March 29, 2017

Fruity Pebble Sugar Cookies

I don't know about you, but Fruity Pebbles were my absolute favorite cereal as a kid. We didn't get them all the time, but when we did I would eat as many bowls as possible. Flash forward to today, it's still one of my guilty pleasures and my husband's as well.
When I saw this recipe I knew these cookies would be good. The best part is, they were even better than I imagined. This recipe makes a batch of large cookies that you won't be able to stop eating. They are chewy, fruity and perfectly sweet.
If you have any Fruity Pebbles fans in your life then you need to make these cookies for them. They will love them and so will you!

Fruity Pebbles Sugar Cookies
Adapted from Beyond Frosting
Makes 24 large cookies
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs
1 tsp. vanilla extract
3 cups flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 1/2 cups Fruity Pebbles cereal

1. Combine butter with sugar and beat on medium speed until well creamed together.
2. Add eggs and vanilla extract. Mix into butter and sugar until egg is well beaten.
3. In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium-low speed until well combined and dough forms.
4. Mix in Fruity Pebbles cereal with a spatula so they do not get crushed.
5. Refrigerate the dough for a minimum of 30 minutes, but the longer the better.
6. Preheat the oven to 350° F. Use a large cookie scoop (3 Tbsp.) and scoop cookie dough onto a parchment paper-lined baking sheet. Place about 2 inches apart.
7. Bake 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.

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