Pig Fruity Pebbles Cookies

Fruity pebbles pig cookies on a wire rack

5 from 2 votes

Cute piggie Fruity Pebbles cookies decorated with melted chocolate! They can be made in one bowl with a hand whisk and rubber spatula, making these pig cookies an easy project for beginner bakers and kids!

Prep Time15

Cook Time11

Decorating time10

Total Time36

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 174kcal

Author: Bianca Fernandez

Ingredients

Dry ingredients:

1 ½ cup all-purpose flour (180g)
½ tsp baking soda
½ tsp baking powder
½ tsp salt

Wet ingredients:

½ cup unsalted butter, melted and cooled (1 stick butter/8 tbsp)
¼ cup granulated sugar (50g)
¼ cup light or dark brown sugar, packed (50g)
1 tsp vanilla extract
1 egg
3 tbsp freeze dried strawberry powder or strawberry jam
liquid, gel, or powdered food coloring (pink)

Mix-ins:

2 cup Fruity Pebbles (72g)

Decoration for face:

1 tbsp melted milk or dark chocolate
3 tbsp melted white chocolate
oil-based food coloring, see steps (pink)

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Instructions

For the cookie dough:

In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking powder baking soda, and salt.
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.
Add vanilla, egg, and freeze dried strawberry powder and mix again. If you'd like a deeper pink color, add in pink food coloring.
Dump in all of the dry ingredients and Fruity Pebbles. Stir until combined.
Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats.
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.
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.
Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.

For the faces:

You can a piping bag, toothpick, or cookie scribe to add on the details. I used a piping bag for the arrow and eyes/mouth, then a scribe for the blush.
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.
Use melted milk chocolate to create the eyes and nose.
Enjoy!

Notes

Store cookies in an airtight container at room temperature for up to a week.
To make it vegan, swap in a high quality vegan butter and vegan chocolate (suggestions listed in this blog post). Omit the egg. Follow the recipe accordingly up until you add in the dries. If the dough seems crumbly, add in a tbsp of alternative milk (2-4 tbsp total) at a time until the dough comes together. It should be thick, but scoopable. In addition, you can use a vegan chocolate brand like Pascha Chocolate. OR, you can try out my easy icing recipe, which is found in my teddy bear cookie recipe.
To make it gluten-free, sub in 1:1 gluten-free flour!

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