Fruity Pebbles Cookies

These Fruity Pebbles Cookies are a delightful twist on traditional cookies, bursting with the colorful, fruity flavors of everyone’s favorite childhood cereal. The combination of creamy vanilla pudding mix, crunchy Fruity Pebbles, and sweet white chocolate chips creates a cookie that is not only visually appealing but also incredibly tasty. Whether you’re baking these cookies for a special occasion or simply to satisfy your sweet tooth, they are sure to be a hit with both kids and adults alike.

Why You’ll Love This Recipe:

  • These cookies are fun and whimsical, making them perfect for parties, bake sales, or just a sweet treat any day of the week.
  • The use of instant vanilla pudding mix adds a hint of creaminess to the cookies, making them extra soft and chewy.
  • Fruity Pebbles cereal adds a pop of color and a burst of fruity flavor that will transport you back to your childhood.
  • White chocolate chips provide a delicious contrast to the fruity cereal, adding pockets of sweetness throughout each cookie.


  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1 ½ sticks butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2-1/4 cups all-purpose flour
  • 2 cups Fruity Pebbles cereal
  • 1 cup white chocolate chips


  1. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper and set aside.
  2. In a small bowl, whisk together the baking soda and flour. Set aside.
  3. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the instant vanilla pudding mix and beat until well blended.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  6. Gently fold in the Fruity Pebbles cereal and white chocolate chips until evenly distributed throughout the dough.
  7. Using a cookie scoop or spoon, portion the dough into 1-inch balls and place them on the prepared cookie sheets, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 30-35 minutes | Servings: Makes about 2 dozen cookies

Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.

Recipe Tips:

  • For an extra burst of fruity flavor, consider adding a handful of chopped dried fruit, such as dried strawberries or cherries, to the cookie dough.
  • Be sure not to overmix the dough once you add the flour mixture, as this can result in tough cookies. Mix until just combined for the best texture.
  • If you prefer a chewier cookie, slightly underbake them by removing them from the oven when they are just starting to set in the middle. They will continue to firm up as they cool.

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