Fruity Pebbles Sweet Treats (Printable Version)

Soft buttery cookies studded with vibrant cereal, offering a playful crunch and fruity notes in each bite.

# Ingredients:

→ Butter and Sweeteners

01 - 170 grams unsalted butter, softened
02 - 200 grams granulated sugar

→ Wet Ingredients

03 - 2 large eggs, room temperature
04 - 5 milliliters pure vanilla extract

→ Dry Ingredients

05 - 260 grams all-purpose flour
06 - 5 grams baking soda

→ Cereal

07 - 120 grams Fruity Pebbles cereal (divided)

# Steps:

01 - Preheat oven to 163°C (325°F) and line two baking sheets with parchment paper.
02 - Beat softened unsalted butter and granulated sugar together for 2 to 3 minutes until light and fluffy.
03 - Add eggs one at a time, mixing well after each addition, then blend in pure vanilla extract.
04 - Mix baking soda into the wet mixture, then gradually add all-purpose flour, stirring until just combined to avoid overmixing.
05 - Gently fold in 60 grams (1 cup) of Fruity Pebbles cereal, taking care not to crush the pieces.
06 - Place remaining 60 grams (1 cup) of Fruity Pebbles into a shallow bowl for rolling cookie dough balls.
07 - Portion dough into approximately 30 grams (2 tablespoons) balls using a cookie scoop.
08 - Roll each dough ball in the prepared cereal, pressing lightly to ensure adherence.
09 - Place cookie balls onto prepared baking sheets, spacing them 5 centimeters apart, then gently flatten each ball slightly.
10 - Bake in preheated oven for 13 to 15 minutes, or until edges are set and lightly golden.
11 - Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Use room temperature butter and eggs to create a smooth dough and prevent graininess.
02 - Measure flour accurately to avoid dense cookies.
03 - The cereal inside softens slightly during baking, while the exterior coating remains crisp.
04 - Rotate baking sheets halfway through baking for even browning.

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