Fruity Pebble Marshmallow Stuffed Cookies

Introduction:

These Fruity Pebble Marshmallow Stuffed Cookies are a colorful, fun twist on traditional cookies. With a chewy marshmallow center and crunchy Fruity Pebble cereal coating, these cookies are perfect for satisfying your sweet tooth. The combination of textures—gooey marshmallow inside and crispy cereal outside—makes these cookies truly unique. Kids and adults alike will love the burst of fruity flavor with every bite!

The Inspiration Behind Fruity Pebble Marshmallow Stuffed Cookies:

Fruity Pebble cereal brings nostalgic, childhood flavors to these cookies, while the marshmallow center adds a surprise gooey filling. These cookies were created with the idea of combining the best of breakfast cereal, gooey marshmallows, and classic cookie dough for a delightful dessert that’s as fun to make as it is to eat!

Ingredients Breakdown:

For the Cookies:

• All-Purpose Flour: Forms the base of the cookie dough, giving it structure and a soft, chewy texture.
• Butter: Provides richness and moisture, making the cookies soft and tender.
• Granulated Sugar: Sweetens the dough and helps create a slightly crisp exterior.
• Brown Sugar: Adds moisture and depth of flavor with a hint of caramel.
• Eggs: Bind the ingredients together and contribute to the cookie’s chewy texture.
• Vanilla Extract: Enhances the sweetness and complements the fruity flavors.
• Baking Soda: Helps the cookies rise slightly and ensures they bake up soft and fluffy.
• Salt: Balances the sweetness and enhances the flavor of the dough.
• Mini Marshmallows: The key to the gooey, melty center of these cookies.
• Fruity Pebbles Cereal: Adds crunch and a burst of fruity flavor, coating the cookies in a colorful outer layer.

Step-by-Step Recipe:

Step 1: Prepare the Dough

1. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
2. Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.

Step 2: Shape and Stuff the Dough

1. Portion the dough: Scoop about 1 1/2 tablespoons of dough and flatten it slightly in your hand.
2. Add marshmallow center: Place a mini marshmallow in the center of the dough and carefully wrap the dough around it, sealing the marshmallow inside. Be sure the marshmallow is fully covered to prevent it from leaking out during baking.
3. Roll in Fruity Pebbles: Roll each stuffed cookie dough ball in a bowl of Fruity Pebbles cereal, pressing gently to coat the outside.

Step 3: Chill the Dough

1. Chill the dough: Place the cookie dough balls on a baking sheet and refrigerate for 30 minutes. Chilling the dough helps the cookies hold their shape and prevents the marshmallow from leaking out.

Step 4: Bake the Cookies

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Bake: Place the chilled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
3. Bake the cookies: Bake for 10-12 minutes, or until the edges are golden and the Fruity Pebbles are slightly toasted.
4. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The marshmallow center will set as the cookies cool.

Tips for the Perfect Fruity Pebble Marshmallow Stuffed Cookies:

• Seal the marshmallow completely: Make sure the dough fully encloses the marshmallow, so it doesn’t ooze out during baking.
• Chill the dough: Chilling the dough is crucial for keeping the marshmallow in place and giving the cookies the perfect texture.
• Work quickly with the dough: The warmth of your hands can soften the dough, so if needed, pop the dough back in the fridge if it becomes too soft to work with.
• Use fresh Fruity Pebbles: For the best crunch, make sure your Fruity Pebbles are fresh and crisp. Stale cereal can affect the texture of the cookie.

Variations and Customizations:

1. Chocolate Drizzle: After the cookies have cooled, drizzle melted white or dark chocolate over the top for an extra decadent touch.
2. Peanut Butter Marshmallow Cookies: Add a tablespoon of peanut butter to the dough for a nutty twist on these fruity cookies.
3. Cocoa Pebble Version: Swap out the Fruity Pebbles for Cocoa Pebbles for a chocolatey, marshmallow-filled variation.
4. Rainbow Marshmallow Cookies: Use colored mini marshmallows for an even more vibrant, fun cookie.

Health Considerations and Nutritional Value:

While these cookies are an indulgent treat, you can make a few modifications for a slightly healthier version:

• Reduce Sugar: Cut down the sugar by 1/4 cup to lessen the sweetness without sacrificing flavor.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Dairy-Free Option: Use dairy-free butter to make these cookies suitable for those with dairy sensitivities.

FAQ:

1. Can I use large marshmallows instead of mini? Yes, but cut them into smaller pieces to make stuffing the dough easier and prevent marshmallow overflow.
2. How do I store these cookies? Store them in an airtight container at room temperature for up to 3 days. The marshmallow center may harden slightly, but the cookies will remain delicious.
3. Can I freeze the dough? Yes, you can freeze the dough before baking. After rolling the dough balls in Fruity Pebbles, freeze them on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.

Fruity Pebble Marshmallow Stuffed Cookies

These Fruity Pebble Marshmallow Stuffed Cookies combine the crunch of fruity cereal with a gooey marshmallow center for a colorful, fun, and delicious treat. Perfect for parties, snacks, or any time you need a playful twist on a classic cookie!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 9 minutes mins

Total Time 29 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 8 Cookies

Equipment

• Baking sheet
• Mixing Bowls
• measuring spoons
• Scale/measuring cups
• Hand mixer or stand mixer with paddle attachment recommended
• Spatula
• Wire cooling rack

Ingredients

  

• 10 tablespoons 140 g unsalted butter room temperature
• ½ cup 100 g granulated sugar
• 2 cups 80 g Fruity PEBBLES™ Cereal or other fruit-flavored crispy cereal, divided
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1¾ cups 218.75 g all-purpose flour weighed in grams or spooned and leveled
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 8 large marshmallows see notes below

Instructions

 

• Preheat oven to 350°F.
• In a large bowl, cream together the softened butter, sugar, and ½ cup of Fruity PEBBLES™ cereal (2-3 minutes on medium speed). Mix in the egg and vanilla extract.
• Stir the flour, baking soda, and salt into the wet ingredients until combined. Gently fold in 1 cup of cereal.
• Scoop a 3-4 tablespoon ball of dough, flatten it in the palm of your hand, and place a marshmallow in the middle.
• Wrap the cookie dough all the way around the marshmallow so it’s completely enclosed.
• Roll the dough ball in the remaining ½ cup of cereal and place on a baking sheet. Repeat for all 8 cookies and space them 3 inches apart (I recommend baking 4-6 cookies on 1 half sheet at a time and refrigerating the extra cookie dough balls while they bake).
• Bake on the middle rack until marshmallow starts to seep through cracks on the tops of the cookies (8-11 minutes). Cool on the cookie sheet for a few minutes, then carefully transfer to a wire rack.

Notes

Notes

 

Large Marshmallows: I found that the Baker’s Corner Marshmallows from Aldi work best due to their softness. Other marshmallow brands may not flatten as well – if this is the case, try tapping the pan on the counter after taking the cookies out of the oven.

 

Mini Marshmallows: These can be used instead of large marshmallows by stuffing the cookies with 3-4 of them, or mixing them into the cookie dough.

 

Storage: Store cookies at room temperature for 1 week or in the freezer for up to 3 months.

Nutrition: The provided nutrition information is an estimate, accuracy is not guaranteed.

 

Calories: 346kcal
Carbohydrates: 48g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 61mg
Sodium: 280mg
Potassium: 51mg
Fiber: 1g
Sugar: 20g
Vitamin A: 721IU
Vitamin C: 2mg
Calcium: 14mg
Iron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword Fruity Pebble Marshmallow Stuffed Cookies