These Fruity Pebble Marshmallow Cookies are a super soft and chewy, ooey-gooey cookies loaded with Fruity Pebbles and mini marshmallows.
Fruity Pebble Marshmallow Cookies
- 1 cup (226g) unsalted butter, softened
- 2 cups (380g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- ½ teaspoon (2g) baking soda
- ½ teaspoon (2g) cream of tartar
- ¼ teaspoon (1.2g) salt (optional- need notes)
- 1 1/2 cups (54g) fruity pebbles cereal
- 1 cup (45g) miniature marshmallow
- Combine the butter and sugar and beat on medium speed until well creamed together.
- Next, add the eggs and vanilla extract, mixing together until the egg is well beaten.
- In a separate bowl, combine the flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until a stiff dough forms.
- Mix in Fruit Pebbles and marshmallows with a spatula or set the your mixer to a low speed so they do not get crushed.
- Use a large cookie scoop and scoop cookie dough onto a parchment paper lined baking sheet. Refrigerate the dough for a minimum of 45 minutes.
- Preheat the oven to 350° F. Place chilled dough about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake at 350°F for 11-13 minutes Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely. Keep stored in an airtight container.
- I strongly recommend using parchment paper or a silicone baking mat, as the melted marshmallows are gooey and can be sticky.
- Cookies should be pulled from the oven when they are slightly under baked for maximum softness.
- Dough requires at least 45 minutes in the refrigerator prior to baking. If longer than 2 hours, allow them to sit at room temperature for 15 minutes prior to baking.
- The dough can be made in advance and kept refrigerated or frozen. If frozen, thaw completely before baking, but note they still need to be chilled prior to baking.
- The Fruity Pebble Cereal will be chewy after baking, not crunchy.
- A large cookie scoop will yield about 24 large cookies. A medium cookie scoop will yield around 32-36 cookies.
- If you find your cookie have spread too thin, take a spoon and press the edges back towards the center of the cookie.