The Memory Behind This Treat
The very first batch of these Fruity Pebble Vanilla Marshmallows Cookies happened on a chaotic Tuesday afternoon when my niece “helped” me clean out my pantry. We found a half-used box of Fruity PEBBLES™ hiding behind the flour and a bag of giant vanilla marshmallows that never made it into the hot cocoa they were bought for. She looked at me, cereal box in hand, and said, “Can we put these in cookies?” The idea sounded just wild enough to work, so we pulled out the butter, sugar, and my favorite vanilla bean paste and got mixing. The kitchen smelled like a bakery collided with a candy shop—warm vanilla, caramelizing marshmallow, and that unmistakable fruity cereal aroma.
As we baked, I realized these Fruity Pebble Vanilla Marshmallows Cookies felt like a mashup of every childhood sleepover snack I loved. Cereal straight from the box, sticky marshmallows over the stove, and cookies that were always just a little too big and a little imperfect around the edges. When we pulled the tray from the oven, the marshmallows had bubbled up through the cracks, turning into gooey pools, and the cereal on the outside had gone gently crisp. We ate the first ones too hot, standing at the counter, blowing on each bite and getting crumbs everywhere. They instantly felt like the kind of dessert you make for birthday parties, movie nights, or those “just because” evenings when you want something bright, fun, and nostalgic without a lot of effort.
How To Make It (Mix & Ingredients)
To make these Fruity Pebble Vanilla Marshmallows Cookies, you’ll start with a classic cookie base and then dress it up with cereal and gooey centers. In a large bowl, cream 10 tablespoons of room temperature unsalted butter with ½ cup granulated sugar until it looks pale and fluffy; this usually takes about 2–3 minutes with a hand mixer. Add 1 large egg and 1 teaspoon vanilla bean paste, then beat again until the mixture looks smooth and slightly thicker. In a separate bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt so the leavening is evenly distributed—this helps prevent random baking soda pockets in your cookies. Gently mix the dry ingredients into the wet in 2–3 additions, stopping as soon as no dry streaks remain so your cookies stay tender, not tough.
Instructions Process of Fruity Pebble Vanilla Marshmallows Cookies
Now the fun part: stir in 1 cup of Fruity PEBBLES™ Cereal with a spatula, folding rather than beating so you don’t crush every colorful piece. The dough will feel soft but not sticky; if it’s very sticky, let it rest 5 minutes so the flour and cereal can hydrate. Scoop about 3–4 tablespoons of dough (a large cookie scoop works well), flatten it in your palm, and place 1 vanilla marshmallow in the center. Wrap the dough around the marshmallow, pinch the seams closed, and roll the ball in the remaining 1 cup Fruity PEBBLES™ to coat the outside. Space the cookie balls on a lined baking sheet, leaving plenty of room for spreading, then bake at 350°F for 8–11 minutes, until the edges are just set and you see melted marshmallow peeking through the cracks. Let them cool on the pan for at least 10 minutes so the marshmallow centers can firm up slightly before you move them.
Make-Ahead & Storage
One of my favorite things about these Fruity Pebble Vanilla Marshmallows Cookies is how well they fit into a busy week. If you want to work ahead, you can assemble the stuffed cookie dough balls (marshmallow tucked inside, rolled in cereal) and chill them on a parchment-lined tray until firm, about 1 hour. Once they’re solid, transfer them to a freezer bag and freeze for up to 2 months. When you’re ready to bake, place the frozen dough balls on a baking sheet and add 1–2 extra minutes to the bake time—no need to thaw. This make-ahead method is a lifesaver for birthday parties or whenever you want “fresh-baked” Fruity Pebble Vanilla Marshmallows Cookies without starting from scratch.
For baked cookies, let them cool completely so the marshmallow centers can set a bit before you store them. Keep them in an airtight container at room temperature for 2–3 days; line the container with parchment and separate layers with another sheet of parchment to keep the marshmallow from sticking. The cereal coating will be crispiest on day 1, then slowly soften as it absorbs moisture—still delicious, just less crunchy. If your kitchen runs warm or very humid, you can refrigerate them for up to 5 days, but let them sit at room temperature for 10–15 minutes before serving so the vanilla marshmallow centers relax again. For longer storage, you can also freeze the baked cookies in a single layer, then move them to a freezer bag for up to 1 month—just know that the Fruity PEBBLES™ will lose a little of their crunch after thawing, even though the flavor stays wonderfully nostalgic.
Best Ingredients & Party Variations
For the very best Fruity Pebble Vanilla Marshmallows Cookies, start with fresh, crisp cereal. Stale Fruity PEBBLES™ will taste flat and won’t keep that fun crunch. Use unsalted butter at true room temperature—soft enough to press a finger in easily, but not shiny or melty—so your dough creams up fluffy and holds the marshmallows without leaking too much. I love vanilla bean paste here because those little specks and deeper flavor really stand up to the sweet cereal and gooey centers, but a good quality pure vanilla extract will still give you a lovely cookie. Weigh your flour if you can, or gently spoon and level; too much flour and your cookies won’t spread enough for the marshmallows to peek out and bubble.
Once you’ve nailed the base, you can turn these Fruity Pebble Vanilla Marshmallows Cookies into a full-on party dessert bar. For birthdays, roll half the dough balls in Fruity PEBBLES™ and the other half in rainbow sprinkles so the platter looks extra colorful. Slice the vanilla marshmallows in half for mini cookies that are perfect for kids’ parties or dessert boards, and bake 1–2 minutes less so they stay soft and puffy. For a s’mores-style twist, mix in a handful of mini chocolate chips, or drizzle the cooled cookies with melted white chocolate and a pinch of crushed cereal. You can even pair them with a simple vanilla milkshake or my chewy chocolate chip cookie bars for a fun “cookie flight” that feels like a build-your-own dessert night.
Serving of Fruity Pebble Vanilla Marshmallows Cookies
Conclusion
If you’re anything like me, you’re already picturing a plate of these colorful, gooey, crisp-edged cookies cooling on your counter—and maybe a few mysteriously disappearing before they’re fully cooled. Fruity Pebble Vanilla Marshmallows Cookies are the kind of dessert that make you feel like a kid again, no matter how many birthdays you’ve had. They’re playful, a little nostalgic, and just fancy enough to impress anyone lucky enough to snag one.
What I love most about this recipe is how it turns an ordinary afternoon into a tiny celebration. Bake them with your kids and let them sneak a few cereal pieces from the bowl, or surprise a friend with a still-warm batch wrapped in parchment. These cookies have that special magic of bringing people into the kitchen, inviting them to taste, laugh, and linger just a little longer.
I hope you’ll print this one, save it, and actually make it—soon. Snap a photo, share it with someone you love, and make it part of your own family story.
For more delicious recipes like this, follow us on social media!
What are Fruity Pebble Vanilla Marshmallows Cookies like in taste and texture?
Fruity Pebble Vanilla Marshmallows Cookies are soft, slightly chewy cookies with crispy, colorful edges from the cereal. The vanilla marshmallows melt into a gooey pocket in the center, a bit like a toasted marshmallow in a cookie hug. You’ll taste buttery vanilla cookie, bright fruity cereal, and a sweet marshmallow pull in every bite. They feel playful and nostalgic, like a cereal bowl and a bakery cookie had a very joyful baby. These cookies make a fun choice for kids’ parties, bake sales, or any time you want a dessert that looks as happy as it tastes.
How do I keep the marshmallow filling from leaking or burning?
Make sure you use enough dough to fully wrap around each marshmallow—no peeking edges before baking. After you flatten the dough ball, place the marshmallow in the center and pinch the dough seams tightly closed, almost like sealing a dumpling. Roll the sealed dough ball gently between your hands to smooth out any cracks. If your kitchen is warm, chill the stuffed dough balls for 10–15 minutes before baking to help them hold their shape. If a little marshmallow escapes and caramelizes on the pan, let the cookies cool completely before loosening them with a thin spatula.
Can I substitute ingredients in these Fruity Pebble Vanilla Marshmallows Cookies?
You can swap Fruity PEBBLES™ for any fruit-flavored crispy rice cereal; just know the colors and flavor strength may change a bit. Vanilla extract works perfectly in place of vanilla bean paste, though the flavor will be a touch softer and without the pretty vanilla specks. You may also use mini marshmallows instead of large ones—just cluster 4–5 minis in the center of each cookie for a gooey middle. For a slightly less sweet cookie, reduce the cereal mixed into the dough to ¾ cup and keep the full amount for rolling. Always keep the flour amount the same so the cookies bake with the right structure.
Recipe
Fruity Pebble Vanilla Marshmallows Cookies
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 mixing bowl, cream the butter and granulated sugar together with a hand mixer until pale and fluffy.
- Add the egg and vanilla bean paste to the bowl and beat until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Add the dry ingredients to the wet ingredients in 2–3 additions, mixing on low speed just until no dry streaks remain.
- Fold 1 cup of Fruity PEBBLES cereal into the dough with a spatula until evenly distributed.
- Scoop 3–4 tablespoons of dough, flatten it in your palm, and place 1 marshmallow in the center.
- Wrap the dough completely around the marshmallow, pinching the seams to seal and shaping into a ball.
- Roll the dough ball in the remaining 1 cup Fruity PEBBLES cereal to coat the outside, then place on the prepared baking sheet, spacing the cookies a few inches apart.
- Repeat with the remaining dough and marshmallows until all cookies are formed.
- Bake for 8–11 minutes, or until the edges are set, the tops are lightly golden, and melted marshmallow is just beginning to peek through the cracks.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Notes
- Seal the dough tightly around the marshmallows to reduce leaking as they bake.
- For thicker cookies, chill the stuffed dough balls for 20–30 minutes before baking.
- Store completely cooled cookies in an airtight container at room temperature for up to 3 days.