Make fine crumb from fruity pebbles in a food processor. Set aside. Sift flour in a medium basin. Mix in baking powder, soda, and salt.Mix melted butter brown sugar, sugar, vanilla, and eggs in a large bowl.
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Whisk smooth.Mix in the dry ingredients and fruity pebble crumbs. Stir with a rubber spatula until mixed. Mix in fruity pebbles and white chocolate chips.
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Heat the oven to 350°F. Use parchment on two cookie sheets. While the oven warms, let the cookie dough rest for 10-15 minutes. This lets dough absorb gluten.
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Put some fruity pebbles in a basin. Take a big 3 tablespoon scoop and scoop cookie dough. Roll each cookie dough ball in fruity pebbles and arrange 6 per sheet.
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Bake cookies until rims are gently brown and middles are slightly underdone, 13-15 minutes. Add more fruity pebbles and white chocolate chips to the cookies right out of the oven.Cookies on a rack cool.
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