(Family Features) The craving for an indulgent treat can hit at any moment in the day. With many yummy options to choose from, answering your desires with a chocolatey or fruity flavor can be a tough decision.
One sweet showdown
In a friendly competition to see which cereal is the most popular, Fruity Pebbles and Cocoa Pebbles are going head-to-head for one flavorful face-off. Through online and mobile competitions, fans will vote on their favorite flavor by visiting www.TeamPebbles.com.
In support of their preferred cereal, WWE Superstar John Cena will serve as captain for Team Fruity, while Professional Basketball All-Star Kyrie Irving will be Team Cocoa’s captain. Try these delicious recipes to help you pick and share your side – #TeamFruity or #TeamCocoa.
Mexican Hot Chocolate Snickerdoodle Cocoa Pebbles Crunch Cookies
- 1/2 cup ground Cocoa Pebbles, divided
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar, divided
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1/4 teaspoon chili powder (optional)
- Preheat oven to 350°F. In food processor, crush cereal. (About one cup yields 1/2 cup ground cereal.)
- In medium bowl, combine flour, ground cereal, cocoa powder, cream of tartar, baking soda, and salt. In large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
- Chill dough for 1-2 hours.
- In small bowl, combine remaining 1/4 cup ground cereal, remaining 1/4 cup sugar, cinnamon and chili powder (if using). Using tablespoon to measure, form balls of dough and roll in cinnamon-sugar cereal mixture.
- Place about 2 inches apart on parchment-lined baking sheets. Press down lightly with a glass. Bake until cookies are set, about 8-10 minutes.
- Transfer cookies to racks to cool completely. Store in airtight container, up to one week.
3 hours (including chilling dough)
Coconut-Lime Fruity Pebbles Rainbow Whoopie Pies
- 1/2 cup butter, softened
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon coconut extract
- 1 1/2 teaspoons lime zest (about 1 lime)
- 2 cups all-purpose flour
- 1/2 cup buttermilk
- Fruity Pebbles cereal, to sprinkle
- 1/2 cup of butter, softened
- 1 cup of powdered sugar
- 1/2 cup ground Fruity Pebbles cereal
- 1/2 cup of marshmallow fluff
- 1 teaspoon of vanilla
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In large bowl of electric mixer, beat butter on medium to high speed for 30 seconds. Add sugar, baking soda and salt. Beat until combined, scraping bowl occasionally. Beat in egg, coconut extract and lime zest until combined.
- Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Drop dough by rounded tablespoons 2 1/2 inches apart onto cookie sheet. Sprinkle Fruity Pebbles cereal in center of half of cookies. (Cookies without cereal will be bottom half of whoopie pies, cookies with cereal will be tops.)
- Bake about 7-8 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool completely.
- While the cookies are cooling, prepare filling. In large mixing bowl of electric mixer, combine butter, powdered sugar, cereal, marshmallow fluff and vanilla. Beat on medium speed until smooth. Refrigerate until ready to assemble cookies.
- Store, covered, in refrigerator for up to one week.