I always have to stop and get one if I’m nearby.
My Fruity Pebble Marshmallow cookies use my base recipe for soft & chewy cookie dough, which then can be made into just about any flavored cookie simply by adding your favorite mix-ins.
The marshmallows transform an otherwise standard (but good) cookie recipe into a mouthwatering, can’t-even-stop-at-just-one cookie.
Helpful tips for making these cookies
This recipe is super easy to make and comes together in a matter of minutes.
However, it does require time in the refrigerator. You can’t skip this step, or you’ll end up with pancake cookies.
You’ll definitely want to pre-scoop your dough prior to popping these in the refrigerator because otherwise the dough becomes firm and difficult to work with after the fact.
If you need to prepare your dough in advance, you can! If left in the refrigerator longer than 2 hours, allow the dough to sit on the counter for 15 minutes prior to baking.
I strongly recommend using parchment paper or a silicone baking mat, as the melted marshmallows are gooey and can be sticky
If you find your cookie have spread too thin, take a spoon and press the edges back towards the center of the cookie.
If you don’t love Fruity Pebbles, swap them out for your favorite cereal and give it a try!
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Fruity Pebble Marshmallow Cookies Recipe
Ingredients
- 1 cup Unsalted Butter softened
- 2 cups Granulated Sugar
- 2 large Egg
- 1 teaspoon Pure Vanilla Extract
- 3 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cream Of Tartar
- 1 1/2 cups Fruity Pebbles Cereal
- 1 cup Miniature Marshmallows
Instructions
- Combine the butter and sugar and beat on medium speed until well creamed together.
- Next, add the eggs and vanilla extract, mixing together until the egg is well beaten.
- In a separate bowl, combine the flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until a stiff dough forms.
- Mix in Fruit Pebbles and marshmallows with a spatula or set the your mixer to a low speed so they do not get crushed.
- Use a large cookie scoop and scoop cookie dough onto a parchment paper lined baking sheet. Refrigerate the dough for a minimum of 45 minutes.
- Preheat the oven to 350° F. Place chilled dough about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake at 350°F for 11-13 minutes Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely. Keep stored in an airtight container.
Notes
- I strongly recommend using parchment paper or a silicone baking mat, as the melted marshmallows are gooey and can be sticky.
- Cookies should be pulled from the oven when they are slightly under baked for maximum softness.
- Dough requires at least 45 minutes in the refrigerator prior to baking. If longer than 2 hours, allow them to sit at room temperature for 15 minutes prior to baking.
- The dough can be made in advance and kept refrigerated or frozen. If frozen, thaw completely before baking, but note they still need to be chilled prior to baking.
- The Fruity Pebble Cereal will be chewy after baking, not crunchy.
- A large cookie scoop will yield about 24 large cookies. A medium cookie scoop will yield around 32-36 cookies.
- If you find your cookie have spread too thin, take a spoon and press the edges back towards the center of the cookie.