These Fruity Pebble Marshmallow Cookies are so fun! They honestly make me feel like a kid again. They start with a Fruity Pebble sugar cookie dough that is wrapped around a marshmallow and then rolled in extra Fruity PEBBLES™. These Fruity Pebbles cookies are colorful, full of nostalgic cereal flavor, and packed full of different textures.
I like to think of these fruity pebble cookies as a mashup of chewy sugar cookies and marshmallow cereal treats (seriously, they taste just like Fruity Pebble rice crispy treats)! The gooey marshmallows in the center are so addicting (inspired by The Cozy Plum's Fluffernutter Cookies)! You may think these are just for kids, but trust me, kids of all ages will love these truly unique cookies!
Why You'll Love This Recipe
- These fruity pebble marshmallow treats come together super fast in 1 bowl with only 9 ingredients.
- Chilling the dough is not required in this cookie recipe so you can make them in 30 minutes or less!
- The Fruity PEBBLES™ Cereal and marshmallows will make you feel like a kid in the best way.
- It's a truly fun and unique dessert using cereal I loved as a child (and still do), just like my Lucky Charms Cookies!
- It's an easy stuffed cookie recipe, like my Oreo Stuffed Chocolate Chip Cookies!
- Softened, unsalted butter makes creaming it with granulated sugar really easy.
- Fruity PEBBLES™ Cereal is the star of these cookies, and because the pieces are small, you won't need to crush them. Feel free to use any other brand of fruity crispy cereal!
- Soft, large marshmallows are stuffed inside of these cookies. I've found that the Baker's Corner Marshmallows from Aldi work best since they flatten well inside the cookies while baking. Some brands of marshmallows keep their shape a little too well for these. Store-bought is preferred over homemade marshmallows here!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Instead of stuffing the cookie dough with a large marshmallow, you can mix mini marshmallows directly into the cookie dough, or stuff 3-4 of them in place of the large one.
- Swap in other cereals for endless possibilities. Try Cinnamon Toast Crunch or Golden Grahams - just make sure to lightly crush the cereal so the pieces are about the size of Fruity Pebbles.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Fruity Pebble Marshmallow Cookies
Step 1: Cream room temperature butter, sugar, and ½ cup Fruity Pebbles until light and fluffy and the cereal is evenly incorporated. Mix in the egg and vanilla extract to combine.
Step 2: Stir all purpose flour, baking soda, and salt into the wet ingredients. Then fold in an additional 1 cup of Fruity Pebbles cereal into the sugar cookie dough.
Step 3: Scoop 3-4 tablespoon balls of cookie dough, flatten into a disc, and fold the dough over a large marshmallow, sealing the sides of the cookie dough together to enclose the marshmallow.
Expert Baking Tips
- Use a 3-4 tablespoon cookie scoop to portion out your cookie dough balls. It makes this step very easy and consistent.
- I recommend baking 4-6 cookies on one half sheet pan at a time. This will give them enough room so they don't spread into each other. Chill the extra cookie dough balls in the refrigerator while they wait for their turn to bake!
- The melty marshmallows may leak out the bottom and stick to your baking sheet. To avoid this, line your pan with parchment paper or a silicone mat.
- Even though it will be difficult, let your cookies cool before taking a bite. The molten marshmallow center straight out of the oven can burn!
- If the cookies are too tall in the center from the marshmallows, tap the cookie sheet on the counter while the cookies are hot to get the marshmallow to flatten.
- For perfectly round cookies, place a larger circular object around them and scoot the edges back into place. You can also run the edge of a spoon or knife around them.
Soft, store-bought marshmallows have the right consistency when melted in these marshmallow stuffed cookies. I've found the Baker's Corner Marshmallows from Aldi flatten out the best.
No - these marshmallow stuffed cookies don't require any chilling.
This could be from over-measuring the flour or using expired baking soda. Use a food scale to weigh your flour in grams for an accurate measurement. To test if your baking soda is active, mix it with an acid (like vinegar) - if it doesn't fizz, toss it and grab a fresh box!
Store Fruity Pebble Marshmallow Cookies in an airtight container at room temperature for up to 1 week.
Individually wrap cooled cookies in plastic wrap. Place in an airtight container in the freezer for up to 3 months.
Fruity Pebble Marshmallow Cookies
- Baking sheet
- Mixing bowls
- Measuring spoons
- Hand mixer or stand mixer with paddle attachment recommended
- Wire cooling rack
- 10 tablespoons unsalted butter room temperature
- ½ cup granulated sugar
- 2 cups Fruity PEBBLES™ Cereal or other fruit-flavored crispy cereal, divided
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour weighed in grams or spooned and leveled
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 large marshmallows see notes below
- 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.