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This is the original Fruity Pebble Pudding Cookie Recipe! These cookies are soft and sweet and are full of your favorite cereal. The Fruity Pebbles add a crunch to the soft and chewy pudding cookie, as well as an awesome and unique flavor.
As an adult I haven’t lost my love of kid cereal. But when I can add my favorite cereal to my favorite pudding cookies? THAT’S when the magic happens
These are seriously my favorite pudding cookies ever! If you love Fruity Pebbles cereal, you’re going to absolutely love them. They’re like eating cereal and milk inside of a cookie, thanks to the soft vanilla pudding flavor and white chocolate chips inside.
I’ve added cereal to pudding cookies before, when I added Cinnamon Pebbles to pudding cookies and Frosted Flakes too. There’s something about adding a kid cereal to a soft and chewy cookie recipe: it makes you feel like a kid again when you eat them. Plus the crunchy cereal adds such a perfect texture to the cookies.
I’m pretty sure that Fruity Pebbles are a cult kind of cereal. When I search them on google, lots of people search for Fruity Pebble Cookies, for good reason. They are so good! You make think this recipe looks familiar, if you’ve ever searched Fruity Pebble Cookies on Pinterest, or if you’ve been reading this blog for a long time. I made the *original* Fruity Pebble Pudding Cookies several years ago, and have now updated the recipe and photos to the standard I want them to be.
That’s the thing, when you start blogging and don’t know what you’re doing: sometimes very old recipes aren’t quite perfect and/or photos are really bad. That’s why I’m painstakingly going through old recipes updating them and trying to make them perfect.
Fruity Pebble Pudding Cookies: the new and improved version!
This recipe starts with my favorite ever pudding cookie recipe. Really, that one is the only recipe you need because you can make SO MANY other cookies from that one. You can make Celebration Pudding Cookies or add your favorite candies and chips. Or, let your love of kid cereal take the wheel and make them with Fruity Pebbles or Cocoa Pebbles or Frosted Flakes.
My recipe is even better than the Jell-O pudding cookie recipe because it’s full of brown sugar. Pudding cookies are soft as it is, but these? These are extra soft thanks to the pudding and all of that rich and sweet brown sugar. These mix up easily, whether you’re doing them by hand or with a mixer. Once they bake they’re chewy and soft and stay that way for days. Plus, the fruity pebbles add a fun flavor and crunch to the cookie. With the white chocolate chips, they almost taste like a cereal and milk cookie.
I can tell you with 100% certainty that everyone you know will love these cookies! People often do a head scratch at the thought but then fall in love once they taste them.
Fruity Pebble Pudding Cookies are soft and chewy and the perfect cookie recipe for the kid in you.
How to make the best ever Fruity Pebbles Cookies:
- Don’t forget the pudding mix! You can use ANY flavor INSTANT pudding mix. For these, vanilla or cheesecake work best. Add the powder, not the actual pudding.
- Note that the dough requires chilling. This ensures a thick and fluffy cookie. Before baking, press down lightly with the palm of your hand.
- You can skip the white chocolate, if you want.
- These are going to be a huge hit, so make a double batch by simply doubling all ingredients.
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Fruity Pebble Pudding Cookies
Ingredients
- 1/2 cup 113g unsalted butter, softened
- 3/4 cup 129g brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 box 3.4 ounces/96g Instant Vanilla Pudding Mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups 155g all purpose flour
- 1 cup 152g white chocolate chips
- 2 cups 76g Fruity Pebbles
Instructions
- Note: This dough requires chilling.
- Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in white chocolate and Fruity Pebbles.
- Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
Recipe Video
Recipe Nutrition
If you love pudding cookies, check out all of my pudding cookie recipes here. And be sure to try my favorites below, as well as some from my friends: Chocolate Chunk Pecan, Lemon Pudding Cookies, or Turtle Pudding Cookies.
Snickerdoodle Crunch Pudding Cookies have cinnamon Pebbles cereal inside!
Triple Chocolate Pudding Cookies are for the chocoholics!
Cashew Butterscotch Pudding Cookies are my favorite combo ever!
**Did you make this recipe? Don’t forget to give it a star rating below!**
Would these cookies do okay to ship to someone?
Yes they would! The pudding keeps them soft.
These were delicious and so easy! I don’t normally like white chocolate, so I made half of the batter without the white chocolate chips so I could try both ways. While both batches were yummy, I actually preferred the ones with the white chocolate! I personally did not find that these were too dry, but I always weigh my flour, as opposed to measuring it, so maybe that helped? They didn’t spread much though, so if you want a flatter, round cookie, you should flatten them out a bit before baking. Highly recommend these, especially if your favorite childhood cereal was Fruity Pebbles, like mine was 😊
Omg! I made these and they are delicious! Thank you for this recipe. The only thing i did was use 2 eggs. My toddlers love them!
Made these or a cookie swap tomorrow and they’re delicious! I will say I used a tablespoon (a baking one, not a dinner one) to measure 1TBSP of dough and got 33 cookies; I didn’t do 2TBSP like the recipe said, and there’s no way I would have gotten 24 cookies if I followed the directions. They also didn’t spread a ton as they baked, but I did roll the dough into balls so maybe it was too compact?
DEFINITELY take them out when they start to get some color. They felt very soft and undercooked when I took them out at 10min, but they set as they cooled; don’t make the mistake of keeping them in the oven to “finish” baking! (I used to make that mistake all the time).
I added 1/8 tsp of almond extract and it added a little something “extra”- they don’t taste like almond, but it bumps up the flavor the tiniest bit =)
Loved them! They came out so good!
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