Edible Funfetti Cookie Dough Recipe

Jump to Recipe

These fruity pebble marshmallow cookies bring back every good memory of Saturday morning cartoons and cereal bowls. A soft, buttery cookie is wrapped around a whole marshmallow, then rolled in bright, crunchy cereal. Every bite has a gooey center and a little bit of crunch on the outside.

I came up with these on a rainy weekend when my kids were bored and asking for something fun to bake. We had a half box of fruity cereal sitting in the pantry and a bag of marshmallows left over from hot chocolate season.

Within thirty minutes, the whole kitchen smelled like a bakery and my kids were arguing over who got the first cookie. That’s when I knew this one was a keeper.

There’s something about pulling a warm cookie apart and watching the marshmallow stretch that never gets old. Kids and adults both end up smiling at the table over this one.

If you like fun, playful cookies like this, you might also enjoy my funfetti cookie dough or my monster cookie bars. But today, let’s talk all about these cereal-covered, marshmallow-stuffed cookies.

Soft on the outside, gooey and stretchy in the middle.

Why These Fruity Pebble Marshmallow Cookies Work

• One bowl, no mixer required, and no chilling time needed.
• The whole marshmallow melts inside and turns wonderfully gooey as it bakes.
• The crunchy cereal coating adds color and texture to every cookie.
• They come together in under 30 minutes from start to finish.
• Kids love helping wrap the dough around the marshmallows.
• The recipe uses just a handful of ingredients you likely already have on hand.

Substitutions and Variations

• Swap the fruity cereal for cinnamon or honey flavored cereal for a different twist.
• Use three or four mini marshmallows instead of one large marshmallow if that’s what you have.
• Add a handful of white chocolate chips to the dough for extra sweetness.

The Parts of This Recipe

This recipe has three simple parts that come together fast.

The first part is the buttery cookie dough base, mixed with a little cereal right inside for flavor.

The second part is the marshmallow center, and the third part is the crunchy cereal coating rolled on the outside. Once you have all three ready, assembly only takes a few minutes.

Ingredient Notes for This Recipe

• Butter: Use softened butter so it creams smoothly with the sugar.
• Fruity cereal: Any fruity crisped rice cereal works well here, not just one brand.
• Marshmallows: Large, soft marshmallows work best. Softer brands flatten more evenly as the cookies bake.
• Egg: Bring it to room temperature so it blends smoothly into the dough.
• Baking soda: Check that yours is fresh, since old baking soda can keep cookies from spreading properly.

What You’ll Need

• 10 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups fruity crisped rice cereal, divided
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 8 large marshmallows

I always keep this cookie scoop in my drawer for recipes like this one. It makes portioning the dough so much faster and keeps every cookie the same size.

Shop My Favorite Cookie Scoop

How to Make Fruity Pebble Marshmallow Cookies

Step 1: Mix the Wet Ingredients

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter, sugar, and 1/2 cup of cereal together until fluffy.
3. Mix in the egg and vanilla extract until fully combined.

Step 2: Add the Dry Ingredients

1. Stir the flour, baking soda, and salt into the wet mixture until a soft dough forms.
2. Gently fold in 1 cup of cereal, saving the rest for coating.

Tip: Fold gently so the cereal doesn’t turn to crumbs in the dough.

Step 3: Wrap the Marshmallows

1. Scoop a 3 to 4 tablespoon ball of dough and flatten it in your palm.
2. Place a marshmallow in the center and wrap the dough completely around it, sealing the edges.
3. Roll the wrapped dough ball in the remaining cereal to coat the outside.

Tip: Chill the extra dough balls in the fridge while earlier batches bake, so they hold their shape.

Step 4: Bake and Cool

1. Space the cookies at least 3 inches apart on the baking sheet, baking 4 to 6 at a time.
2. Bake for 8 to 11 minutes, until the marshmallow starts to peek through the tops.
3. Let the cookies rest on the pan for a few minutes before moving them to a wire rack.

Tip: Give the cookies time to cool. The melted marshmallow center stays very hot right out of the oven.

Print

Fruity Pebble Marshmallow Cookies

Soft, buttery cookies wrapped around a gooey marshmallow center and rolled in colorful fruity cereal.

Prep Time20 minutes

Cook Time9 minutes

Total Time29 minutes

Servings8 cookies

Ingredients

• 10 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups fruity crisped rice cereal, divided
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 8 large marshmallows

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Cream the butter, sugar, and 1/2 cup of cereal until fluffy. Mix in the egg and vanilla.
3. Stir in the flour, baking soda, and salt, then fold in 1 cup of cereal.
4. Wrap dough balls around each marshmallow, sealing the edges, then roll in the remaining cereal.
5. Bake 4 to 6 cookies at a time for 8 to 11 minutes, until marshmallow peeks through the top.
6. Cool on the pan briefly, then transfer to a wire rack.

Notes

• Softer marshmallow brands tend to flatten more evenly while baking.
• Nutrition values are estimated and will vary based on exact ingredients used.

Nutrition (per serving)

• Calories340
• Total Fat15g
• Saturated Fat9g
• Cholesterol58mg
• Sodium265mg
• Total Carbs46g
• Dietary Fiber1g
• Sugars19g
• Protein4g
• Calcium13mg
• Iron2mg
• Potassium49mg

Serving Ideas for These Cookies

• Serve them warm with a cold glass of milk for dunking.
• Pair with vanilla ice cream for an easy cookie sandwich.
• Stack a few on a plate for a colorful party dessert table.

Tips for the Best Marshmallow Stuffed Cookies

• Seal the dough completely around the marshmallow so it doesn’t leak out while baking.
• Space cookies well apart, since they spread more than a regular cookie.
• Line your pan with parchment paper to catch any marshmallow that escapes.
• Tap the hot pan gently on the counter right after baking if the tops look uneven.
• Let the cookies cool fully before storing so the marshmallow can set.
• Use a cookie scoop for evenly sized dough balls every time.
• Keep a small bowl of water nearby to smooth the dough edges if they crack while sealing.

Notes and Frequently Asked Questions

• Can I make the dough ahead of time? Yes, you can prepare the dough balls a few hours ahead and keep them chilled until you’re ready to bake.
• How do I store leftover cookies? Keep them in an airtight container at room temperature for up to a week.
• Can I freeze these cookies? Yes, wrap cooled cookies individually and freeze for up to three months.
• Can I substitute a different cereal? Yes, most fruity crisped rice cereals work well in place of the original.
• Why did my marshmallow leak out during baking? This usually means the dough wasn’t sealed all the way around the marshmallow before baking.
• Do I need to chill the dough before baking? No chilling is required, which is part of what makes this recipe so quick.

A few people have also asked if mini marshmallows work in place of one large one.

They do. I just use three or four mini marshmallows pressed together in the center instead of one large marshmallow.

It gives a similar gooey result with a slightly different texture inside.

A Few Final Thoughts

These cookies have turned into a regular request in our house, especially on weekends.

They’re playful, a little messy, and always make people smile when the marshmallow stretches apart.

I hope they bring the same kind of joy to your kitchen table.

Cookies like this remind me why baking with kids is worth the mess. Thank you so much for stopping by today.

If you’re looking for another cereal treat next, my lucky charms cookie bars are always a hit too. I’ll be sharing more fun mashup recipes like this one soon.

Jessica MooreHi, I’m Jessica! I bake and share simple, cozy recipes here on CookieRecipesOnline.com. Thanks for stopping by my kitchen.