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dessert
Prep Time 1 hr
Total Time 1 hr 30 mins
Serves 24

Coconut-Lime Fruity PEBBLES™ Whoopie Pies

 
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Vibrant flavors and vibrant colors collide in these fun whoopie pies. The coconut-lime flavor combo and light, fluffy filling channel some serious warm-weather vibes.

Fruity PEBBLES™ coconut lime whoopie pies recipe

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Fruity PEBBLES™ cereal packaging
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Ingredients 

Coconut Lime Cookies:

  • ½ cup butter softened
  • 1 cup sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon coconut extract
  • 1 ½ teaspoons lime zest (about 1 lime)
  • 2 cups all-purpose flour
  • ½ cup buttermilk
  • ½ cup Fruity PEBBLES™ cereal for sprinkling on dough, optional

Rainbow Fruity PEBBLES™ Filling:

  • ½ cup butter softened
  • 1 cup powdered sugar
  • ½ cup Fruity PEBBLES™ cereal ground
  • ½ cup marshmallow fluff
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper, or use ungreased whoopie pie pans.
  2. In a large bowl of an 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.
  3. Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Drop dough by rounded tablespoons into the wells of the whoopie pie pan or 2 1/2 inches apart onto cookie sheet.  Sprinkle Fruity PEBBLES™ cereal in the center of half of the cookies (optional).  (The cookies without the cereal will be the bottom half of the whoopie pies, the cookies with the cereal will be the tops.)
  4. 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.
  5. While the cookies are cooling, prepare filling. In a large mixing bowl of electric mixer, combine butter, powdered sugar, crushed cereal, marshmallow fluff, and vanilla.  Beat on medium speed until smooth.  Refrigerate until ready to assemble cookies.
  6. Spread the bottom of one of the cookies with the filling. Place another cookie on top of the filling, bottom side down. (Use the cookies with the Fruity PEBBLES™ as the tops of the whoopie pies.)
  7. Makes 24 whoopie pies.  Store, covered, in the refrigerator for up to 1 week.
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Notes

Use refrigerated sugar cookie dough in lieu of making your own whoopie pie dough.