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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.

Fruity Pebble Marshmallow Cookies

Sarah Allison
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!
5 from 1 vote
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Prep Time 16 minutes
Cook Time 9 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 28

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

 
  1. 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.
  2. 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. 
  3. I strongly recommend using parchment paper or a silicone baking mat, as the melted marshmallows are gooey and can be sticky.
 
 
 
 
 

Nutrition

Calories: 148kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 133mgPotassium: 24mgFiber: 0.3gSugar: 15gVitamin A: 215IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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