Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the yellow cake mix and flour. Stir in 1 cup of the Fruity Pebbles cereal.
- In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until a thick dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- In a small bowl, combine the remaining 1/2 cup Fruity Pebbles cereal and the white sugar.
- Using a large cookie scoop, portion the dough into 12-14 balls. Roll each dough ball in the cereal and sugar mixture until coated.
- Place the coated dough balls on the prepared baking sheet. Do not flatten.
- Bake for 10-11 minutes until the cookies are set around the edges but still soft in the center.
- Immediately after baking, gently press each cookie down using the flat base of a large mug until about 1/4 to 1/2-inch thick.
- Place the open end of the mug over each cookie and make small circular motions to create a neat bakery-style shape.
- Allow the cookies to cool completely on the baking sheet before serving. Enjoy!
Notes
- Duncan Hines Yellow Cake Mix gives these cookies a soft sugar-cookie flavor that pairs especially well with Fruity Pebbles.
- Do not skip the chilling time. It helps the cookies stay thick and prevents excess spreading.
- The Fruity Pebbles and sugar coating creates a cereal milk inspired flavor without needing frosting or glaze.
Storage
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies in an airtight container for up to 3 months.
Freezer Instructions
- Roll the dough balls in the cereal and sugar coating before freezing.
- Freeze on a parchment-lined baking sheet until solid, then transfer to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Bake directly from frozen at 350°F, adding 1-2 minutes to the baking time if needed.
- Keep the dough balls tall and use the mug shaping technique after baking.
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Nutrition information is automatically calculated, so should only be used as an approximation.