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Fruity Pebbles Cookies with Cake Mix

These Fruity Pebble Cookies are made with cake mix for a simple and tasty base and topped with a creamy cereal milk buttercream frosting and colorful fruity pebbles. Perfect for a colorful and sweet treat without the hassle.

A pile of frosted cake mix fruit pebble cookies with a bite missing from the top cookie.

Fruity Pebbles Cookies Recipe

Fruity Pebbles has always been my husband’s favorite cereal, so I knew I had to find a fun way to incorporate them into a dessert. The soft cookie base starts with a vanilla cake mix base filled with Fruity Pebbles. These cookies are then topped with a cereal milk-infused frosting and sprinkled with extra Fruity Pebbles for more color and crunch. They’re so much fun and perfect for any cereal lover.

If you love bright, colorful cookies, check out my Jello Sugar Cookies!

Stack of three fruity pebble cookies made from cake mix.

Ingredients

Cookies

  • Vanilla cake mix – Provides a simple and flavorful base for the cookies.
  • Eggs – Add structure and moisture, helping the cookies to rise and set properly.
  • Canola or vegetable oil – Keeps the cookies soft and tender.
  • Fruity Pebbles cereal – Adds a fun, fruity flavor and a bit of crunch.

Frosting

  • Milk – Used to infuse with Fruity Pebbles, creating cereal milk that adds a unique flavor to the frosting.
  • Fruity Pebbles – Infused into the milk for the frosting and added on top for extra crunch and color.
  • Unsalted butter – Provides a rich, creamy base for the frosting.
  • Powdered sugar – Sweetens and thickens the frosting to the perfect consistency.
  • Vanilla – Enhances the overall flavor of the frosting.
  • Salt – Balances the sweetness and enhances the other flavors.
Ingredients such as vanilla cake mix, oil, eggs, Fruity Pebbles cereal, powdered sugar, butte, and vanilla displayed on the counter.

Making the Cookies

Cookies

  1. Prepare – Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside to prevent sticking and ensure even baking.
  2. Mix cookie dough – In a large bowl, mix the cake mix, eggs, and oil until well combined. Fold in the Fruity Pebbles cereal to distribute it evenly throughout the dough.
  3. Scoop dough – Scoop the dough using a medium cookie scoop and arrange the balls on the prepared cookie sheet, leaving at least two inches between each dough ball to allow for spreading.
  4. Bake and cool – Bake for 9-11 minutes or until the edges of the cookies have set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling completely.
Collage showing four steps to make the cake mix cookie dough.

Frosting

  1. Infuse the milk – Once the cookies have cooled, make the frosting. Add 2/3 cup of Fruity Pebbles to a small bowl and pour the milk over top. Stir well to combine and set aside for 10 minutes to allow the cereal flavor to infuse into the milk.
  2. Strain the milk – Strain the milk through a fine mesh sieve to separate the milk from the cereal, ensuring you have a smooth cereal milk for the frosting.
  3. Beat the butter – In the bowl of a stand mixer, beat the butter with the paddle attachment until smooth and creamy.
  4. Mix the frosting – Beat in the powdered sugar, vanilla, salt, and 1 1/2 tablespoons of the cereal milk until smooth. Add additional cereal milk 1 teaspoon at a time until the desired consistency is reached, ensuring the frosting is smooth and spreadable.
Collage showing four steps to make the cereal milk frosting.
  1. Frost the cookies – Frost the tops of the cookies and sprinkle the remaining Fruity Pebbles over the frosting for added color and crunch.
  2. Set and enjoy – Allow the frosting to set before serving. Enjoy your delicious treats!
Collage showing two steps to frost and decorate the cookies.

Variations and substitutions

Cake mix options – You can use yellow, white, or confetti cake mix instead of vanilla. If using white cake mix, add 2 teaspoons of vanilla extract to the cookie dough to enhance the flavor.

Butter substitute – Melted butter can be used instead of oil in the recipe. This will give the cookies a richer flavor and a more cakey texture.

Add white chocolate chips – For a sweeter cookie, add 1 cup of white chocolate chips to the cookie dough. This adds a nice contrast to the fruity flavors.

Alternative frosting – Use cream cheese frosting instead of cereal milk frosting for a tangy and creamy alternative that pairs well with the fruity cereal.

Different cereal options – Try using other cereals like Cocoa Pebbles, Trix, Lucky Charms, or Cap’n Crunch for a fun twist on the flavor and texture. Each cereal will bring its unique taste and crunch to the cookies.

Six Fruity Pebble cake mix cookies on a wire rack on the counter.

Tips for success

  • Adjust oil for cake mix size – This recipe was tested with Betty Crocker cake mix. If you’re using a larger 15.25-ounce box (such as Duncan Hines or Pillsbury), increase the oil to ½ cup total to ensure the dough has the right consistency.
  • Chill the dough – If the cookie dough is too sticky to roll into balls, refrigerate it for 15-20 minutes to make it easier to handle. This will help you form uniform cookies without the mess.
  • Evenly scoop dough: Use a medium cookie scoop to ensure all the cookies are the same size, which helps them bake evenly.
  • Room-temperature butter – Use room-temperature butter for the frosting. This ensures a smooth, creamy consistency that’s easy to spread on the cookies.
  • Cool completely – Ensure the cookies are completely cooled before frosting to prevent the frosting from melting and becoming too runny.
Cake mix cookies with cereal milk frosting and colorful Fruity Pebbles cereal.

​How to store the cake

Leftover fruity pebbles cookies can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.

The cookies can be frozen for up to three months. Allow the cookies to cool completely before transferring them to an airtight container or freezer bag for storage. Thaw at room temperature before eating. The texture of the fruit pebbles on top of the cookies will be softer once the cookies are thawed.

Frosted cookies topped with Fruity Pebbles on the counter.

Looking for more frosted cake mix cookie recipes?

Check out these fun cookies.

Did you love these cereal cookies? Please let us know what you think in the comments below.

Stack of colorful frosted Fruity Pebble cake mix cookies.

Fruity Pebbles Cookies with Cake Mix

Author: Mandy
These Fruity Pebbles Cookies are made with cake mix and topped with a cereal milk-infused frosting and extra Fruity Pebbles for added crunch and color. Perfect for a fun and easy treat that’s sure to brighten up any event.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 20 Cookies
Calories 258 kcal

Ingredients
  

Cookies

  • 13.25 ounce box of vanilla cake mix
  • 2 large eggs
  • 1/3 cup canola or vegetable oil
  • 1 1/2 cups fruity pebbles cereal

Frosting

  • 1 cup fruity pebbles divided
  • 1/2 cup milk
  • 3/4 cup unsalted butter room temperature
  • 2 3/4 cups powdered Sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions
 

Cookies

  • Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
  • Mix the cake mix, eggs, and oil in a large mixing bowl until well combined. Fold in 1 ½ cups of cereal.
  • Scoop the dough using a medium cookie scoop and arrange the balls on the prepared cookie sheets, leaving at least two inches between each cookie.
  • Bake for 9-11 minutes or until the edges of the cookies have set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.

Frosting

  • Once the cookies have cooled, make the frosting. Add 2/3 cup of fruity pebbles to a small bowl and pour the milk over top. Stir well to combine and set aside for 10 minutes.
  • Strain the milk through a fine mesh sieve to separate the milk from the cereal.
  • In a large bowl beat the butter with stand mixer fitted with a paddle attachment until smooth and creamy.
  • Beat in the powdered sugar, vanilla, salt, and 1 1/2 tablespoons of the cereal milk until smooth. Add additional cereal milk 1 teaspoon at a time until the desired consistency is reached.
  • Frost the top of the cookies and sprinkle the remaining fruity pebbles over the frosting.
  • Allow the frosting to set and enjoy!

Notes

  • Store the cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
  • The cookies can be frozen for up to three months. Allow the cookies to cool completely before transferring them to an airtight container or freezer bag for storage. Thaw at room temperature before eating.

Nutrition

Calories: 258kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 35mgSodium: 249mgPotassium: 33mgFiber: 0.2gSugar: 26gVitamin A: 371IUVitamin C: 1mgCalcium: 54mgIron: 1mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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