Fruity Pebble Marshmallow Cookies for a Sweet Treat
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!
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:
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.
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.
Cream butter and sugars: Add both the granulated and brown sugars along with the salt, and continue beating on medium speed for 2 minutes.
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.
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.
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.
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.
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.
Fruity Pebble Marshmallow Cookie Storage Tips
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
Just replace the same amount of cocoa pebbles for the fruity pebbles.
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!
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
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.
