Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In another large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, then add eggs and vanilla extract.
- Gradually stir in the flour mixture until just combined, then fold in the Fruity Pebbles cereal.
- Scoop the dough onto a prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown, then let cool on the baking sheet.
- Once the cookies are completely cool, spread buttercream frosting on one cookie and sandwich it with another.
Nutrition
Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 120mgPotassium: 30mgSugar: 10gVitamin A: 100IUCalcium: 15mgIron: 0.5mg
Notes
Use fresh Fruity Pebbles for the best crunch and color. Don’t overbake the cookies; they should be lightly golden and soft in the center. For extra fun, freeze the assembled sandwiches for 15 minutes before serving. Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer storage. Assemble just before serving for maximum freshness!
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