Because why wouldn’t you turn your favorite breakfast cereal into a cookie you can’t put down.
Ingredients
For the cookies:
1 ¼ cups (155g) all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup (130g) light brown sugar, packed
1 tsp pure vanilla extract
1 large egg, room temperature
1 box (3.4oz) instant vanilla pudding mix
1 cup (6oz) white chocolate chips
2 ½ cups (95g) Fruity Pebbles cereal
For the cereal milk:
½ cup milk
1 cup Fruity Pebbles cereal
For the cereal milk icing:
4 tbsp butter, melted
2 cups powdered sugar
2-3 tbsp cereal milk
Line two cookie sheets with parchment paper.
Pour 1 cup of Fruity Pebbles into the milk. Allow to steep for 20 minutes. Drain the cereal out of the milk.
In stand mixer, cream brown sugar and stick of butter until light and fluffy. Scrape sides of bowl as needed.
Add egg and vanilla, mix until smooth.
Add the baking soda, salt, and pudding mix, mix until combined. Add the flour, followed by the Fruity Pebbles and white chocolate chips.
Roll cookies into 2 tablespoon balls. Place on the cookie sheets and chill in the refrigerator for 45 minutes.
Preheat oven to 350°F. Take cookies out of the fridge and space the cookie balls 2” apart. Bake for 9-11 minutes or until the edges start to slightly brown.
Cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
To make the icing, melt the remaining butter in medium bowl. Add the powdered sugar and stir until mixed. Add the cereal milk 1 tsp at a time until the icing is smooth and has a thick drizzle consistency.
Use a spoon to drizzle the icing onto the cookiesORpour icing into a squeeze bottle to apply the icing on the cookies. Ice the cookies to taste, but with a heavy hand.
