This time my victim was Fruity Pebbles.
Oh, sure, I could have used Cocoa Pebbles. Chocolate is always good, right?
But I wanted to have fun with the colors. Yup, Fruity Pebbles deliver on the bright and crazy colors, and I thought they'd be perfect for cookies. I used them in the dough as well as a coating for the cookies.
These cookies are crisp on the outside and softer inside when they're first baked. They become harder as they are stored.
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 cups Fruity Pebbles, divided
Heat the oven to 350 degrees and like a baking sheet (or two, if you like) with parchment paper.
Combine the flour, baking powder, and salt in a bowl, and whisk or stir to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl using an electric hand mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until combined.
Add the flour and mix until barely combined, then add 1 cup of the Fruity Pebbles and stir until fully mixed.
Use a small scoop or a spoon to portion the cookies as desired. Roll each portion to form a ball, then roll each ball in the remaining pebbles, to coat the cookies with the cereal.
Place the finished balls on the prepared baking sheet, leaving space between the cookies.
Bake at 350 degrees until the cookies are lightly browned on the bottom and you can see a little browning along the edges, about 15 minutes.
Remove the baked cookies from the pan and let them cool completely on a rack.
This post was sponsored by Post Foods. For more info, you can find Pebbles online:
Twitter: @GoTeamFruity, @GoTeamCocoa
Facebook: @Pebbles Cereal