Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups Fruity Pebbles cereal
- 24 large marshmallows (or mini marshmallows equivalent)
For those looking to mix it up, you can substitute the Fruity Pebbles with Cocoa Pebbles or any cereal of your choice for a different twist!
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the Fruity Pebbles cereal, being careful not to crush them too much.
- Scoop a tablespoon of dough and flatten it slightly in your hand. Place a marshmallow in the center and wrap the dough around it, ensuring the marshmallow is completely covered.
- Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will continue to cook on the baking sheet as they cool.
- Allow the cookies to cool on the baking sheets for at least 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International