Fruity Pebble Vanilla Marshmallows Cookies
Colorful chewy cookies filled with gooey vanilla marshmallows and rolled in Fruity Pebbles cereal.
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.
- 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.