Go Back
blog author holding a split open fruity pebble cookie
Print Recipe
5 from 1 vote

Levain Bakery-Inspired Fruity Pebble Cookies

These Fruity Pebble Cookies are seriously mind-blowing! Giant, 6-oz cookies jam-packed with Fruity Pebbles, cereal marshmallows and white chocolate chips done in the style of famed Levain Bakery!
Prep Time35 mins
Cook Time13 mins
Total Time48 mins
Course: Cookies
Cuisine: American, Dessert
Servings: 9 cookies


  • Digital kitchen scale


  • 1 cup COLD unsalted butter, cut into cubes
  • cups granulated white sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • cups cake flour
  • cups all-purpose flour
  • 2 cups Fruity Pebbles cereal crumbs (finely ground)
  • 2 cups Fruity Pebbles with Marshmallows cereal (can substitute with regular Fruity Pebbles)
  • 2 cups white chocolate chips


  • Preheat oven to 410° degrees F.
  • In the bowl of a stand mixer, cream together the butter and granulated sugar with the paddle attachment on low speed for 30 seconds. Increase speed to medium and continue beating for another 30 seconds. Lastly, increase speed once more to medium-high speed and continue beating for 30 more seconds. Mixture should be light and fluffy.
  • Beat in the eggs, one at a time, followed by the vanilla extract. Add in the cornstarch, baking soda, salt, cake flour, and all-purpose flour and mix on low speed until just combined. Add in the Fruity Pebble crumbs and mix well. Lastly, stir in the Fruity Pebbles with Marshmallows cereal and white chocolate chips by hand so as not to break the cereal or marshmallow pieces. Refrigerate the dough for 30 minutes.
  • Line a baking sheet with parchment paper. Using a digital cooking scale for accuracy, measure out a roughly shaped and loosely packed 6-ounce ball of dough. I like to measure my dough balls kind of taller as well. You don't want the dough balls to be too tight or compacted; a looser, rougher pack is perfect. Place 4 to a baking sheet in a staggered pattern about 3" apart.
  • Bake for 10-13 minutes in the center rack of the oven, one sheet at a time. Bake until light golden brown, cookies appear set and are dull in color and texture. Do not over-bake. A good tip to gauge your proper baking time is to bake off one cookie at a time to see when your ideal baking time is. Cookies will still be significantly underdone in the center; remember, as they cool on the baking sheets they will continue to set up. Cookies will be fragile as they cool, so allow them to sit undisturbed for at least 30 minutes before cutting or serving. Keep any remaining dough refrigerated while other cookies bake.


For a fun cereal flavor, I used Fruity Pebbles with Marshmallows cereal. This is a Fruity Pebble cereal base with Lucky Charms marshmallows in them. I found it at my local grocery store, but Target, Walmart, Safeway, and Winco should have it as I think it is a regular cereal mainstay now. If you cannot find this particular Fruity Pebble with Marshmallow type, plain Fruity Pebbles will work!