Hey y’all! Today I’m super excited to share this cereal cookie recipe with you! You know, we all have kitchen fails sometimes. Me even more than some because I have “the memory of a goldfish” as my sisters like to tell me. :/ I made such a rookie mistake making these cookies, but surprise surprise – they still turned out great! What mistake did I make, you ask? I put only 1 stick of butter, when I was supposed to put 1 1/2 sticks. Fortunately, they didn’t turn out too dry like I thought they might and had a rich cake-y like texture (thanks to the pudding mix, I’m sure). Everyone in my family still really enjoyed them! So, for the recipe I’m going to be adding that 1/2 stick more of butter – BUT, if you like a thicker, tall and dense sort of cookie, you can stick with only 1 stick like I did (accidentally, but it worked *wink*).These cookies have such a rich flavor with vanilla pudding and Fruity Pebbles…and add to that the “milk” frosting and it was such a treat! The frosting was something I’ve never tried before. Don’t freak out, but it has flour in it. I adapted Tasty Kitchen’s That’s the Best Frosting I’ve Ever Had recipe. I’m not convinced that it’s the best best frosting I’ve ever had, but it was perfect for these cookies! Head here for the original frosting recipe, if desired. Mind you, I cut the frosting recipe in half and it was a good amount for the cookies.Now, onto the cookie recipe! Hope you guys enjoy. 😛
Fruity Pebbles Cookies with Milk Frosting
FRUITY PEBBLES COOKIES:
- 2 1/4 cup all-purpose flour
- 1 tsp. baking soda
- 3/4 cup 1 1/2 sticks salted butter, softened
- 1/2 cup granulated sugar
- 1 3.4 oz package instant vanilla pudding mix
- 2 large eggs
- 1 tsp. vanilla extract
- 2 1/4 cups fruity pebbles
- 2 1/2 TB all-purpose flour
- 1/2 cup whole milk
- 1 tsp. vanilla extract
- 1/2 cup butter softened
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together flour and baking soda and set aside.
- In a mixing bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add the pudding mix and beat until well blended. Add eggs and vanilla and mix until just creamy. Slowly pour in the flour mixture and mix until just combined. Gently stir in fruity pebbles.
- Scoop 1″ balls and place on prepared cookie sheets. Bake for 8-10 minutes, or until just lightly browning (you don’t want to overcook!). Let cool for 3 minutes on baking sheet, then transfer to wire rack to finish cooling. While cookies are cooling, prepare frosting.
- For Milk Frosting, in a small pan over medium heat whisk flour into warm milk. Stir constantly until mixture becomes very thick and sticky, like a brownie batter. Take off heat and completely cool. Stir in vanilla.
- While flour-milk mixture is cooling, cream together butter and sugar until very light and fluffy, about 6 minutes. Then add the completely cooled milk/flour/vanilla mixture and beat, beat, beat! If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream. Top on completely cooled cookies. Enjoy!