Brown Butter Fruity Pebbles Cookies with Marshmallows

This cookie is the definition of fun with a little bit of flair! The brown butter adds a carmely flavor to the brown sugar based dough and those colorful flecks of everyone’s favorite cereal- Fruity Pebbles along with some ooey gooey marshmallows! These cookies also hold a secret weapon- dry milk!

These cookies take a little bit more time and preparation but if you are a Fruity Pebbles fan then you are sure to love these!

Want to see some of my other recipes that are a little more simple? Check these ones out:

S’mores Cookies

Funfetti Sprinkle Cookies

Brown Butter Fruity Pebbles Cookies with Marshmallows

If you’re a 90s kid like me then I’m sure you are excited about the idea of a Fruity Pebbles cookie! I would have to say that Fruity Pebbles had to have been one of my top 3 cold cereals growing up…along with Cocoa Pebbles and Reese’s Puffs…okay, I guess there’s Capt’n Crunch and Cinnamon Toast Crunch too…among many others. How is a 90’s girl supposed to choose, anyway- ha! 

These cookies are so fun and colorful and would make the perfect treat at a birthday party or anything rainbow themed. If you’ve never browned butter before, I would strongly recommend trying it with this recipe! Browning the butter gives the cookies a slightly different flavor and really adds a nice depth to this cookie! (Read below to learn more about browning butter). The cookie dough does need to be COLD when you are forming the cookie dough balls to be baked. If your cookie dough is warm whatsoever, your cookies will fall flat and you’ll have a marshmallow disaster! 

Baking with Dry Milk

As I mentioned above, these cookies have a secret ingredient- dry milk. I love the addition of dry milk to these cookies, it makes them just a little bit more creamy and offsets the sweetness of the cereal and marshmallows in just the right way. Don’t have dry milk available? You should have no problem baking these without but it is definitely worth the try!

How do you brown butter?

First, cut your butter into equal fragments (like 1 tablespoon chunks) and place in a pot (best if it’s light colored, so that you can see the color of the butter turn darker) on medium heat. The butter will start to melt and you will stand over it and constantly whisk it. Once the butter has melted, continue to whisk, and slowly bubbles and a foam will start to form on the surface. You’ll notice shortly after these bubbles appear that the butter will turn darker and the smell will become a little bit “nuttier.” Be careful to constantly stir the butter as brown butter can easily burn!

Once your butter has turned a darker color with a different scent, you should immediately remove the butter from the hot pot. Pour the butter into a separate dish and then take a silicone spatula to scrape the bottom of the pot- you will notice there are some brown specks- these are the GOOD stuff! Make sure to scrape those specks into the brown butter…this will make all the difference!

How to Make Brown Butter Fruity Pebble Cookies

To make the cookies you will need the following ingredients:

• Melted Butter
• Brown Butter (Directions below)
• Granulated Sugar
• Light Brown Sugar
• 2 Large Eggs
• Nonfat Dry Milk
• Vanilla Extract
• Baking Powder
• Salt
• Baking Soda
• All Purpose Flour
• Mini Marshmallows
• Fruity Pebbles Cereal

MAKE THE CRUNCH. First, you are going to make the Fruity Pebbles crunch. Add Fruity Pebbles, nonfat Dry Milk, sugar, and salt to a mixing bowl. THen melt the butter and pour over the mixture and mix until well combined. You’ll then bake the crunch at 275 degrees for 20 minutes.

BROWN THE BUTTER. Cut your butter into equal fragments (like 1 tablespoon chunks) and place in a pot (best if it’s light colored, so that you can see the color of the butter turn darker) on medium heat. The butter will start to melt and you will stand over it and constantly whisk it. Once the butter has melted, continue to whisk, and slowly bubbles and a foam will start to form on the surface. You’ll notice shortly after these bubbles appear that the butter will turn darker and the smell will become a little bit “nuttier.” Be careful to constantly stir the butter as brown butter can easily burn!

Once your butter has turned a darker color with a different scent, you should immediately remove the butter from the hot pot. Pour the butter into a separate dish and then take a silicone spatula to scrape the bottom of the pot- you will notice there are some brown specks- these are the GOOD stuff! Make sure to scrape those specks into the brown butter…this will make all the difference! Allow the brown butter to completely cool.

MIX. To make the cookies, add the browned butter (must be completely cooled), brown sugar, and granulated sugar and cream until well combined. Add in the eggs and vanilla, mix on low until the ingredients are well mixed. Sift together dry ingredients: flour, baking soda, baking powder, and dry milk. Fold in the Fruity Pebbles Crunch mixture and marshmallows. Refrigerate cookie dough for 45 minutes to 3 hours. Cookie dough must be cold!

MEASURE AND PLACE. Measure cookie dough into 1.5-2 ounce round mounds of dough. I found the larger sized cookies don’t work really well with this recipe and so I preferred the smaller dough mounds! Cookie dough mounds should be tall and cookie dough should be cold and stiff (or cookies will fall flat. Pop dough into the refrigerator for 30 minutes if you are nervous that your dough is too soft/warm). Place cookie dough mounds on a lined cookie sheet about 2-3 inches apart from one another.

BAKE. Place cookie mounds onto a cookie sheet lined with parchment paper or silicone mats to bake at 375 for 9-11 minutes. When edges of cookies are set and the tops begin to brown, remove from the oven. Allow cookies to finish baking on the warm sheet, at least 20 minutes, before removing.

Here’s the recipe below! Enjoy!