@christopherhopkins1: 🌈🍪 Fruity Pebble Marshmallow Stuffed Cookies are soft, chewy, gooey, and bursting with colorful cereal crunch! 😍 🛒 Ingredients For the Cookies 2¼ cups all-purpose flour 1 tsp baking soda ½ tsp baking powder ½ tsp salt ½ cup unsalted butter, softened ¾ cup granulated sugar ½ cup light brown sugar, packed 2 large eggs 1 tsp vanilla extract 1½ cups Fruity Pebbles cereal For the Marshmallow Center 12 large marshmallows 1 tbsp unsalted butter, melted Optional Add-Ins ½ cup white chocolate chips ¼ cup extra Fruity Pebbles Garnish Extra Fruity Pebbles White chocolate drizzle Mini marshmallows 👩‍🍳 Directions Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Step 4: Add the eggs one at a time, then mix in the vanilla. Step 5: Gradually add the dry ingredients and mix just until a soft cookie dough forms. Step 6: Gently fold in the Fruity Pebbles and white chocolate chips if using. Step 7: Divide the dough into about 12 equal portions. Flatten each portion into a thick disk. Step 8: Place one marshmallow in the center of each piece of dough. Wrap the dough completely around the marshmallow and pinch the edges tightly to seal. Step 9: Roll each stuffed cookie into a smooth ball, making sure there are no exposed areas where the marshmallow can escape. Step 10: Place the cookie dough balls on the prepared baking sheets, leaving about 2–3 inches between each. Step 11: Bake for 10–12 minutes, until the edges are lightly golden and the centers look slightly soft. Step 12: Immediately press a few extra Fruity Pebbles onto the warm cookie tops. Step 13: Allow the cookies to cool on the baking sheet for 5–7 minutes before transferring them to a wire rack. Step 14: Drizzle with melted white chocolate and sprinkle with additional Fruity Pebbles if desired. 💡 Tips Seal the marshmallow completely inside the dough to prevent it from leaking during baking. Chill the stuffed cookie dough balls for 20–30 minutes before baking for thicker cookies. Don't overbake—the centers should remain soft and chewy. Add extra cereal immediately after baking while the cookies are still warm. For an extra gooey center, serve the cookies slightly warm. Store in an airtight container for up to 3 days. Reheat for about 8–10 seconds before serving to bring back that gooey marshmallow center. For a bakery-style presentation, make the cookies thick and oversized, press colorful Fruity Pebbles onto the warm tops, drizzle with glossy white chocolate, and finish with a few tiny marshmallow pieces. 🌈🍪

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Monday 10 August 2026 22:40:34 GMT