Levain Bakery-Style Fruity Pebble Cookies

These Levain Bakery-Style Fruity Pebble Cookies are a playful twist on the famous New York–style cookies, packed with creamy white chocolate and the colorful crunch of Fruity Pebbles. I love how each bite brings a burst of sweetness and nostalgia, perfectly balancing a soft, gooey center with a crisp outer edge.

Why You’ll Love This Recipe

I love this recipe because it transforms a childhood cereal into a bakery-worthy dessert. The combination of buttery dough, melted white chocolate, and fruity cereal gives these cookies a fun texture and flavor that’s both whimsical and indulgent. They stay thick and chewy, just like the original Levain cookies, and the Fruity Pebbles add a bright, colorful touch that makes them perfect for parties or weekend baking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup COLD unsalted butter, cut into cubes
1½ cups granulated white sugar
2 large eggs
1 tsp pure vanilla extract
1 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1½ cups cake flour
1¾ 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

Directions

1. I start by preheating my oven to 410°F (210°C) and lining two baking sheets with parchment paper.
2. In a large mixing bowl, I cream together the cold cubed butter and granulated sugar until light and fluffy, about 3–4 minutes.
3. I add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.
4. In a separate bowl, I whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.
5. I gradually add the dry ingredients to the butter mixture until just combined.
6. I fold in the Fruity Pebble crumbs, Fruity Pebbles with Marshmallows, and white chocolate chips until evenly distributed.
7. Using a large cookie scoop or my hands, I form the dough into large balls (about 6 oz each) and place them on the prepared baking sheets, spacing them a few inches apart.
8. I bake the cookies for 9–11 minutes, until the edges are lightly golden but the centers are still soft.
9. I let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 8 large bakery-style cookies. The total time is approximately 30 minutes, including 15 minutes of prep and 10–11 minutes of baking time, plus cooling.

Variations

I sometimes swap the Fruity Pebbles with other cereals like Cocoa Pebbles or Lucky Charms for a fun twist. For a richer flavor, I might use browned butter instead of regular butter, though I make sure to chill it before mixing. Adding a drizzle of melted white chocolate on top also gives the cookies a pretty finish.

Storage/Reheating

I keep the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them for up to 3 months. When I want to reheat them, I pop one in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness.

FAQs

How do I make sure the cookies stay thick like Levain Bakery’s?

I always use cold butter and don’t overmix the dough. Chilling the dough before baking can also help them hold their shape.

Can I use only all-purpose flour?

Yes, but the cake flour helps make the cookies softer. If using all-purpose flour only, the cookies might be a bit denser.

Do I need to grind the Fruity Pebbles into crumbs?

Yes, the crumbs blend into the dough to add flavor and color, while the whole pieces give texture.

Can I make smaller cookies?

Absolutely. I just reduce the baking time to about 7–8 minutes for medium-sized cookies.

Why use cold butter instead of softened butter?

Cold butter helps create a thicker, chunkier cookie, similar to the Levain Bakery style.

Can I freeze the cookie dough?

Yes, I shape the dough into balls, freeze them, and bake straight from frozen, adding 1–2 minutes to the baking time.

What type of white chocolate chips work best?

I prefer using high-quality white chocolate chips that melt smoothly and don’t burn easily.

Can I add nuts or other mix-ins?

Definitely. Chopped macadamia nuts or almonds pair beautifully with the white chocolate and fruity cereal.

How do I prevent the cookies from spreading too much?

Keeping the butter cold and not overmixing the dough are key. Also, I make sure the baking sheet isn’t warm when placing the dough balls on it.

Are these cookies good for gifting?

Yes, they make colorful and fun gifts. I usually wrap each cookie in cellophane or place them in a decorative tin.

Conclusion

I love how these Levain Bakery-Style Fruity Pebble Cookies combine nostalgic cereal flavor with the rich, gooey texture of a classic bakery cookie. Every bite bursts with color, sweetness, and crunch, making them irresistible for kids and adults alike. Whether I’m baking for a special occasion or just to brighten a weekend, these cookies always bring smiles.

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