Fruity Pebbles Cookie Sandwiches: Bright & Chewy Indulgence
Servings: 12 sandwiches
Calories: 210kcal
Delicious Fruity Pebbles Cookie Sandwiches that combine vibrant colors and chewy texture for a nostalgic treat.
Print Recipe
Equipment
- mixing bowl
- Whisk
- Baking sheet
- Parchment Paper
Ingredients
For the Cookie Dough
- 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon Baking Soda No substitutes needed.
- 1 teaspoon Baking Powder No substitutes needed.
- ½ teaspoon Salt Can replace with sea salt for a different taste.
- 1 cup Unsalted Butter (softened) Can use coconut oil for a dairy-free version.
- 1 cup Granulated Sugar Substitute with coconut sugar for a deeper flavor.
- ½ cup Brown Sugar (packed) No substitutes needed for the intended texture.
- 1 Large Egg Use a flax egg for a vegan option.
- 1 teaspoon Vanilla Extract Pure vanilla extract is preferred.
- 1 cup Fruity Pebbles Cereal (for mixing) Essential for the Fruity Pebbles Cookie Sandwich flavor!
- 1 cup Fruity Pebbles Cereal (for rolling) No substitutes necessary.
For the Frosting
- 2 cups Powdered Sugar Can substitute with a sugar-free alternative.
- ¼ cup Heavy Cream or Milk Almond milk or oat milk can be used for a dairy-free version.
- 8 oz Cream Cheese (optional) Omit for a sweeter taste.
Instructions
How to Make Fruity Pebbles Cookie Sandwiches
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Then, mix in the egg and vanilla extract until fully combined and creamy.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually incorporate this mixture into the wet ingredients, stirring gently until just combined.
- Gently fold in 1 cup of Fruity Pebbles cereal, ensuring each piece is evenly distributed throughout the dough for that signature crunch.
- Cover the bowl with plastic wrap and refrigerate the dough for about 10-15 minutes until it firms up slightly, making it easier to handle.
- Preheat your oven to 350°F (175°C). Scoop the dough and roll it into balls, then roll each ball in additional Fruity Pebbles for a fun exterior.
- Place the cookie balls on a parchment-lined baking sheet, spaced apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and let them cool on a wire rack. Allow them to cool completely before assembling the sandwiches.
- In a mixing bowl, beat together the softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy, adjusting the cream as needed for desired consistency.
- Take one cooled cookie, spread a generous amount of frosting on the flat side, and top it with another cookie to create a delightful sandwich.
- Dust with extra powdered sugar for a sweet finishing touch!
Notes
Make sure the butter is softened, but not melted; this ensures a light, airy texture for your cookies. Store cookie sandwiches in an airtight container at room temperature for up to 3 days to maintain their chewy texture. Freeze unbaked dough balls for up to 3 months.
Nutrition
Serving: 1sandwich | Calories: 210kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 50mg | Sugar: 16g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.5mg