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! I’m going to have to recreate a couple of my other favorite Crumbl flavors like caramel popcorn cookies and cinnamon swirl cookies next! If you have been to Crumbl, I would love to know what your favorite Crumbl cookies are in the comments below!
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
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
Raspberry Chocolate Chunk Cookies
Soft Banana Pudding Cookies
Copycat Crumbl Cinnamon Swirl Cookies
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