Fruity Pebble Marshmallow Cookies for a Sweet Treat

Name: Fruity Pebble Marshmallow Cookies
Prep time: 16 min
Cook time: 9 min
Total time: 30 min
Ingredients: 2 cups (284 g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 9 tablespoons (126 g) unsalted butter at room temperature; 1 cup (200 g) granulated sugar; 1/2 cup (100 g) brown sugar; 3/4 teaspoon (3 g) Diamond Crystal Kosher salt; for table salt, use about half as much by volume or the same weight; 1 large egg; 1 large egg yolk; 2 teaspoons vanilla; 1 1/2 cup (74 g) fruity pebbles cereal; 1 cup (50 g) mini marshmallows cut in half

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Super soft, chewy, and loaded with ooey-gooey marshmallows, these Fruity Pebble Marshmallow Cookies are an instant hit among adults and kids alike. The dough is prepared in seconds, and with no chilling required, you can have these delightful cookies ready to enjoy in no time!

For more fun, try our Fruity Pebbles Marshmallow Treats and Fruity Pebbles Ice Cream. These easy, delightful recipes are sure to bring smiles and a burst of flavor to any day!

The image showcases a delightful array of Fruity Pebbles cookies presented on a cooling rack and a plate, with the scene set on a light, textured surface. The cookies are generously studded with vibrant pieces of Fruity Pebbles cereal, giving them a playful and colorful appearance. A scattering of cereal and a few marshmallows are artfully placed around the plate, enhancing the visual appeal of the homemade treats.

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Driven by a love for the vibrant Fruity Pebbles and the simple pleasure of baking cookies from scratch, I crafted a recipe that mixes these elements. The Fruity Pebbles Marshmallow Cookies are a nod to the past, blending the cheerfulness of Saturday cartoons with the warmth of kitchen gatherings. This recipe is my homage to those cherished times, infusing a traditional cookie with a dash of whimsy.

What you’ll love about this recipe:

Easy to Make – With straightforward mixing and baking steps, these cookies can be whipped up in no time.
Deliciously Different – The unique flavor of Fruity Pebbles cereal gives these cookies a delightful twist compared to traditional chocolate chip or sugar cookies.
Nostalgia in every bite: This dessert offers a playful and distinct twist, featuring a cereal I adored in childhood (and still cherish), much like my Chocolate Chip Rice Krispie Treats!
No chilling required: Chilling the dough is NOT required in this easy cookie recipe so you can make them in 30 minutes or less!

Overhead view of fruity pebbles marshmallow cookies ingredients laying on a white background.

Ingredients needed

Crisp, colorful Fruity Pebbles and gooey marshmallows pair with classic cookie staples for a whimsical twist on the traditional cookie that’s as fun to make as it is to eat.

Fruity Pebbles Cereal: This is the star ingredient that gives the cookies their unique flavor and colorful appearance. The cereal adds a nice crunch and a burst of fruit flavors that appeal to kids and adults alike.
Marshmallows: Marshmallows add a gooey, sweet texture to the cookies. When baked, they melt slightly, creating pockets of soft, sticky sweetness that complement the crunchy cereal. If marshmallows are at the edges of your cookie dough scoops, they might melt unevenly. It’s best to push them into the center of the dough so they bake more nicely.
All-Purpose Flour: Be mindful of the protein content in your all-purpose flour; it shouldn’t be too high or too low. I prefer using Gold Medal all-purpose flour for baking cookies. With its 10.5 percent protein content, it strikes a nice balance, ensuring your baked treats come out tender.
Baking Powder/Baking Soda: These are leavening agents that help the cookies rise and become fluffy. They also contribute to the texture of the cookies, making them light and porous.
Butter: Butter adds richness and flavor. It also helps in the spread of the cookies as they bake, contributing to a tender crumb. I use unsalted butter in my recipes so I can control the salt content.
Sugar: Brown sugar adds moisture and a slight molasses flavor, while white sugar helps the cookies spread and adds sweetness.
Egg: Eggs bind the ingredients together and add moisture. They also help to create a smooth, uniform texture in the dough.
Egg Yolk: Using just one egg yolk in cookie dough can enhance the richness due to its fat content, which contributes to a more tender and chewy texture. It can also add to the color, giving a slight golden hue to the cookies.
Vanilla Extract: For the best taste, I recommend using pure vanilla extract because this recipe calls 2 teaspoons of vanilla. Yet, if you have a favorite artificial vanilla that you often use, it’ll will work fine.
Salt: I like to use Diamond Crystal kosher salt because it tends to taste less salty than table salt. This allows for more control over the flavor of the baked goods without risking them becoming too salty.

How to make Fruity Pebble marshmallow cookies

Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and baking soda until they are well combined.

The image shows a clear glass bowl containing all-purpose flour.

The image shows a clear glass mixing bowl filled with a dry mixture of flour, baking soda, baking powder, and salt. A whisk is in the bowl, indicating that these ingredients are being combined before adding to a wet mixture.

Cream the Butter: Using a stand mixer fitted with a paddle attachment beat the butter on medium speed until it’s creamy, about 1 minute.

The image displays a close-up view of a stainless steel mixing bowl from a stand mixer, with two large chunks of unsalted butter at the bottom. The butter appears soft, indicating it's at room temperature, which is ideal for creaming in baking. In the background, the mixer's attachment is seen hovering over the butter, ready to start the creaming process.

The image captures a close-up view inside a stainless steel mixer bowl, where unsalted butter has been partially creamed, showing a soft, whipped texture. The mixing paddle attachment is visible at the top, moving through the butter, which clings to the sides of the bowl indicating the beginning stages of creaming.

Cream butter and sugars: Add both the granulated and brown sugars along with the salt, and continue beating on medium speed for 2 minutes.

The image shows a mixing bowl where granulated sugar and brown sugar are being added to creamed butter. The white granulated sugar is piled high, with the golden brown sugar beneath it, creating a contrasting mound against the pale, whipped butter.

The image depicts a stainless steel mixing bowl where butter and a combination of brown and granulated sugars have been creamed together. The mixture appears uniformly blended, light in color, and fluffy in texture, with some clinging to the sides of the bowl, which indicates the ingredients are well mixed. The mixer's paddle attachment is in motion, suggesting the creaming process is ongoing.

Incorporate Egg, Yolk, and Vanilla: Scrape down the sides of the bowl to make sure everything is well mixed. Add the egg, egg yolk, and vanilla extract, mixing until smooth.

The image shows a close-up view of a mixing bowl where creamed butter and sugar mixture has been combined with eggs. Two whole eggs rest on top of the mixture, with the vibrant orange yolks standing out against the pale background of the dough. The process of adding wet ingredients to the creamed mixture is a crucial step in cookie-making, and the image captures this moment just before the eggs are mixed in.

The image shows a close-up view of a mixing bowl where butter and sugar have been creamed together, forming a light, fluffy, and pale yellow mixture. The mixing paddle attachment, in motion, is creating swirls in the mixture, indicating the process of creaming is well underway. The sides of the bowl have been scraped clean, ensuring even mixing.

Add Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients. Beat until just combined to avoid overmixing, which can lead to tough cookies. The dough will be rather thick.

The image shows a top-down view of a stainless steel mixing bowl where a mound of flour has been added on top of a previously creamed mixture of butter and sugar. The mixing paddle attachment is in the midst of combining these ingredients, evident from the flour starting to integrate with the mixture beneath. The creamy yellow of the butter and sugar blend contrasts with the white flour, indicating the initial stage of combining wet and dry ingredients in a baking process.

This image shows a close-up view of a bowl containing freshly mixed cookie dough. The dough appears soft and textured, indicative of being just combined to the right consistency for shaping into cookies. The mixing bowl is metallic, and part of a mixing spoon or spatula can be seen in the upper right corner, partially blurred, suggesting the action of mixing.

Fold in Fruity Pebbles and Marshmallows: Add the Fruity Pebbles and mini marshmallows to the batter, mixing them in on low speed. Use a rubber spatula to give the dough a final mix by hand, ensuring that the add-ins are evenly distributed throughout the dough.

The image shows a stainless steel mixing bowl where a cookie dough mixture containing creamed butter and sugar is being combined with vibrant Fruity Pebbles cereal and white mini marshmallows. The colorful cereal and marshmallows are scattered across the top of the dough, ready to be mixed in, adding a pop of color and texture to the batch.

The image shows a close-up of a cookie dough mixture in a stainless steel mixing bowl, where colorful Fruity Pebbles cereal and white mini marshmallows have been thoroughly mixed into the dough. The mixture is vibrant with the specks of cereal adding a rainbow of colors throughout the golden brown dough.

Shape and Bake: Form the dough into balls, using about 2 tablespoons (45g) for each cookie. Place 8 cookies on each prepared sheet pan, spacing them out to allow for spreading. Bake the pans one at a time to ensure even baking. Bake until the cookies are golden brown on top, slightly puffed, and begin to crinkle, about 7-9 minutes. Note: If marshmallows are at the edges of your cookie dough scoops, they might melt unevenly. It’s best to push them into the center of the dough so they bake nicely.

The image displays a baking sheet lined with parchment paper on which balls of cookie dough are arranged. The dough is dotted with colorful pieces of Fruity Pebbles cereal and white marshmallow bits, ready to be baked. The backdrop is clean and simple, focusing all attention on the vibrant dough portions.

The image shows freshly baked cookies cooling on a wire rack. These treats are packed with colorful Fruity Pebbles cereal pieces that add a vibrant contrast to the golden-brown hue of the cookies.

Cooling: Once out of the oven, let the cookies rest on the sheet pan for 5 minutes. This allows them to set slightly, making them easier to move without breaking. Afterward, transfer them to a wire rack to cool completely. Though they’re best enjoyed slightly warm, they can be stored in an airtight container at room temperature for up to three days.

Tips & Tricks

Room Temperature Ingredients: Start with butter and eggs at room temperature about 60°F (16°C) to ensure a smoother dough and more even baking.
Measure accurately: Using the right amount of ingredients is crucial for achieving the desired texture and consistency. I highly recommend a food digital scale for baking to ensure accuracy.
Space Them Out: Place dough balls at least 2 inches apart on the baking sheet. These cookies will spread, and spacing them out prevents them from baking into each other.
Make the cookies perfectly round. If you find your cookie has spread too thin, take a spoon and press the edges back towards the center of the cookie. This happens when the edges of the cookie have marshmallows.

Recipe Variations

Chocolate Drizzle: Once the cookies have cooled, drizzle them with melted chocolate. You can use dark, milk, or white chocolate, depending on your preference.
Citrus Zest: Add some lemon or orange zest to the cookie dough for a citrusy kick that contrasts nicely with the sweet cereal.
Vanilla Glaze: Top the cookies with a simple glaze made from powdered sugar, milk, and vanilla extract. This adds a sweet finish that’s visually appealing and tasty.
Ice Cream Sandwiches: Cool the cookies and sandwich a scoop of your favorite ice cream between two cookies for a fun and cold dessert treat.
Cookie Bars: Instead of individual cookies, press the dough into a baking dish, sprinkle with extra Fruity Pebbles, bake as a single slab, and then cut into bars.

Recipe Substitutions

Flour: If you need a gluten-free option, you can use a gluten-free all-purpose flour blend in place of regular all-purpose flour. Ensure it’s a 1:1 baking blend for the best results.
Marshmallows: Vegan marshmallows are available for those avoiding animal products.
Fruity Pebbles: If you can’t find Fruity Pebbles or prefer something different, consider using another colorful, sweet cereal or rice crispy cereal for a less fruity taste.
Salt: If you’re using table salt instead of kosher salt, reduce the amount by half since table salt has smaller, denser granules.

Freshly Baked Cookies:

Room temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, or if you prefer a chewier texture, store in an airtight container in the refrigerator for up to 1 week. Allow the cookies to come to room temperature before serving.
Freezer: To freeze baked cookies, ensure they’re completely cooled, then layer them with wax paper in an airtight container or resealable freezer bag. Label with the date and freeze for up to 3 months. Thaw at room temperature when ready to enjoy, optionally warming them up for a fresh-baked feel.

Unbaked Cookie Dough:

Refrigerator: Store the shaped cookie dough balls in an airtight container in the refrigerator overnight. Bake directly from chilled dough, adding a few extra minutes to the baking time if needed.
Freezer: Place the dough balls on a baking sheet and freeze until solid. Once they’re frozen, transfer them to a zip-top bag or an airtight container and keep them in the freezer. Before baking, allow the cookies to warm to room temperature as your oven heats up. If baking from frozen, they may require an additional minute in the oven.

FAQ’s

How would you adjust for cocoa pebbles?

Just replace the same amount of cocoa pebbles for the fruity pebbles.

Can the cookie dough balls be frozen and then baked at a later date?

Yes, you can freeze the cookie dough balls for baking later on. To do so, place the dough balls on a baking sheet and freeze until solid. Once they’re frozen, transfer them to a zip-top bag or an airtight container and keep them in the freezer. When you’re ready to bake, you can bake the cookies from frozen, just adding a minute or two to the original baking time. This is a great way to have fresh, homemade cookies on hand whenever you like!

Why aren’t my cookies spreading?

The reason might be too much flour—ensure you measure your flour correctly, preferably with a kitchen scale or by using the spoon-and-level method. Finally, make sure your baking soda and powder are fresh, as expired leaveners can cause poor spread.

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Fruity Pebble Marshmallow Cookies

Sarah Allison

Prep Time 16

Cook Time 9

Total Time 30

Serving Size

Equipment

Ingredients

2 cups (284 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
9 tablespoons (126 g) unsalted butter at room temperature
1 cup (200 g) granulated sugar
1/2 cup (100 g) brown sugar
3/4 teaspoon (3 g) Diamond Crystal Kosher salt; for table salt, use about half as much by volume or the same weight
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 1/2 cup (74 g) fruity pebbles cereal
1 cup (50 g) mini marshmallows cut in half

Instructions

Adjust an oven rack to the middle of the oven. Preheat the oven to 400°F (200°C)—line two sheet pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and baking soda.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute.
Add the granulated and brown sugars and salt and beat on medium speed for 2 minutes.
Scrape down the sides of the bowl with a spatula, add the egg, yolk, and vanilla, and mix until smooth.
Add the flour mixture and beat it on low speed until combined. Scrape down the sides of the bowl with a spatula.
Add fruity pebbles, mini marshmallows, and mix into the batter on low speed.
Use a rubber spatula to give the dough a final mix and make sure it is completely combined.
Form the dough into balls, about 2 tablespoons each (45 g), and place 8 cookies on each sheet pan.
Bake one pan at a time, bake the cookies until the tops are golden brown and the cookies are slightly puffed and starting to crinkle, 7-9 minutes. Remove the baking sheet from the oven.
Let the cookies rest on the sheet pan for at least 5 minutes, then transfer them to a wire rack to finish cooling.
Cookies are best slightly warm but can be stored in an airtight container at room temperature for up to three days.

Notes

You can shape the cookie dough and store it in the fridge overnight before baking; if it’s cold, it might take a minute to bake. Alternatively, form the dough into balls and freeze them for up to 2 weeks. Before baking, allow the cookies to warm to room temperature as your oven heats up. If baking from frozen, they may require an additional minute in the oven.
If marshmallows are at the edges of your cookie dough scoops, they might melt unevenly. It’s best to push them into the center of the dough so they bake nicely.
I strongly recommend using parchment paper or a silicone baking mat, as the melted marshmallows are gooey and can be sticky.