Fruity Pebble Sugar Cookies
Soft and chewy sugar cookies loaded with Fruity Pebbles for fruity flavor in every bite, then drizzled with white chocolate and topped with extra Fruity Pebbles and rainbow nonpareils for color and crunch. These cookies are a fun, nostalgic treat perfect for birthdays, bake sales, or any day you want something bright and happy.
Servings: 15 cookies
Ingredients
For the cookies:
- ¾ cup salted butter room temperature
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 2 cups all-purpose flour
- ½ cup Fruity Pebbles
- 3 tbsp nonpareils
For the topping:
- 8 oz white chocolate baking bar you can also use 1 cup white chocolate chips
- ½ cup Fruity Pebbles
- 2 tbsp nonpareils
Instructions
For the cookies:
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Cream butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in vanilla and egg until smooth. Add corn starch, baking soda, baking powder, salt, and flour; mix until just combined. Gently fold in ½ cup Fruity Pebbles and 3 tbsp nonpareils.
- Use a large 3-tablespoon cookie scoop to scoop the dough. Bake 4-5 cookies spaced 2 inches apart for 10–12 minutes, until edges are set but centers are soft. Cool on pan for 5 minutes, then transfer to a wire rack.
For the topping:
- Once the cookies have completely cooled, melt white chocolate in 20–30 second intervals until smooth. Drizzle over cooled cookies, then sprinkle with remaining Fruity Pebbles and nonpareils. Let set before serving or storing.