Momofuku Fruity Pebbles Cookies

Momofuku Fruity Pebble Cookies

Sometimes the recipes that are the hardest are the ones that taste the best! I love to bake and be in the kitchen for hours but I’m not a fan of complicated and fussy recipes. About once every year I forget that and make a fussy recipe anyways. Then I remember why and don’t make another one for year. It’s a vicious cycle.

Sometimes a recipe you grab from the internet or Pinterest is a dud. It happens. When the dud recipe comes from a book that’s a whole other thing. I’ll keep trying and trying and wondering what I’m doing wrong. Why mine doesn’t look anything like the picture in the book.

These Momofuku Cookies aren’t a dud but I’ve made them a few times and each time I’ve had the same problem. I wonder if they tested the recipes in a home kitchen at all?

They’re fussy but delicious!

Momofuku Fruity Pebble Cookies

Momofuku recipes are notoriously tricky. Once you get used to making all the different components the dough comes together pretty quickly. I always do a tester cookie first to check the oven temperature and baking time are ok before I bake a whole tray. I had difficulties with the cookies spreading last time and this round was no different.

Momofuku Fruity Pebble Cookies

In a completely scientific* test I found that baking the cookie dough from frozen at 325 F for 15 minutes worked best for me. I’ve read that baking the cookies for 8 minutes at 375 from refrigerated dough also works.

Momofuku Fruity Pebble Cookies

Momofuku Fruity Pebbles Cookies

Yield: 15 cookies

Momofuku Fruity Pebbles Cookies


Fruity Pebble Crunch

120g fruity pebbles

20g milk powder

12g sugar

1g salt

86g unsalted butter, melted


225g unsalted butter, at room temperature

250g sugar

150g light brown sugar

1 egg

1/2 tsp vanilla

250g flour

1/2 tsp baking powder

1/4 tsp baking soda

1 1/4 tsp salt

65g mini marshmallows


  1. Preheat the oven to 275 F. Pour the fruity pebbles, milk powder, sugar and salt into a medium sized bowl. Toss to mix. Add in the melted butter and stir to make clusters.
  2. Spread on a silpat lined baking sheet and bake for 20 minutes until toasted. Set aside to cool.
  3. Make the cookies. In the bowl of an electric mixer beat together the butter and sugars for 2-3 minutes. Add the egg and vanilla. Beat for 7 minutes.
  4. With the mixer running on slow add in the flour, salt, baking powder and baking soda. Mix for no more than 1 minute. Add in the fruity pebble crunch and mini marshmallows and mix until just combined.
  5. Take 1/3 cup worth of dough and place a few inches apart on a baking sheet. Freeze overnight and bake at 325 F for 15-18 minutes. Cool completely and store in an air tight container.


I used french vanilla marshmallows cut into small pieces. This is how I made the cookies. The original did not work for me.

*not really


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