Learn how to make Pink Fuzzy Slipper Cookies using Nutter Butter Cookies, peanut butter fudge, and pink candy melts. These cute little cookies are fun to serve for a slumber party, Mother's Day, spa party, or Sunday brunch.
These pink fuzzy slipper cookies have continued to be one of my most popular recipe posts. I created these on May 4, 2011, just a few months after I began blogging and they were an instant hit.
Not only are these cookies adorable but they taste great too.
I knew when I made them that they would be a fun dessert to serve for so many occasions and I've been thrilled to hear from so many of you who have made these cute desserts.
Nutter Butters and Peanut Butter Fudge
When I set out to create these slipper-shaped cookies I chose to use Nutter Butter Cookies as the base because they have the perfect slipper shape.
To create the top part of the slipper I decided to use peanut butter fudge.
Peanut butter fudge is easy to make, compliments the flavor of peanut butter cookies, and is easy to shape.
Pink Candy Melts
Getting the fuzzy pink exterior of the slippers was a bit tricky. I experimented with a few things:
- pink colored coconut - yuck! Coconut and peanut butter is not a great flavor combo.
- pink sprinkles - nope! The sprinkles tasted alright but they just didn't make the slipper cookies look fuzzy.
- pink sugar - not right! Sugar made the cookies far too sweet and shiny.
- pink candy melts - ding, ding, ding! Once I figured out how to shave the pink candy melts, I got just the right look.
To make the "fuzz" for the slippers, you can grate pink candy melt wafers using a rotary cheese grater.
Or you can pour 2 ounces of the melted candy coating into a parchment paper-lined rectangle container then place it in the freezer to harden. Allow it to come to room temperature, then grate it using a box-style cheese grater.
I show more details in the tutorial below.
Pink Fuzzy Bunny Slipper Cookies
Once you learn to make these cute cookies you can decorate them to look like adorable Bunny Slipper Cookies.
Let's make some slipper cookies.
Nutter Butter Cookies
creamy peanut butter
heavy whipping cream
20 ounces pink confectionery coating/candy melts
#70 mini ice cream scoop (or a spoon)
rotary-style cheese grater
parchment paper-lined baking sheets that fit in your freezer
To make these cute Pink Fuzzy Slipper Cookies you'll need some supplies that you can find on Amazon. I earn a small commission when you make a purchase using the links below at no extra cost to you.
Before you begin, if you don't have any experience melting chocolate, read my tutorial on chocolate making.
Remove the filling from the Nutter Butters.
- Pull apart the two peanut-shaped cookies.
- Scrape the peanut butter filling off of each cookie using a knife or spatula, not your teeth:)
- Reserve the filling.
Make the peanut butter fudge.
- Combine peanut butter, unsalted butter, whipping cream, and salt in a large microwave-safe bowl.
- Heat in microwave on high for 30 seconds. Stir.
- Heat for 20 seconds. Stir.
- If the butter is not completely melted, heat for 10-second increments, stirring after each, until melted.
- Stir in powdered sugar. The fudge will become very thick. I usually finish stirring in the powdered sugar with my hands.
- Stir in the reserved peanut butter fudge filling that you scraped out of the cookies.
- I know most Buckeye recipes don't call for heavy whipping cream, but I have been using it for a while and like how it affects the texture of the fudge. It is perfectly creamy.
- Don't pack the powdered sugar into the measuring cup or you will have more sugar than needed. If this happens, your fudge can become too thick and dry. To fix this, knead in a bit of heavy whipping cream until the mixture is malleable but still stiff.
- If your kitchen is very warm, you may need to refrigerate the peanut butter fudge for about 30 minutes before trying to mold it into the slipper shape.
Scoop the fudge
- Use a #70 mini ice cream scoop or a spoon to scoop out 30 balls of fudge (about 2 teaspoons each.)
- Roll each scoop into a ball.
- Place a fudge ball on one end of a cookie.
- Use your finger to press around the edge of the fudge ball and the edge of the cookie sealing the two together. Repeat with the remaining fudge balls.
Shape the fudge slipper.
- Use your finger or the end of a wooden spoon to make an indentation in each fudge ball.
- Pinch around the edge of the indentation creating the opening of each slipper.
Shaving pink candy melts.
- Grate 4 ounces of the pink candy melts using a rotary cheese grater.
- Pour grated candy onto a plate.
- Optionally, melt 4 ounces of pink candy melts and pour into a small rectangle or square plastic container.
- Freeze for 10-15 minutes then pop out of the container.
- Let sit for 10-15 minutes then grate using a box cheese grater.
- See the video tutorial for this method.
Dip in pink candy melts.
- Melt 16 ounces of pink confectionery coating/candy melts.
- Hold onto a slipper cookie by the sides of the Nutter Butter. Dip the cookie, peanut butter fudge side down, into the pink candy coating. To ensure that the top of the cookie and the indentation get covered in candy, move the cookie back and forth a few times in the melted candy.
- Lift the cookie out of the candy melts and allow the excess candy to drip off.
- I tried dipping the entire cookie using a candy dipping fork but found that the slipper cookies are awkwardly top-heavy and difficult to dip.
- Also, I ended up with misshapen cookies if excess candy pooled around the bottom. I thought they looked much better when the bottom of the cookie was not coated in the candy.
Coat the cookies in grated pink candy melts.
- Set the slipper cookie on the plate filled with the grated pink candy.
- Wipe your fingers on the paper towels because you will have candy coating on them. This is a messy job!
- Immediately sprinkle grated pink candy over the cookie, coating the entire thing.
- Let the cookie sit in the candy shavings for a minute. Then remove it and set it on a parchment paper-lined baking sheet.
- Repeat, dipping, and coating each of the slipper cookies.
- Freeze slippers for 5 minutes to set the candy coating. Remove from freezer and allow to come to room temperature before serving.
- Store in an airtight container for up to one week.
If you prefer to make Chocolate Fuzzy Slipper Cookies you can dip them in melted and tempered pure milk chocolate or in melted light cocoa candy melts before coating them in shaved milk chocolate to make them look fuzzy. These brown cookies would make a great Father's Day dessert.
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Be sure to watch the video tutorial.
- You can see in the video tutorial how I melted and poured bright pink candy melts into a small plastic container, froze it, then grated it using a box grater.
- If your peanut butter fudge filling is soft and you are having trouble dipping the cookies in the pink candy melts, pop the cookies in the freezer for 10 minutes then try dipping them again.
You might also like these other cute chocolate-dipped Nutter Butter Cookies.
- 15 Nutter Butter Cookies
- 1 cup creamy peanut butter I choose Jif
- 2 tablespoons unsalted butter
- 1 tablespoon heavy whipping cream
- ⅛ teaspoon table salt
- 1 ¼ cups powdered sugar
- 20 ounces pink confectionery coating Candy Melts, melted
- 4 ounces pink confectionery coating (candy melts), grated
Carefully split each cookie and scrape the peanut butter filling out into a bowl.
Combine the creamy peanut butter, butter, cream and salt in a bowl.
Heat in microwave on high for 30 seconds, stir, heat 20 more seconds, then stir and heat 10-second increments afterward, if needed until melted.
Stir in the powdered sugar then add the reserved peanut butter filling from the cookies.
Scoop out 30 balls of fudge using a #70 ice cream scoop or spoon.
Roll into balls and press into a slipper shape on one end of a Nutter Butter Cookie.
Create an indentation in each peanut butter fudge ball making it look like a slipper.
Dip the top party of a cookie in melted pink candy melts and immediately sprinkle with grated pink candy melts.
Set aside to dry.
Store your cookies in an airtight container at room temperature for up to one week.