Baking Instructions

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Add the fruity pebbles to a food processor and crush into crumbs. You want to end up with 1 cup of crumbs.
• Combine the fruity pebbles crumbs, flour, baking soda and salt in a medium sized bowl and set aside.
• Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes.
• Add the egg and egg yolk and mix until well combined.
• Add the vanilla extract and mix until well combined.
• Add the dry ingredients and mix until the dough is well combined. Use a rubber spatula to help it come together to form a cohesive ball. Set aside.
• Divide the cookie dough into 8 even balls of about 5-6 tablespoons (about 105g) of cookie dough per ball.
• Bake the cookies for 10-15 minutes or until the cookies are no longer glossy and are just about to brown on the edges.
• Allow the cookies to cool for 5-10 minutes, then move to a cooling rack to cool completely.
• To add the glaze, combine the powdered sugar and milk in a small bowl.
• Working with one cookie at a time, dip each cookie into the glaze and let the excess drip off, then press the cookie into the fruity pebbles. Set cookies aside to dry, then serve.