fruity pebble + marshmallow cookie.

Am I serious right now? A fruity pebble marshmallow cookie? I must to be kidding.

But I am not kidding. Not at all. It’s a version of the Momofuku Cornflake Chocolate Chip Marshmallow cookie they mention in the Milk Bar cookbook and I had to try it. You see, I am a cereal addict. I love it. I’d eat it all the time if it was at all good for people to do such things. I have loved cereal forever – and i’m not even talking about the super-sugary kind. Even things like Cheerios and Corn Flakes in my pantry cause me to rethink/ditch my dinner plans for a bowlful of starchy goodness. 

This is probably one of the reasons I am in love with the Momofuku Milk Bar cookbook this year. They seem to feel the same way about all things cereal. Since i had so much fun with the Cornflake version, i thought i’d give the Fruity Pebble one a whirl.

I confess: I was worried about the sweetness. Obviously Fruity Pebbles are much sweeter than Cornflakes, and I wasn’t sure if that would kill this cookie for me. Surprisingly, making the Fruity Pebble Crunch (the first step in the cookie process), in my opinion, zaps some of the sweetness right out of those Pebbles, leaving you with a really lovely salty, crunchy, mildly sweet base to work from. And boy, do they make a nice snack.

I have talked about this before, but I have a deep admiration for the creaming method used for all the Milk Bar cookies. It’s nothing short of incredible. Make sure you do it. I would love to tell you how sad you will be if you don’t do it, but i don’t have the heart to ignore the process when I make these cookies. But look at that batter post-creaming:

Fluffy like a summer cloud. Would you want to skip it? I didn’t think so.

Since by now most of you know how obsessed I am with this cookbook, I won’t bore you with professions of love this time. Other than to tell you I solemnly swear to make every single thing in this book. I promise. This weekend i’m going to order everything I need to make the cakes; things like acetate strips, cake collars, pistachio paste, passion fruit puree…the list goes on. I’m beyond excited. Also a little intimidated, but I can work through that.

I firmly believe that once you master one of the Momofuku cookies, you can master them all, so please refer to my guide for the Cornflake Chocolate Chip Marshmallow cookies to help you with these. They are not the easiest cookies to get right; go slowly and don’t shortcut and you’ll be rewarded with a delicious treat.

Yes: those.

Just gazing upon that river of marshmallows makes me want to whip up another batch.

This could be due to the absence of chocolate in these, but the Fruity Pebble version seemed to be less touchy than its Cornflake counterpart. I baked mine for exactly 13 minutes and they came out, well, just like what you see above. My one tip on these is seen below, and I think this holds true for any cookie involving marshmallows:

See the difference in spread and gooeyness? See how the marshmallow goes from fluffy-melty to almost candy-like? That’s the difference thirty seconds makes with these things. Which is why I say to really watch, I mean stand there and WATCH, your first batch to see how long they’ll take for you. Every oven is different, so you want to get the most out of your effort. It’s definitely worth your time to begin really scrutinizing these at the 10-minute mark.

The good news? once you’ve got your timing down, the rest is easy. Just pop them in a few at a time and they’ll do the rest. They cool rather quickly (again, I think not having chocolate in them helps that) so you can enjoy them almost right away.

Now, off to make my Amazon order list for the cake section of this beloved book.

Adapted from The Momofuku Milk Bar Cookbook by Christina Tosi. Her genius is my fun baking life right now.

Marshmallow + Fruity Pebble Crunch Cookie

for the fruity pebble crunch:

  • 2 1/2 cups of fruity pebbles
  • 1/4 cup of milk powder
  • 1 tablespoons of sugar
  • 1/4 teaspoon of kosher salt
  • 6 tablespoons of unsalted butter, melted

for the cookies:

  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 1/4 granulated sugar
  • 2/3 cup light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 3 cups fruity pebble crunch (or the whole recipe, which leaves none for you to snack on. moment of silence.)
  • 1 1/4 mini marshmallows

First things first: Crunch time.

Preheat oven to 275˚F.

Pour the fruity pebbles in a medium bowl. Add the milk powder, sugar and salt and toss to mix. Add the butter and toss well to coat. The mixture should form small clusters.

Spread the clusters on to a parchment lined sheet pan and bake for 20 minutes, until toasted and buttery-smelling. and delicious.

Cool the crunch mixture completely before adding to your cookie mixture. It cools pretty fast, so while you’re waiting on this to finish cooling, begin assembling your cookies.

Now for the cookie dough.

Line a sheet pan which will fit comfortably in your refrigerator with parchment paper. Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat on high for 7-8 minutes. I mean it.

Reduce mixer speed to low and add flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than one minute. Do not overmix.

Still on low speed, mix in the fruity pebble crunch just until incorporated, no more than 30 seconds or so. Add the marshmallows and mix again on low just until incorporated, about 30 seconds. If you feel like it’s uneven, use a spatula or large spoon and sort of fold them in the rest of the way.

Using an ice cream scoop equal to 1/3 cup measure (thereabouts) portion out the dough onto your prepared sheet pan. Push the tops of the cookies a little flat; not all the way smooshed but just so they’re less roundy and more flat on top. Wrap entire sheet in plastic wrap and refrigerate for at least one hour (I say at least two hours) or up to one week.

Finally! We bake the cookies.

When you’re ready, preheat oven to 350˚F.

Arrange the chilled dough a minimum of 4 inches apart on a parchment-lined sheet pan. Don’t ignore this instruction: it will mean you have to do several batches in and out of the oven, but it won’t work putting them closer together. I use half-sheet pans, and I did six per pan. Bake for 10-13 minutes, watching carefully after the 10-minute mark. When done, the cookies should be golden but not all disfigured (like my fig. 2). Remove them when the marshmallows are melty, but not getting dark like candy.

Cool the cookies completely (they’re very breaky when still warm) on the sheet pans before transferring to a plate or container for storage. At room temperature, they should keep for 5 days. Freezer? One month.

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  • Reply Brianne February 12, 2012 at 11:20 am

    I was very excited about this variation when I saw it in the Milk Bar book. I made the cornflake chocolate chip cookies last week, but I’m still trying to decide if I like them or not. I like the salty-sweet combination and the different textures, but I don’t know if it’s my kind of cookie. I still want to try her corn cookie and that blueberries and cream cookie, though!

    How cool that you’re making the investment into tools for the cakes! Milk Bar cakes pretty much blow my mind. I can’t wait to see how yours come out!

    • Reply shannon February 13, 2012 at 8:25 am

      You know, the cornflake/chocolate chip one was the first one i did, and now that i’ve made several more, i think if i had a “least favorite” (and i feel bad even saying that) it would be that one. The compost cookie has the same salty/sweet combo, and i liked that one a lot more. I think Mr. Table and i would disagree on that one, however.

      I should tell you, i made that corn cookie this weekend after making a special trip for freeze dried corn. Brianne: they. are. spectacular. They’ll be on the blog soon, but first i need to figure out how to put corn perfection into words. They don’t make a huge batch, so there’s not many left, and i think i’m starting to have a little anxiety about them being gone. And those blueberries and cream cookies went equally fast, so i highly recommend both of them. And these fruity pebble ones? they’re just fun. I think you taste the marshmallow more than in the cornflake/chocolate chip version, which i personally liked. let me know when you try them!!

      • Reply Brianne February 16, 2012 at 10:15 am

        The marshmallow was something I really missed out on in the cornflake cookies. Thanks for all your tips! I’m going to be baking cookies for weeks now!

        • Reply shannon February 21, 2012 at 9:34 am

          you’re very welcome! ket me know how your cookies turn out/which ones you end up making – and let me know if your friends start getting mad at you because they’re gaining weight. I’ve had people ban me temporarily from their houses if i have a batch of any of the Momofuku cookies in my hand.

  • Reply Marjorie February 13, 2012 at 6:35 am

    I fell upon your website when I was starting to hear the Momofuku cookie buzz and you inspired me to try them out. Well let’s just say that in the past three weeks, i have made the cornflake chocolate chip marshmellow cookies, the confetti cookies multiple times, and yes, even the birthday layer cake! Every single recipe has been fun and the products absolutely delicious! My new favorite websites are King Arthur Flour (malted milk powder is fabulous!) and Amazon for that 6 inch cake ring and 1/4 sheet pans which seem to be a bit tricky to find. Your comments to her recipes are very helpful, and i am following them precisely to get the perfect results! Compost cookies are next. And then the carrot cake. Thank you again for the help and inspiration. My office mates are thrilled with the results, but seem to be complaining about their waistlines! It’s just cereal with some add-ins I tell them!

    • Reply shannon February 13, 2012 at 9:25 am

      Hi Marjorie! I agree, once you get going with this cookbook, you can’t stop. I find the recipes to be super fun also, and my family and friends would agree with your office mates for sure; there has been some talk of expanding waistlines here as well. I’m so happy my experiments have helped you; that’s always great to hear.
      You did the birthday layer cake! my sister has already claimed that as her birthday cake this year (in May). I haven’t tried any of the cakes yet, but i’m getting ready to. I’m a little nervous but it’s good to hear from someone who’s tried it. Think good thoughts for me. 🙂
      Have fun with the compost cookies and the carrot cake, and let me know how they turn out for you!

  • Reply Liam @ "Is butter a carb?" February 13, 2012 at 3:23 pm

    You get fruit flavoured cornflakes in America?


    These look delicious! Great post 😉

    • Reply shannon February 13, 2012 at 3:37 pm

      (gasp) do you NOT have fruity pebbles cereal in the UK??!?!? this is horrible news.

      1. go to
      2. order the magical fruity pebbles.
      3. buy extra boxes.
      4. make these cookies.

      you really ARE living on the wrong continent. 🙂

  • Reply Jen @ Juanita's Cocina February 13, 2012 at 4:01 pm

    I have no words except…


    These are so fabulous that I’m adding the fruity pebbles to the shopping list right now. I’m going to have to hide them though…the kid might think they’re his.

    GREAT and fun recipe!

    • Reply shannon February 14, 2012 at 9:19 am

      Thanks Jen! I wish i could take credit for adding cereal to cookies, but sadly, i can’t. I think if i had Christina Tosi’s brain, i wouldn’t know what to do with myself. Enjoy these!

  • Reply Kristina February 15, 2012 at 6:22 pm

    O wow, these cookies are absolute genius! Its like everything I loved as a kid all smashed into one amazing cookie, I’m definitely putting this on my list of recipes to try!

  • Reply Choc Chip Uru February 25, 2012 at 3:16 pm

    What a wonderful idea! They look so cute and colourful and choc-a-block full of flavours!
    I can eat it for breakfast right?

    Choc Chip Uru
    Latest: Two Twixed Fudgy “Whities”

    • Reply shannon February 25, 2012 at 3:19 pm

      Of course you could eat it for breakfast! it’s cereal, after all. At least that’s what i tell myself. 🙂

  • Reply Angie April 23, 2012 at 9:33 am

    I finally made these this weekend when my parents and siblings came over for dinner. My mother pronounced them “facinating… and delicious”. My sister and brother just kept peeling off little pieces. They were definitely a bit challenging but so much fun! Thanks for sharing!

    • Reply shannon April 23, 2012 at 4:34 pm

      angie, i’m so happy you had fun with them! i love your mother’s comment…”fascinating” is an excellent way to describe these cookies. 🙂 they’re weird, and challenging, but it sounds like you succeeded, and that’s awesome.

  • Reply Meyer Lemon Drop Muffins ~ #MeyerLemonWeek! | Juanita's Cocina August 7, 2013 at 3:51 am

    […] met Shannon from A Periodic Table over a plate of fruity pebble cookies.  And really, how could you not want to be friends with someone who makes fruity pebble cookies?  […]

  • Reply J. Doe (@SprungAtLast) January 26, 2015 at 12:32 pm

    You have ruined my diet, and enriched my life. Thank you.

    • Reply shannon January 29, 2015 at 9:46 am

      I’m proud of both of the things I’ve accomplished here, then. You’re very welcome.

      PS: i love your blog. I clicked over and was instantly in love with both the way you write and the obvious thought which goes into it. I look forward to reading more and not being a stalker about it.

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