1 cup (2 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. kosher salt
3 cups all-purpose flour
2 cups Fruity Pebbles cereal

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed for 2 minutes. Add in the eggs, vanilla, baking soda, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined. Add in the Fruity Pebbles and stir until incorporated.

Using a medium (2 tablespoon) sized cookie scoop drop the dough onto the prepared baking sheet 3-inches apart. Bake at 350°F for 9 to 11 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.

Optional: You can add in 1/2 teaspoon of lemon extract to the dough along with the vanilla to amp up the citrus flavor in the Fruity Pebbles if desired.

Store airtight at room temperature for up to 3 days.

Submitted by: Yvonna G