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