Get ready to indulge in a delightful treat that combines nostalgia and flavor in every bite! These Fruity Pebbles Whoopie Pies are not just any dessert; they’re a vibrant explosion of color and taste that will transport you back to your childhood. Imagine soft, chocolatey cake filled with a fluffy marshmallow cream, all accented by the iconic crunch of Fruity Pebbles. Whether you’re hosting a party, looking for a fun family activity, or simply craving something sweet, this recipe is sure to impress. Trust us, you won’t want to miss out on these scrumptious creations—your taste buds will thank you!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 pies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups Fruity Pebbles cereal
- 1 cup marshmallow fluff
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Ensure the baking sheets are clean and dry.
- In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
- Gently fold in the Fruity Pebbles cereal, ensuring they are evenly distributed throughout the batter.
- Using a cookie scoop or tablespoon, drop rounded portions of batter onto the prepared baking sheets, leaving about 2 inches of space between each whoopie pie cake.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers spring back when lightly touched.
- Remove from oven and let the whoopie pie cakes cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, whisk together marshmallow fluff and powdered sugar in a bowl until smooth and creamy.
- Once the whoopie pie cakes are completely cool, spread a generous amount of marshmallow filling on the flat side of one cake.
- Sandwich another cake on top, gently pressing to spread the filling to the edges.
- Optional: Roll the edges of the whoopie pies in additional crushed Fruity Pebbles for extra crunch and decoration.
- Store whoopie pies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Room Temperature Ingredients: For the best results, make sure your butter and eggs are at room temperature before you start. This helps create a smooth batter that rises beautifully in the oven.
- Don’t Overmix: When combining the dry ingredients with the wet ingredients, mix just until combined. Overmixing can lead to tough whoopie pies, so be gentle!
- Even Baking: Use a cookie scoop for uniform sizes, ensuring that all your whoopie pies bake evenly. This way, they’ll look great and taste consistent.
- Cooling Time: Allow your whoopie pies to cool completely before adding the marshmallow filling. This prevents the filling from melting and ensures a perfect sandwich.
- Extra Crunch: For an added texture and fun twist, roll the edges of your whoopie pies in crushed Fruity Pebbles before serving. It adds a delightful crunch and makes them even more visually appealing!
- Storage: Keep your whoopie pies in an airtight container at room temperature for up to three days, or refrigerate them for longer freshness. They’re perfect for making ahead of time for parties or gatherings!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 75mg
