½ cup unsalted butter, softened
¾ cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons cornstarch
1 cup Fruity Pebbles cereal (or Ice Cream-Fruit Sherbet Pebbles cereal), divided use
2 cups light vanilla ice cream
Preheat oven to 350 degrees. Line an 8-inch square baking pan with non-stick aluminum foil, making sure to leave enough overhang on the sides. Set aside. In a stand mixer, beat butter and sugar on medium speed until light and fluffy. Beat in egg, egg yolk and vanilla. Scrape down the sides as needed. In a medium bowl, combine flour, salt, baking powder, baking soda and cornstarch. With mixer on low, gradually add flour mixture to wet ingredients and beat until combined. Gently fold in ½ cup of the Pebbles cereal using a rubber spatula. Press the cookie dough evenly into the prepared baking pan. Bake for 20 to 25 minutes or until very lightly browned on top. Cool completely on a wire rack. Spread ice cream evenly over cookie base in the baking pan. Top with remaining ½ cup of cereal. Lightly press cereal into ice cream.
Cover with plastic wrap and freeze until set, at least 2 hours. When ready to serve, lift foil out of pan and cut into 16 (2-inch) squares.
