Meatless Monday Challenge

Crispy Fruity Pebbles Cookies with White Chocolate Chips

on May 9, 2024
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These Fruity Pebbles Cookies with white chocolate chips use the colorful cereal both inside the dough and as a crispy outer later to infuse fun flavor into each nostalgic bite.
Fruity Pebbles cookies, with a bite taken out of the cookie front and center.

If you’re looking for a super-fun, perfectly sweet, not-your-average colorful treat, look no further than these White Chocolate Chip Fruity Pebbles Cookies.

This cereal-based cookie is a total celebration of Fruity Pebbles cereal, using it both in the dough and as a crispy outer coating. The cereal is ground down into a fine dust to replace half of the flour, so the nostalgic taste is present in every single bite.

And keeping some pieces whole on the outside maintains that iconic crunch! Plus, the addition of white chocolate chips is reminiscent of milk, bringing the cereal cookie experience full circle.

Colorful Fruity Pebbles cookies on a blue background surrounded by extra cereal bits.

As an environmental scientist, I am always trying to find ways to combat food waste! Cereal is one of those pantry items I buy on sale, thinking they’ll be a great solution to busy mornings, but then completely forget about the box in the back of the cupboard.

So, integrating almost-expired or even just-expired cereal into these delicious cookies is a great way to use up that forgotten about cereal!

Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing, reheating, and consuming leftovers.

White Chocolate Chip Fruity Pebbles Cookies Ingredients

Here’s everything you need:

  • Fruity Pebbles cereal.
  • Unsalted butter. Salted butter works, too. Just omit the added salt.
  • Granulated sugar.
  • Egg.
  • Vanilla extract.
  • All-purpose flour.
  • Baking powder.
  • Salt.
  • White chocolate chips.
overhead view of all ingredients needed for Fruity Pebbles cookies - baking powder, sugar, vanilla extract, egg, butter, Fruity Pebbles, salt, white chocolate chips, flour

Fruity Pebbles Cookies Tips and Tricks

How to Prep Fruity Pebbles to Make Cookies

Funny story about this homemade cookie recipe! The original recipe was a shortbread cookie filled with about a cup of Fruity Pebbles. I got a comment on the recipe that the cookies were bland, and I truly take all of my reader’s feedback to heart.

I immediately knew I wanted to re-work the recipe, and vowed to create a fun cookie full of Fruity Pebbles flavor that could never again be described as bland!

Through testing this recipe again and again, I found that in order to truly get tons of that cereal flavor, you need to integrate the Fruity Pebbles into the actual cookie dough recipe.

The solution? Substitute half of the flour in the dough with ground up Fruity Pebbles! You’ll need ¾ cup of the cereal dust, which you can likely get from about 1 ½ cups of the cereal.

Add 1 ½ cups to a high-powered blender or food processor and blend on high until it breaks down into a fine dust.  Measure the cereal dust and make sure you have exactly ¾ cup. If you need to grind up more, please do!

Whatever cereal is left, add to a shallow bowl to roll the cookie dough in later.

Prepping Fruity Pebbles cereal to make cookies out of.
Grind up Fruity Pebbles into a fine dust until you are left with ¾ cup of cereal dust. Add the remaining cereal to a shallow bowl.

How to Make Cookie Dough with Cereal

This dough comes together easily, but in order to integrate everything well, there’s a particular order in which you have to add things to your mixing bowl.

Start with the softened butter and sugar and cream it together. If you forgot to take your butter out of the fridge ahead of time or don’t have time to wait, check out this article on how to soften butter quickly.

Creaming the butter and sugar together will both help to dissolve the sugar in the butter so that your dough is not grainy, and also will help to aerate the cookie dough. This may take up to 5 minutes to fully accomplish with your hand mixer.

Next, add the vanilla extract and egg and mix with the hand mixer until just combined.

Then, add the flour, cereal dust, baking powder, and salt. Lastly, fold in the white chocolate chips with a spatula. I like to leave a handful out to add to the top once the cookies are formed.

Adding granulated sugar to a mixing bowl with softened butter to cream together and reduce any graininess in cookie dough.
Cream the butter and sugar together first.
Adding vanilla extract to cookie dough after creaming the butter and sugar together.
Add the vanilla extract and egg next.
Adding ground up Fruity Pebbles cereal to form a colorful cookie dough.
Then, add your cereal dust, flour, baking powder, and salt.
Adding white chocolate chips to Fruity Pebbles cookie dough.
Lastly, fold in your white chocolate chips.

Roll the Cookie Dough in More Fruity Pebbles

At this point, you should have a sticky and colorful cookie dough. Shape your dough into 8 or 9 large cookies. I find the easiest way to do so is to use a large cookie scoop.

Drop the shaped cookie dough, one at a time, into the extra Fruity Pebbles and press the dough into the cereal to create a crunchy, colorful outer layer.

Close up of cookie dough with ground up Fruity Pebbles cereal and white chocolate chips.
You’ll be left with a thick and slightly sticky dough.
Rolling cookie dough in Fruity Pebbles for a crispy and colorful cookie.
Form your dough into a ball and roll it in fresh Fruity Pebbles.

Bake Your Rainbow Cookies

Line your cereal-coated cookies up on a prepped baking sheet, leaving at least 2 inches of space between each cookie to allow for some spreading. Push a few of those leftover white chocolate chips into each cookie (optional).

Bake on the top rack of the oven pre-heated to 350°F for 14-16 minutes until cooked through. With the way the cookies spread, you’ll be able to easily see if the dough is still raw in the center.

Once they’re out of the oven, you can leave them as is, perfectly imperfect. Or you can use a round cookie cutter to reshape the cookies to make them more perfectly circular. Round out the sides by scooting the cookie cutter around the cookies while they’re still hot.

Make sure to use a cookie cutter that is a bit larger than the cookies.

Then, allow the homemade cookies to cool completely before you enjoy!

Lining cookie dough coated in Fruity Pebbles on a baking sheet.
Line the cookies up on a prepped baking sheet leaving at least 2 inches of space between each cookie.
Using a cookie cutter to re-shape cookies fresh out of the oven before they cool.
Bake your cookies and use a cookie cutter to re-shape them when they come out of the oven and are still hot.

How to Properly Store Cereal Cookies

These Fruity Pebbles cereal cookies will last for 5-7 days at room temperature. They’ll last up to three weeks in the fridge when covered or stored in an airtight container.

Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier. This is the perfect use for the end piece!

You can also freeze the cookies once they’re baked for up to a year, but I highly recommend just freezing the unbaked dough instead. More on that below.

Holding up a white chocolate chip Fruity Pebbles cookie to the camera to show the inside.

How to Freeze Cookie Dough for Later

If you want freshly baked cookies at the drop of the hat, you can freeze some or even all of your cookie dough! In the freezer, the unbaked dough will last for up to a year.

Shape the cereal-based dough into your cookies, roll them in the Fruity Pebbles, and store them in a freezer safe storage bag (consider reusable storage bags for a more sustainable option!). Then, bake them on a lined baking sheet directly from the freezer.

You’ll likely need an extra minute or two of baking time when they’re straight out of the freezer—just keep your eye on them!

Want to sharpen your kitchen skills?

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Why this is the BEST Fruity Pebbles Cookies Recipe

  • The cereal is used in two ways! Both integrated into the dough and rolled around the outside.
  • The texture! The crispy outer crunch from the outer layer of fresh cereal adds such an experience to each and every bite.
  • They’re so fun! Not only is the taste so nostalgic, but the colors are just plain fun.

If you’re loving these Fruity Pebbles cookies and want more cereal-inspired recipes, check out this Cinnamon Toast Crunch Cheesecake and this Captain Crunch French Toast.

Fruity Pebbles cookies, with a bite taken out of the cookie front and center.

Crispy Fruity Pebbles Cookies with White Chocolate Chips

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Marley Goldin
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These Fruity Pebbles Cookies with white chocolate chips use the colorful cereal both inside the dough and as a crispy outer later to infuse fun flavor into each nostalgic bite.
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 8 cookies


  • 3 cups Fruity Pebbles (you will need ¾ cup of ground up cereal for the dough, the rest will coat the outside of the cookie)
  • ½ cup softened unsalted butter
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup white chocolate chips
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  • Preheat the oven to 350°F and line a baking sheet with parchment paper or a reusable baking mat.
  • Use a food processor or high-powered blender to grind up 1½ cups of the cereal into a fine dust. You will need ¾ cup of the ground cereal (make sure you measure after it's ground up—use as much cereal as you need to get ¾ cup of cereal dust!). Add the remaining cereal to a shallow bowl and set all of the cereal aside.
  • To a large mixing bowl, add the softened butter and sugar and use a hand mixer on high to cream together until smooth (this usually takes anywhere from 2-5 minutes).
  • Add the vanilla extract and egg and mix again to combine.
  • Then, add the cereal dust, flour, baking powder, and salt and mix again until smooth.
  • Use a spatula to fold in the white chocolate chips. Optional: keep a handful of white chocolate chips to the side to push into the top of the cookie dough before baking.
  • Use a large cookie scoop or 2 heaping tablespoons of dough to form your cookies. One at a time, drop the cookie dough balls into the shallow bowl with the leftover Fruity Pebbles and gently press the cereal into the dough to create a crispy outer cereal coating.
  • Add the cereal-coated cookie dough to the prepped baking sheets. Leave at least an inch of space in between each cookie for minor spreading. Optional: push the extra white chocolate chips into the top of the cookie dough.
  • Bake for 14-16 minutes on the top rack. Allow them to cool and enjoy!

Pro Tips

  • Make sure you measure the cereal dust after it’s ground up. Usually, you will get ¾ cup ground-up cereal from 1 ½ cup of whole cereal, but the amount tends to vary slightly.
  • Cookie monsters are always happy at my house with this delicious selection of my best cookie recipes to choose from! Nom nom nom!
  • Love cereal? I’m sure you’ll love this collection of my best recipes using cereal!

Share This Recipe

Course Dessert
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Cereal, Cookies, Fruity Pebbles, Recipes Using Cereal
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