Soft and Chewy Fruity Cookies (Print Version)
# Ingredients:
01 -
Unsalted butter, softened
02 -
Granulated sugar
03 -
Brown sugar
04 -
Egg
05 -
Vanilla extract
06 -
All-purpose flour
07 -
Baking soda
08 -
Salt
09 -
Fruity Pebbles cereal
10 -
White chocolate chips (optional)
11 -
Extra Fruity Pebbles for decoration (optional)
12 -
White chocolate drizzle (optional)
13 -
Rainbow sprinkles (optional)
# Instructions:
01 -
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
02 -
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
03 -
Mix in the egg and vanilla extract until well combined.
04 -
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
05 -
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
06 -
Gently fold in the Fruity Pebbles cereal and white chocolate chips (optional).
07 -
Roll the cookie dough into small balls and place them on the prepared baking sheet, ensuring spacing between them.
08 -
Bake for 8-10 minutes, or until the edges are set but the centers remain soft.
09 -
While the cookies are still warm, gently press additional Fruity Pebbles cereal on top for extra crunch.
10 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Drizzle with white chocolate or add sprinkles for decoration if desired.
# Notes:
01 -
Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Cookie dough can be frozen for up to 3 months and baked from frozen.