Crumbl Cereal Milk Cookies with Fruity Pebbles

This colorful cookie is a copycat recipe for Crumbl’s amazing Cereal Milk Cookies. It is a sugar cookie frosted with cereal milk buttercream and topped with crunchy Fruity Pebbles Cereal. Could there be anything more delicious?

If you’ve never heard of Crumbl cookies, you’re definitely missing out. This bakery chain was established by two cousins in 2017 in Logan, Utah. Together they came up with their version of the world’s best chocolate chip cookie. Eventually, they developed the concept of a weekly rotating menu of cookies, with four different flavors available each week. The idea took off, and now they are one of the top bakeries in the US, with over 300 bakeries in 36 states.

What is Special About Crumbl Cookies?

Crumbl cookies have a very specific aesthetic. Their famous pink box is perfect for Instagram and other social media, and they have worked hard to develop a look that is just as creative as their cookies.

What Are Crumbl Cookies Made Of?

With their weekly rotation of recipes, there are a variety of different ingredients to work with. They focus on developing new flavors based on popular flavors, foods, desserts of all kinds – from pies to cakes to candies and more.

Why Fruity Pebbles?

Crumbl teamed up with Post Cereal to create a series of cereal-inspired cookies on National Cereal Day. They had other flavors available, as well, including: cornflake, Reese’s Puff, and Cinnamon Toast Crunch!

How Difficult is it To Make?

This recipe is not difficult at all. But it does take some time and has a lot of moving parts. If you’ve ever made homemade frosted cookies, you’ll have no problem at all. And even if you haven’t, this recipe is simple enough for a beginner to take on. Give it a try, and I promise you won’t regret it!

Ingredients

Cookies

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 2 eggs
• 1 tsp vanilla
• 1 tbsp corn starch
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups all-purpose flour, scooped and leveled

Cereal Milk

• 1 cup fruity pebbles or cereal of choice
• 1/4 cup milk, heavy cream, or half n half

Cereal Milk Buttercream

• 3/4 cup (1.5 sticks) butter softened
• 3 cups powdered sugar
• 1 tsp vanilla
• 3 tbsp cereal milk
• Cereal of choice (we used fruity pebbles)

Instructions

To begin, preheat the oven to 350 degrees and line two baking sheets with parchment paper.

Next, you’ll want to start preparing your cereal milk. This involves pouring 1/4 cup of milk onto a cup of Fruity Pebbles cereal. Let it soak for 15 – 20 minutes. This will eventually be used for the frosting, so set it aside to be strained out later.

Moving on to the cookies, you’ll begin by creaming together the butter, granulated sugar and powdered sugar for about two minutes or until smooth.

Add in the eggs and vanilla, mixing until incorporated.

Add in the flour, corn starch, baking soda and salt, mixing until fully combined. Be sure not to overmix.

Use a large cookie scoop (3 tablespoon) to portion out 6-7 cookies per cookie sheet. Be sure to give them plenty of room to spread.

Bake for 13-15 minutes until the edges are golden brown. Be sure to turn the pan halfway through baking so it cooks evenly.

Remove from the oven and let them rest on baking trays for 8-10 minutes before removing to a wire rack to cool completely.

While the cookies are cooling, you can start making your frosting. First, be sure to strain the cereal milk. You can run it through a strainer so you are left with cereal-infused milk.

Mix the butter until smooth, then add in the powdered sugar, vanilla and 1 tablespoon of the cereal milk.

Mix on medium-high speed, adding more cereal milk until you have frosting that is soft and fluffy. Use it to frost your cooled cookies, then top with tons of Fruity Pebbles cereal.

These will store in an airtight container for up to 3-5 days. If they last that long.

These cookies are perfect for a bake sale, party or just a nice homemade dessert. Kids will love the rainbow coloring and fun flavor, and adults will think you definitely bought them from a bakery.

With how simple and easy these are to make, you’re going to be putting them on your own weekly rotation in no time!

Continue to Content

Copycat Crumbl Cereal Milk Cookies with Fruity Pebbles

Yield: 14 large cookies

Prep Time: 7 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 32 minutes

This colorful cookie is a copycat recipe for Crumbl's amazing Cereal Milk Cookies. It is a cereal milk flavored sugar cookie brushed with a milky glaze and topped with crunchy Fruity Pebbles Cereal. Could there be anything more delicious?

Print

Ingredients

Cookies

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 2 eggs
• 1 tsp vanilla
• 1 tbsp corn starch
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups all-purpose flour, scooped and leveled

Cereal Milk Buttercream

• 1 cup Fruity Pebbles
• 1/4 cup milk, heavy cream, or half n half
• 3/4 cup (1.5 sticks) butter softened
• 3 cups powdered sugar
• 1 tsp vanilla
• 3 tbsp cereal milk
• Fruity Pebbles

Instructions

1. Preheat the oven to 350
2. Line 2 baking sheets with parchment paper

Make the cereal milk

1. Pour 1/4 milk onto a cup of cereal
2. Let soak for 15-20 mins
3. Strain the milk from the cereal and set it aside for the frosting

Make the cookies

1. Cream the butter, granulated sugar, and powdered sugar until smooth (about 2 mins)
2. Then beat until fluffy (3 more min)
3. Add in the eggs and vanilla and mix until incorporated.
4. Add in the flour, corn starch, baking soda, and salt.
5. Mix until fully combined (do not overmix)
6. Use a large cookie scooper (3 tbsp)
7. Portion out 6 -7 cookies per sheet giving them plenty of room to spread
8. Bake for 13-15 mins until edges are golden brown (turn the rack halfway through baking)
9. Remove and let rest on baking trays for 8-10 min before moving to wire rack to cool completely

Make the frosting while cooling

1. Mix the butter until smooth.
2. Add in the powdered sugar, vanilla, and 1 tbsp of the cereal milk
3. Mix on medium-high speed
4. Add more cereal milk until you have soft and fluffy frosting.

Frost the Cookies

1. Frost the cooled cookies and top with loads of cereal!
   

Notes

Store in an airtight container for up to 5 days.

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Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving:Calories: 323Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 232mgCarbohydrates: 69gFiber: 1gSugar: 44gProtein: 5g

This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

Did you make this recipe?

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Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.