Cereal Milk Cookies

Soft, chewy cookies with nostalgic cereal milk flavor — now at Daps!

Who doesn’t love that sweet, milky goodness leftover at the bottom of the cereal bowl? Now imagine that flavor in a soft, chewy cookie — topped with Cereal Milk Buttercream and Fruity Pebbles for the ultimate nostalgic treat. These Cereal Milk Cookies are rich, colorful, and completely irresistible. Perfect for a snack, a sweet treat with coffee, or just because you deserve a little magic in your day.

They’re fun, family-friendly, and a total conversation starter — the perfect cookie to impress at parties or satisfy your own sweet tooth at home.

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, room temperature

• 1 cup granulated sugar

• ½ cup powdered sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 tbsp cornstarch

• 1 tsp baking soda

• ½ tsp salt

• 3 cups all-purpose flour (scooped and leveled)

For the Cereal Milk Buttercream:

• 1 cup Fruity Pebbles

• ¼ cup milk, heavy cream, or half-and-half

• ¾ cup (1.5 sticks) unsalted butter, softened

• 3 cups powdered sugar

• 1 tsp vanilla extract

• 3 tbsp cereal milk (the milk left over after soaking Fruity Pebbles)

• Extra Fruity Pebbles for topping

Instructions

1. Prep the Oven & Pans
   Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper and set aside.

2. Make the Cookie Dough
   In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
   Beat in eggs one at a time, then add vanilla.
   In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.

3. Bake the Cookies
   Scoop cookie dough onto the prepared baking sheets (about 3 tablespoons per cookie). Leave space between each cookie for spreading.
   Bake for 10–12 minutes, or until edges are lightly golden but centers are still soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the Cereal Milk Buttercream
   In a small bowl, pour milk or cream over 1 cup of Fruity Pebbles. Let sit 15 minutes, then strain and reserve the milk (this is your cereal milk).
   In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, vanilla, and 3 tbsp cereal milk. Beat until smooth and fluffy. Fold in the softened Fruity Pebbles for texture and color.

5. Assemble the Cookies
   Once cookies are completely cool, pipe or spread the cereal milk buttercream on top. Garnish with extra Fruity Pebbles for that extra pop of color and crunch.

6. Serve & Enjoy
   Store in an airtight container for up to 3 days (if they last that long!).