The Memory Behind This Treat

The very first batch of these Fruity Pebble Vanilla Marshmallows Cookies happened on a day when I desperately needed color. It was a gray afternoon, I was out of chocolate chips, and my daughter dragged a half-open box of Fruity PEBBLES™ onto the counter with the kind of seriousness only a 6-year-old can bring. I remembered how my mom used to turn “nothing in the pantry” moments into magic, so I reached for the cereal, a bag of vanilla marshmallows, and my trusty tub of butter on the counter. The kitchen filled with that sweet, toasty scent as the butter and sugar whipped together, and she stood on her little step stool, carefully pressing cereal into each dough ball like tiny, crunchy confetti. We watched through the oven door as the marshmallows puffed and burst through the tops, and I knew we’d stumbled onto something special.

Since then, these Fruity Pebble Vanilla Marshmallows Cookies have become our “instant celebration” cookie. I’ve baked them for last-minute school parties, Sunday movie nights, and even slipped a few next to a classic batch of chocolate chip cookies, just to see which tray emptied first. (Spoiler: the colorful ones go shockingly fast.) I love that there’s no chilling, no complicated techniques—just simple steps, a little nostalgia, and a lot of color. The crackly tops with marshmallows peeking through always remind me of that first rainy afternoon and the way baking can turn a non-event into a core memory. Every time I roll the dough in cereal, I think of tiny hands doing the same thing and how cookies like this quietly become part of a family’s story.

How To Make It (Mix & Ingredients)

To make these Fruity Pebble Vanilla Marshmallows Cookies, you’ll start with a classic, soft cookie base and then dress it up with color and gooey centers. In a large bowl, cream together room-temperature unsalted butter and granulated sugar until the mixture looks pale and fluffy—about 2–3 minutes with a hand mixer. Add your egg and vanilla bean paste, and mix just until smooth; it should look creamy, not curdled. In a separate bowl, whisk together the flour, baking soda, and salt so the leavening is evenly dispersed (you don’t want surprise pockets of baking soda). Gently add the dry ingredients to the wet ingredients in 2–3 additions, mixing on low so you don’t overwork the dough. When you fold in the first cup of Fruity PEBBLES™, use a spatula and a light hand so the cereal stays crisp and the colors don’t all smear into the dough.

PIN IT

Instructions Process of Fruity Pebble Vanilla Marshmallows Cookies

Once your dough is mixed, it should feel soft but not sticky—like play dough that holds its shape when you scoop it. Use a medium cookie scoop (about 3–4 tablespoons) and flatten each portion in your palm slightly, creating a little “nest” for the vanilla marshmallows. Place one large marshmallow in the center, then wrap the dough around it, pinching the seams so there are no gaps (this keeps the marshmallow from leaking too much onto the pan). Roll each ball gently in the remaining Fruity PEBBLES™ to create that colorful, crunchy coat. Bake on a parchment-lined sheet at 350°F until the edges are set, the tops are just starting to crack, and you see those vanilla marshmallows barely peeking out, about 8–11 minutes. Let the cookies cool on the pan for a few minutes so the molten marshmallow can settle back into the cookie instead of sticking to your spatula.

Make-Ahead & Storage

These Fruity Pebble Vanilla Marshmallows Cookies are at their absolute best the day they’re baked—those gooey centers and crisp, colorful edges are hard to beat fresh from the oven. That said, you can absolutely make them ahead for parties or busy weeks. Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. I like to layer them between pieces of parchment so the Fruity PEBBLES™ don’t stick to each other or lose too much crunch. If your kitchen runs warm or humid, pop the container in the fridge and bring the cookies back to room temperature before serving, so the butter softens and the vanilla marshmallows stay pleasant and chewy.

For longer storage, the cookie dough actually freezes better than the baked Fruity Pebble Vanilla Marshmallows Cookies. Assemble the dough balls with the marshmallows tucked inside, then skip rolling them in cereal. Freeze on a parchment-lined baking sheet until firm, and transfer to a zip-top freezer bag for up to 2 months. When you’re ready to bake, let the dough sit at room temperature for 10–15 minutes, roll in Fruity PEBBLES™, and bake straight from frozen, adding 1–2 extra minutes if needed. If you’d like a full treat box, these cookies keep good company with soft sugar cookies or chocolate chip marshmallow bars, and they all hold up well to being made a day in advance.

Best Ingredients & Party Variations

To get the happiest, chewiest Fruity Pebble Vanilla Marshmallows Cookies, start with fresh cereal. Fruity PEBBLES™ go stale faster than you’d think, and limp cereal won’t give you that crunchy, colorful rim. I like to open a new box or at least taste a pinch before baking; it should be crisp and bright-tasting, not waxy. Use room-temperature butter and egg so your dough blends smoothly and wraps easily around the marshmallows. Vanilla bean paste adds those pretty specks and deep flavor, but you can swap in a good-quality vanilla extract if that’s what you have. For the marshmallows, standard large vanilla ones melt into gooey pockets; avoid mini marshmallows here—they tend to disappear or leak out too fast.

These cookies were made for parties, and you can easily dress them up for any celebration. For a birthday platter, roll half the dough balls in Fruity PEBBLES™ and the other half in a mix of cereal and rainbow sprinkles so your tray looks extra confetti-like. For a kids’ cookie bar, bake smaller cookies (about 1½ tablespoons of dough, using half a marshmallow inside) and serve them with little bowls of extra cereal, melted white chocolate, and mini chocolate chips for dipping and topping. You can also do a “build-your-own” tray with Fruity Pebble Vanilla Marshmallows Cookies alongside chocolate chip, sugar cookies, and something richer like brownie cookies so everyone finds a favorite. For a brunch or baby shower, bake them slightly smaller, underbake by about 1 minute for a softer center, and pile them on a tiered stand next to something citrusy, like lemon bars or orange shortbread, to balance the sweetness.

PIN IT

Serving of Fruity Pebble Vanilla Marshmallows Cookies

Conclusion

If you’re anything like me, you’re already mentally checking your pantry to see if you’ve got cereal, vanilla, and marshmallows on standby. There’s just something undeniably happy about baking a batch of colorful cookies, and these Fruity Pebble Vanilla Marshmallows Cookies feel like a little celebration every time they come out of the oven. They’re playful, gooey, and just the right mix of nostalgic and new.

I love that a simple recipe like this can turn an ordinary afternoon into a memory. Kids can help scoop and roll, friends can hover around the oven, and suddenly you’ve got everyone gathered in the kitchen, “taste-testing” the warm ones straight from the pan. These are the kind of treats that show up at sleepovers, movie nights, and last‑minute coffee dates—and somehow make all of them feel a bit more special.

I hope you print this one, save it, splatter it with butter spots, and make it yours. When you do, let me know how they turned out and who you shared them with.

For more delicious recipes like this, follow us on social media!

Recipe

Fruity Pebble Vanilla Marshmallows Cookies

Colorful chewy cookies filled with gooey vanilla marshmallows and rolled in Fruity Pebbles cereal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Calories 130 kcal

Ingredients

  

Ingredients

• 10 tablespoons unsalted butter room temperature
• 1/2 cup granulated sugar
• 1 large egg room temperature
• 1 teaspoon vanilla bean paste
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups Fruity PEBBLES cereal divided
• 8 large vanilla marshmallows

Instructions

 

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a large bowl, cream the butter and granulated sugar together with a hand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
• Add the egg and vanilla bean paste to the creamed mixture and mix until smooth and well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt until evenly blended.
• Add the dry ingredients to the wet ingredients in 2 to 3 additions, mixing on low speed just until a soft dough forms.
• Fold 1 cup of the Fruity PEBBLES cereal into the dough with a spatula until evenly distributed.
• Scoop 3 to 4 tablespoons of dough, flatten slightly in your palm, and place 1 large vanilla marshmallow in the center.
• Wrap the dough completely around the marshmallow, pinching the seams to seal, and roll into a smooth ball.
• Roll each dough ball in the remaining 1 cup Fruity PEBBLES cereal to coat the outside.
• Place coated dough balls on the prepared baking sheet, spacing them a few inches apart.
• Bake for 8 to 11 minutes, until the edges are set, the tops are lightly cracked, and the marshmallows just begin to peek through.
• Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

- Make sure the butter and egg are at room temperature so the dough mixes smoothly.
- Seal the dough well around the marshmallow to minimize leaking while baking.
- Use parchment paper to prevent the melted marshmallow from sticking to the pan.
- These cookies are best the day they are baked but can be stored in an airtight container at room temperature for up to 3 days.

Keyword cereal cookies, Fruity Pebble Vanilla Marshmallows Cookies, fruity pebbles cookies, marshmallow stuffed cookies, Vegetarian