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Pig Fruity Pebbles Cookies Recipe (with Video)

Shellfish-free, Wheat, Dairy
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Discover our Pig Fruity Pebbles Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 25min | Cook 11min


Dry Ingredients
- 1.5 c all-purpose flour
- 0.5 tsp Baking soda
- 0.5 tsp Baking powder
- 0.5 tsp Salt
Wet Ingredients
- 0.5 c Unsalted butter, melted and cooled
- 0.25 c Granulated sugar
- 0.25 c Brown sugar, light or dark
- 1 tsp Vanilla extract
- 1 Egg
- 3 tbsp freeze dried strawberry powder
- food coloring, pink, liquid, gel, or powdered
- 2 c Fruity Pebbles
Decoration for Face
- 1 tbsp melted chocolate
- 3 tbsp melted white chocolate
- oil-based food coloring
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For the cookie dough:
1. In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking powder baking soda, and salt.
2. In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter and sugars on medium speed until combined. Scrape bottom of bowl.
3. Add vanilla, egg, and freeze dried strawberry powder and mix again. If you'd like a deeper pink color, add in pink food coloring.
4. Dump in all of the dry ingredients and Fruity Pebbles. Stir until combined.
5. Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats.
6. Use a small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a rounded football and place onto lined baking tray. This will be the pig' head. For the ears, take about ½ tsp of dough, shape into ball, and equally split it into two. Place on the sides of pig's head and pinch the ends so the ears are pointed. Repeat for remaining dough and place pig cookies about 3-4 inches apart.
7. Bake for 9-11 minutes. For soft cookies, bake them until the edges are set and firm. For chewier ones, bake slightly longer, until the edges are a light golden brown.
8. Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
1. Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
2. Add oil-based pink food coloring to the melted white chocolate. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again. Use the pink white chocolate for the snouts and ears.
3. Use melted milk chocolate to create the eyes and nose.

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