1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating well until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the Fruity Pebbles cereal, ensuring even distribution throughout the dough.
7. Scoop about 2 tablespoons of dough, flatten it slightly, and place a marshmallow in the center. Wrap the dough around the marshmallow, sealing it completely. Repeat for all cookies.
8. Place the stuffed dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are lightly golden. The centers may appear slightly underbaked but will set as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

A little trick I learned from years of baking with kids—don’t worry too much about perfection. If some marshmallow peeks out or the cookies spread a bit more than expected, just roll with it. Life’s messy, and that’s part of the fun!