Description
Classic sugar cookies bursting with Fruity Pebbles and an ooey-gooey marshmallow core.
Ingredients
Scale
- 3/4C cake flour
- 1C all-purpose flour
- 1/2t kosher salt
- 1/2t baking soda
- 1/2t cream of tartar
- 1/2C unsalted butter, at room temperature
- 1C granulated sugar
- 1 egg + 1 egg yolk, at room temperature
- 1 1/2t vanilla extract
- 1T milk (or buttermilk)
- 2 1/4C Fruity Pebbles
- 11 marshmallows
Instructions
- Preheat the oven to 350F and line two baking sheets with either parchment paper or silicone mats.
- In a large bowl, whisk together the flour, cake flour, salt, baking soda, and cream of tartar. Set aside.
- To a stand mixer bowl, fitted with a paddle attachment, beat the butter and sugar on med-high/high until light and fluffy. I usually let it beat for at least 3 minutes, scraping down the bowl occasionally to ensure everything is incorporated.
- Turn the mixer onto med-low and add the egg and egg yolk. Scrape down the bowl again and add the milk and vanilla extract.
- Reduce the mixer to low and slowly add the flour mixture until just combined. Turn off the mixer and fold in 1 1/4C of the Fruity Pebbles using a rubber spatula. Put the remaining 1C of Fruity Pebbles in a shallow bowl or plate.
- Your dough will be VERY sticky, but stick with me. Use a 3T cookie scoop to portion out your dough and flatten it between your hands as best you can. (I like to use a little nonstick spray on my hands to help. Or, give my hands a wash after every couple of balls.) Put a marshmallow in the center and wrap the dough around it, forming a ball.
- Try to make sure the dough totally covers the bottom and up the sides of the marshmallow. Roll the dough in the extra Fruity Pebbles and place on the baking sheet.
- Set your cookies at least 3 inches apart since they will spread. Bake for about 12-15 min. When in doubt, under bake a bit. You want the cookies to look dry but not golden. They will firm up as they cool.
- Let the cookies cool on the pan for at least 5 minutes and then move them to a wire rack to further cool for 10 minutes. I know it’s annoying, but these are not like a chocolate chip cookie, they really are better once fully cooled.
Keywords: fruity pebbles cookies, marshmallow cookies, birthday cookies, easy cookie recipe