Fruity Pebble Vanilla Marshmallows Cookies
Fruity Pebble Vanilla Marshmallows Cookies are soft, colorful cereal-studded cookies wrapped around gooey vanilla marshmallows with no chilling required.
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
- Make sure the butter and egg are at room temperature so the dough mixes smoothly and evenly.
- 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.
- 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.