Fruity Pebble Chocolate Chip Cookies
Equipment
- 2 Baking sheet
- 1 stand mixer or hand mixer
- 3 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cookie scoop 1.5-tablespoon
- 1 Cooling rack
- 4 parchment paper sheet
Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 1/4 cup Fruity Pebbles cereal divided
- 1 cup semi-sweet chocolate chips
- 2 tablespoon whole milk optional, as needed
Instructions
- Line the baking sheets with parchment paper and set aside.
- In a bowl whisk together the flour, baking soda, baking powder, and salt.
- In the mixer beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add the egg, egg yolk, and vanilla to the butter mixture and beat until smooth, scraping the bowl as needed.
- Mix the dry ingredients into the wet on low speed just until a soft dough forms.
- Fold in 1 cup Fruity Pebbles and the chocolate chips with a spatula until evenly distributed.
- If the dough seems dry, add milk 1 tablespoon at a time and fold just until cohesive.
- Cover and chill the dough for 30 minutes to firm slightly.
- Preheat the oven to 350°F (175°C) while the dough chills.
- Scoop 1.5-tablespoon mounds of dough, roll lightly, and place 2 inches apart on prepared sheets.
- Gently press the tops with remaining 1/4 cup Fruity Pebbles to coat and slightly flatten.
- Bake one sheet at a time for 10 to 12 minutes until edges are set and lightly golden and centers look slightly soft.
- Cool on the sheet for 5 minutes, then transfer cookies to a cooling rack to finish cooling.
Notes
For chewier cookies, slightly underbake and let carryover heat finish the centers on the sheet; for crisper edges, bake an extra 1 to 2 minutes. Weighing flour (270 g) helps prevent dry dough; if you overpack cups, the cookies won’t spread well. Room-temperature butter and eggs emulsify better for a smoother dough. You can swap semi-sweet chips for white chocolate to highlight the cereal’s fruitiness or add 1/2 cup chopped white chocolate plus 1 teaspoon citrus zest for a brighter flavor. Store airtight at room temperature up to 4 days or freeze baked cookies up to 2 months; freeze dough balls and bake from frozen, adding 1 to 2 minutes.
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