Fruity Pebbles Cookies

In “Three Billboards Outside Ebbing, Missiouri“, Mildred (Frances McDormand) picks a “cereal fight” with her son Robbie (Lucas Hedges).  This made us think, what can we make with cereal.  The first thing that popped into our heads was Christina Tosi‘s Fruity Pebbles Cookies.  We had to make a few mods to the recipe to get it to work for us.

AuthorTheGBYCategory, , DifficultyIntermediate

Fruity Pebbles Cookies

Yields20 Servings
Prep Time5 hrsCook Time38 minsTotal Time5 hrs 38 mins

 1 cup Butter, room temperatrue
 1 ¼ cups Sugar
  cup Brown Sugar, light, tightly packed
 1 Egg
 ½ tsp Vanilla Extract
 2 cups Flour
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 1 ½ tsp Salt, kosher
 1 Fruity Pebble Crunch, recipe below
 1 ¼ cups Marshmallows, mini
Fruity Pebble Crunch
 10 cups Fruity Pebbles
 1 cup Powdered Milk
 6 tbsp Sugar
 2 tsp Salt, kosher
 1 ⅛ cups Butter, melted

Fruity Pebble Crunch
1

Heat the oven to 275°F.

2

Pour the Fruity Pebbless in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.

3

Spread the clusters on a parchment or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

4

Cool the Fruity Pebble crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.

Cookies
5

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

6

Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

7

Still on low speed, paddle in the Fruity Pebble crunch just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.

8

Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and freeze for at least 4 hours, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.

9

Heat the oven to 375°F.

10

Arrange the frozen dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

11

Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Ingredients

 1 cup Butter, room temperatrue
 1 ¼ cups Sugar
  cup Brown Sugar, light, tightly packed
 1 Egg
 ½ tsp Vanilla Extract
 2 cups Flour
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 1 ½ tsp Salt, kosher
 1 Fruity Pebble Crunch, recipe below
 1 ¼ cups Marshmallows, mini
Fruity Pebble Crunch
 10 cups Fruity Pebbles
 1 cup Powdered Milk
 6 tbsp Sugar
 2 tsp Salt, kosher
 1 ⅛ cups Butter, melted

Directions

Fruity Pebble Crunch
1

Heat the oven to 275°F.

2

Pour the Fruity Pebbless in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.

3

Spread the clusters on a parchment or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

4

Cool the Fruity Pebble crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.

Cookies
5

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

6

Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

7

Still on low speed, paddle in the Fruity Pebble crunch just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.

8

Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and freeze for at least 4 hours, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.

9

Heat the oven to 375°F.

10

Arrange the frozen dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

11

Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Fruity Pebbles Cookies

(Photography by: Mark Farinholt)

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