Frosted Fruity Pebbles Cookies are oversized gourmet cookies that will take you back to those early mornings before school at your kitchen table crunching on a big bowl of Fruity Pebbles and cold milk. Not only is this colorful cookie fun to look at, but the cream cheese & marshmallow frosting make this dessert a childhood dream!
- What You’ll Need
- How to Make Fruity Pebble Cookies
- How do I keep my cookies from getting hard?
- How do I keep my cookies from spreading so much?
- Can I freeze these cookies?
- How do I store my Fruity Pebble Cookies?
- Is there another frosting option?
- More Cookie Recipes
- Frosted Fruity Pebble Cookies Recipe
Lately, I have been on a major cookie kick. I blame Crumbl Cookies and their big, warm cookies. Normally that’s not a problem for me because I live in the California Bay Area and Crumbl started out in Utah, but recently a Crumbl location opened up not too far from me. It’s far enough that I don’t like to make the drive unless they happen to be serving up one of my favorite flavors that week, but it’s still dangerous enough.
I really enjoy making cookies fresh at home anyway. The process of creaming butter and sugar together then adding the other ingredients and my favorite mix-ins is just so relaxing and fun, not to mention less expensive since you can make a batch of cookies for the cost of 1 or 2 of the cookies at any of those gourmet cookie shops.
I absolutely love cookies! They’re are the perfect amount and combination of sweetness and texture. If you are a cookie fan too, some of our other favorites are Monster Cookies and Lemon Glazed Cookies .
I haven’t actually ever seen a Crumbl Fruity Pebbles Cookie, but when I first made these, I did them without the frosting. While they were good, they just felt like they were missing something and turned to Crumbl for inspiration. I had seen other fruity pebble cookies with marshmallows and some dipped in white chocolate, but then I put on my “what would Crumbl do?” thinking cap and decided they would probably add a layer of frosting.
I love frosted cookies and the very first batch I made where I added that element were an immediate sensation! The bit of chewy crunch from the cereal gives an amazing textural element to the cookie itself. And the creamy, tangy sweet frosting which is made with a little cream cheese and marshmallow fluff is on point and the perfect compliment to the cookie base!
What You’ll Need
- Butter: I always use salted butter in my baking. I know it’s risky business softening butter in the microwave, but I have found that if I heat it for 10 seconds, then flip the sticks over and heat another 4-5 seconds, it ends up perfectly soft without melting into a puddle.
- Sugar: You will use both granulated and brown sugar in this recipe, plus some powdered sugar if you go the frosting route.
- Eggs: These are for binding, chewiness, and flavor as the egg yolks add a little richness to the dough.
- Vanilla: Good vanilla extract makes any baked good taste better!
- Salt: Don’t be afraid to add salt! A good cookie NEEDS a little salt to balance out the sweetness.
- Baking Soda: Because, science. This ingredient gives a little lift to cookies. It is what helps them spread out just a bit while baking.
- Baking Powder: Again, science. This is also going to help the cookies rise a bit and stay soft. Remember, powder puffs, soda spreads when trying to remember how each affects your baking.
- Flour: Keep it simple with regular all-purpose flour. That’s all you need for these cookies!
- Fruity Pebbles Cereal: This is a childhood classic! You won’t use the entire box, so you can definitely sit down to enjoy a bowl of cereal with milk later.
- White Chocolate Chips: I just love white chocolate and thought they would work well in these cookies. You can omit if you feel like it, but I thought they were delicious.
How to Make Fruity Pebble Cookies
- Cream the butter and sugar together: Creaming butter and sugar together is an essential step for any baker. It just means letting them beat for a good 2-3 minutes until they lighten in color. It’s definitely easiest to do if you have a stand mixer with a paddle attachment, but can totally be done with a hand mixer as well.
- Add eggs and vanilla: Mix again, scraping the bottom and sides of the bowl so these get evenly incorporated into the cookie dough.
- Mix in the flour, baking powder, baking soda, and salt: In older recipes, you might see these referred to as the “dry ingredients” rather than listing them all out again. Be careful not to overdo it on this step. You only want to stir the ingredients until there are just streaks of flour left in the dough.
- Stir in the fun stuff! Very gently stir in the fruity pebbles and white chocolate chips so as not to completely crush the cereal.
- Get ready to bake! Use a large cookie scoop to scoop out mounds of dough and shape them into balls. I like to roll each ball of cookie dough in a bowl filled with even more fruity pebbles for some extra color and texture although you definitely skip this extra step if you wanted.
- Bake at 350 degrees: Then put the cookies on the prepared baking sheets, about six to a sheet, and bake for about 12 minutes.
- Make the frosting: While the cookies are baking and starting to cool, go ahead and make the frosting by beating butter until creamy, then adding marshmallow fluff and powdered sugar. Beat again until smooth.
- Add the frosting: I like to let the cookies cool just a bit and then pipe the frosting on in swirls starting in the center and working out toward the edges. Sprinkle a few additional Fruity Pebbles on top for decoration.
How do I keep my cookies from getting hard?
When you mix the dough after you add flour, gluten is formed. The more you mix, the more gluten you’ll have, which makes tough cookies. Just be careful not to over mix the dough after you add the flour. Only mix until just streaks of flour is left in the dough.
How do I keep my cookies from spreading so much?
Stay away from non-stick spray or butter as those create an overly greasy base for the cookies, which causes them to spread. I like to line my cookie sheet with parchment paper. A silicone baking mat works great too. You could also refrigerate your dough for 30 minutes to an hour to let the butter in the dough firm up a bit, although I don’t find that necessary with these cookies.
Can I freeze these cookies?
If you want to make these ahead and freeze them, the cookies freeze well without the frosting on top. Just freeze for up to 2-3 months in an airtight container, then thaw on the counter at room temperature before frosting and serving.
How do I store my Fruity Pebble Cookies?
Because these cookies have a cream cheese frosting on top, they should be stored in the fridge if they aren’t eaten within a few hours. An alternative is to only frost the cookies you plan to eat and just store the frosting in the fridge, keeping the unfrosted cookies in an airtight container on the counter until ready to frost and decorate.
Is there another frosting option?
Another option instead of frosting these cookies would be to dip half of each cookie into melted white chocolate for more of a candy finish.
More Cookie Recipes
- Andes Mint Cookies
- Strawberry Whoopie Pies
- Chocolate Chip Smore Cookies
- Lime Meltaway Shortbread Cookies
- Peanut Butter and Jelly Cookies
- Berger Cookies
- Best Fudgy Chewy Chocolate Brownie Cookies
- Easy Jam Thumbprint Cookies
- Funfetti White Chocolate Oatmeal Cookies
Cookies
Raspberry Chocolate Chunk Cookies
Cookies
Soft Banana Pudding Cookies
Cookies
Copycat Crumbl Cinnamon Swirl Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Frosted Fruity Pebble Cookies
Ingredients123
Cookie
- ▢ 1 1/2 cups salted butter softened
- ▢ 1 cup granulated sugar (200g)
- ▢ 1 cup packed brown sugar (200g)
- ▢ 2 large eggs
- ▢ 1 Tablespoons vanilla extract
- ▢ 3 3/4 cups all-purpose flour (529g)
- ▢ 2 teaspoons baking soda
- ▢ 1 teaspoon baking powder
- ▢ 1 teaspoon salt
- ▢ 4 cups fruity pebbles cereal divided
- ▢ 1 cup white chocolate chips
Frosting (optional)
- ▢ 16 ounces cream cheese at room temperature
- ▢ 7 ounces marshmallow cream
- ▢ 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugars for 2-3 minutes until creamy and light. Add the eggs and vanilla and beat again, scraping the bottom and sides of the bowl. 1 ½ cups salted butter, 1 cup granulated sugar, 1 cup packed brown sugar, 2 large eggs, 1 Tablespoons vanilla extract
- Add the flour, baking soda, baking powder, and salt. Mix just until combined. Stir in 2 cups of the fruity pebbles and the white chocolate chips. 3 ¾ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 4 cups fruity pebbles cereal, 1 cup white chocolate chips
- Use a large cookie scoop to scoop out approximately ½ cup mounds of dough and shape them into balls. Roll each ball of cookie dough in a shallow bowl filled with the remaining fruity pebbles.
- Arrange the cookies on the prepared baking sheets, six to a sheet. Press them down to flatten to about 1-inch thick.
- Bake for 11-13 minutes until set around the edges. Let cool on the pan for 5 minutes before transferring to a wire rack.
- Meanwhile, make the frosting by beating the cream cheese until smooth. 16 ounces cream cheese
- Add the powdered sugar and marshmallow cream, then beat until creamy and smooth. Transfer to a piping bag fitted with a medium round tip or a large ziploc bag. Use scissors to snip off one corner for piping, if using the ziploc bag. 2 cups powdered sugar, 7 ounces marshmallow cream
- Once the cookies have cooled somewhat but are still warm, pipe the frosting on in swirls starting in the center and working out toward the edges. Sprinkle a few additional Fruity Pebbles on top for decoration.
Notes
- Freezing: If you want to make these ahead and freeze them, the cookies freeze well without the frosting on top. Just freeze for up to 2-3 months in an airtight container, then thaw on the counter at room temperature before frosting and serving.
- Storage: Because these cookies have a cream cheese frosting on top, they should be stored in the fridge if they aren’t eaten within a few hours. An alternative is to only frost the cookies you plan to eat and just store the frosting in the fridge, keeping the unfrosted cookies in an airtight container on the counter until ready to frost and decorate.
- Dipping in white chocolate: Another option instead of frosting these cookies would be to dip half of each cookie into melted white chocolate for more of a candy finish.
Nutrition
Thumbprint Cookies are a buttery shortbread bite-size delight filled with your favorite jewel-colored jams, then drizzled with a simple vanilla glaze. They make a fun and tasty addition to any holiday cookie plate!
If you are looking to round out your Christmas cookie plates, be sure not to miss my Chocolate Crinkle Cookies , Soft & Chewy Molasses Cookies , and Perfect Peanut Butter Blossoms .
I adore shortbread cookies and look forward to making cranberry shortbread bars and toffee pecan shortbread cookies every year.
It’s the perfect canvas for showcasing other flavors in a crumbly, buttery cookie that practically melts in your mouth.
And it’s not as sweet as most cookies, which is why it goes so well with the fruity jam baked in the center of each little one- or maybe two-bite cookie.
These thumbprint cookies are no exception and one of my favorite traditional Christmas cookies. The easy shortbread dough comes together quickly and little helpers love rolling the dough into balls, then making the thumbprint to hold a dollop of jam.
And speaking of jam, you can use any jam flavor you like! I grabbed raspberry, blueberry, and apricot jam from my fridge for these thumbprint cookies and all were absolutely delicious.
But I just bought a jar of cloudberry jam from Ikea and will try that when I make these again closer to Christmas! And strawberry, boysenberry, and peach jam are also yummy choices.
The glaze is optional and thumbprint cookies are good with and without the glaze, but I love the way it dresses up these cookies and makes them just a bit more special.
How to Make Thumbprint Cookies
- Mix the butter and sugar together until light and fluffy in a stand mixer.
- Add egg yolk and vanilla, beating until combined and scraping down the sides and bottom of the bowl as needed.
- Add flour, cornstarch, and salt. At first it might seem like the dough isn’t going to come together because there isn’t much liquid for binding, but if you keep mixing it will form a nice dough that is perfect for shaping into balls.
- Scoop out small amounts of dough and roll into 1 tablespoon size balls, then place on a parchment-lined baking sheet.
- Use your thumb or the back of a ½ teaspoon measuring spoon to make an indentation in the center of each cookie. Some people get hung up on thumbprint cookies with no cracks, but I find that’s pretty hard to avoid. You can press the dough back together a bit before filling with jam and baking, but I actually think it adds charm and a homemade quality to the cookies that I like.
- Fill with about ½ teaspoon of jam. If the jam is thick, you may need to warm it just a bit in the microwave until you can stir in, but you don’t want to get it too hot.
- Bake until barely browned around the bottom edges of the cookies, but definitely don’t overbake. 9-11 minutes in a 375°F oven is perfect for me.
Do I need to chill the dough?
I have found that this dough is easy to work with right after mixing without chilling it in the fridge first.
You should be able to roll the balls of dough between the palms of your hands without any difficulty, even with unchilled dough. Because the cookies are small and have little liquid in them, they don’t spread much while baking, so chilling is unnecessary.
How to Store Thumbprint Cookies
Jam thumbprint cookies can be stored in an airtight container on the counter at room temperature or in the refrigerator for up to 1 week.
For longer storage, you can freeze the cookies for up to 3 months. Just let them thaw on the counter for 30-60 minutes before eating.
More Christmas Cookies You’ll Love
- Mexican Wedding Cookies [aka Russian Tea Cakes]
- Homemade Iced Oatmeal Cookies
- The Best Snickerdoodle Cookies Recipe
- Oatmeal Rolled Sugar Cookies
- Best Cut-Out Sugar Cookies
- Toffee Pecan Shortbread Cookies
- Peppermint Macarons
- Chocolate-Dipped Almond Biscotti
- Greek Baklava Recipe
- Double Chocolate Nutella Sandwich Cookies
- Soft & Chewy Gingerbread Men Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Jam Thumbprint Cookies
Ingredients123
Cookies
- ▢ 1 cup salted butter softened
- ▢ 2/3 cup granulated sugar
- ▢ 1 large egg yolk
- ▢ 2 teaspoons vanilla
- ▢ 2 1/4 cup all-purpose flour
- ▢ 2 teaspoons cornstarch
- ▢ 1/2 teaspoon salt
- ▢ 1/2 cup jam or preserves raspberry and apricot are our favorites but you can use any you like
Glaze
- ▢ 1 cup powdered sugar
- ▢ 1-2 Tablespoons heavy cream or milk
- ▢ 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl of a stand mixer, combine the butter and sugar and mix on medium-high speed using the paddle attachment for 2-3 minutes until light and fluffy. 1 cup salted butter, 2/3 cup granulated sugar
- Mix in the egg yolk and vanilla, scraping down the sides and bottom of the bowl as needed. 1 large egg yolk, 2 teaspoons vanilla
- Add the flour, cornstarch, and salt and mix again until everything comes together in a nice dough. It may seem crumbly at first, but just scrape the bottom and sides of the bowl and keep mixing until the dough comes together. 2 ¼ cup all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon salt
- Shape the dough into 1-tablespoon size balls and arrange 2 inches apart on the prepared baking sheet. Gently press in the center of each cookie with your thumb or the back of a ½ teaspoon measuring spoon to create and indentation. Fill with your favorite jam, warming the jam first for about 10 seconds so it is stirrable. ½ cup jam or preserves
- Bake for 9-11 minutes until set and just barely starting to turn golden around the bottom edges. Remove from the oven and cool for 10 minutes.
- While the cookies cool, prepare the glaze by whisking together the powdered sugar, cream or milk, and vanilla in a medium bowl. Transfer to a ziplock bag and snip off one corner. Drizzle the glaze over cookies, then let set for 1-2 hours until the glaze has set up. 1 cup powdered sugar, 1-2 Tablespoons heavy cream or milk, 1 teaspoon vanilla extract
Notes
- These cookies can be stored in an airtight container at room temperature or in the fridge for up to 1 week, or frozen for up to 3 months.
Nutrition
Frosted Fruity Pebble Cookies
Ingredients
Cookie
- 1 1/2 cups salted butter softened
- 1 cup granulated sugar (200g)
- 1 cup packed brown sugar (200g)
- 2 large eggs
- 1 Tablespoons vanilla extract
- 3 3/4 cups all-purpose flour (529g)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 cups fruity pebbles cereal divided
- 1 cup white chocolate chips
Frosting (optional)
- 16 ounces cream cheese at room temperature
- 7 ounces marshmallow cream
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugars for 2-3 minutes until creamy and light. Add the eggs and vanilla and beat again, scraping the bottom and sides of the bowl. 1 1/2 cups salted butter, 1 cup granulated sugar, 1 cup packed brown sugar, 2 large eggs, 1 Tablespoons vanilla extract
- Add the flour, baking soda, baking powder, and salt. Mix just until combined. Stir in 2 cups of the fruity pebbles and the white chocolate chips. 3 3/4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 4 cups fruity pebbles cereal, 1 cup white chocolate chips
- Use a large cookie scoop to scoop out approximately 1/2 cup mounds of dough and shape them into balls. Roll each ball of cookie dough in a shallow bowl filled with the remaining fruity pebbles.
- Arrange the cookies on the prepared baking sheets, six to a sheet. Press them down to flatten to about 1-inch thick.
- Bake for 11-13 minutes until set around the edges. Let cool on the pan for 5 minutes before transferring to a wire rack.
- Meanwhile, make the frosting by beating the cream cheese until smooth. 16 ounces cream cheese
- Add the powdered sugar and marshmallow cream, then beat until creamy and smooth. Transfer to a piping bag fitted with a medium round tip or a large ziploc bag. Use scissors to snip off one corner for piping, if using the ziploc bag. 2 cups powdered sugar, 7 ounces marshmallow cream
- Once the cookies have cooled somewhat but are still warm, pipe the frosting on in swirls starting in the center and working out toward the edges. Sprinkle a few additional Fruity Pebbles on top for decoration.
Notes
- Freezing: If you want to make these ahead and freeze them, the cookies freeze well without the frosting on top. Just freeze for up to 2-3 months in an airtight container, then thaw on the counter at room temperature before frosting and serving.
- Storage: Because these cookies have a cream cheese frosting on top, they should be stored in the fridge if they aren’t eaten within a few hours. An alternative is to only frost the cookies you plan to eat and just store the frosting in the fridge, keeping the unfrosted cookies in an airtight container on the counter until ready to frost and decorate.
- Dipping in white chocolate: Another option instead of frosting these cookies would be to dip half of each cookie into melted white chocolate for more of a candy finish.
Nutrition
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