Fruity Pebbles Cookies
Bright, crunchy, and bursting with color, these Fruity Pebbles Cookies are the no-bake treat you didn’t know you needed—ready in under an hour and perfect for parties, lunchboxes, or a simple weekday dessert.
Ingredients
- 4 cups Fruity Pebbles cereal (choose gluten-free if needed)
- 12 ounces white chocolate chips or chopped wafers I like Ghirardelli or Baker’s Brand
- 2 tablespoons unsalted butter (room temperature)
- 1 teaspoon pure vanilla extract
- Pinch sea salt (to balance sweetness)
- Optional sprinkles or crushed freeze-dried fruit for garnish
Instructions
- Line two baking sheets with parchment paper or silicone mats.
- In a medium saucepan over low heat, melt white chocolate and butter together, stirring constantly until smooth—watch closely so it doesn’t scorch.
- Remove pan from the heat and stir in vanilla extract and pinch of sea salt.
- Pour melted chocolate over the Fruity Pebbles in a large bowl, then fold gently until every colorful flake is coated.
- Scoop out about 2 tablespoons of cereal mixture per cookie, packing lightly and placing onto the lined sheets.
- Chill cookies in the fridge for at least 30 minutes, or freeze for 10–15 minutes if you’re impatient.
- Once set, transfer to a serving platter or airtight container. Let them sit five minutes at room temperature if they feel too firm straight from the fridge.
Notes
Use whole milk white chocolate for extra creaminess; if you prefer a slightly tangy twist, swap half the white chocolate for cream cheese (8 oz block, softened). For longer storage, freeze in a sealed bag (up to 2 months). Thaw on the counter for 10–15 minutes before serving.
Nutrition
Calories: 150kcal
Love this recipe?Follow us at @thenandnowspace for more