Flip Flop Cookies

If you’re looking for a super simple, no-bake (well, almost!) summer treat that brings big smiles, these adorable flip flop cookies are just the thing. Made with classic Nutter Butter cookies and vibrant colored candy melts, they turn out looking like cute little sandals ready for the beach or backyard fun. These make the sweetest addition to any summer gathering or just a fun treat to brighten up your day!

Course Snack

Cuisine American

Prep Time 30

cooling time 1

Total Time 1 30

Servings cookies

Calories 148kcal

Author Evelyn Osborn

Equipment

4 Microwave safe bowls I used these ramekins
fork, for removing the cookie after it is coated
parchment paper
Baking Sheet
piping bag

Ingredients

24 Nutter Butter cookies
1 cup pink melting candy
1 cup light blue melting candy
1 cup yellow melting candy
1 cup orange melting candy
Flower sprinkles

Instructions

Melt each color of candy melts in its own microwave-safe bowl according to the package instructions. I like to microwave them in 20-30 second intervals, stirring well after each one, until they’re perfectly smooth. Keeping the colors separate makes it so much easier to create those cute flip-flop straps later!
Once melted, spoon about 2 tablespoons of each color into its own piping bag and set them aside.
Dip a Nutter Butter cookie into the melted candy melts until fully coated, then gently lift it out with a fork.
Lightly tap the fork handle on the edge of the bowl to let the excess drip off.
Carefully transfer the cookie to a parchment-lined baking sheet to cool and set.
Repeat the process until you have six cookies in each color.
Once all your chocolate-coated cookies have cooled and hardened completely, gently remelt the candy in the piping bags. You can do this by placing the bags in a bowl of warm (not hot) water for a few minutes or microwaving them in very short 5-10 second bursts, kneading the bag between each one until smooth again.
Snip a small tip off the end of each piping bag.
On each cookie, pipe a gentle “V” shape at the top to create the look of flip-flop straps. Start from one side near the top edge, pipe down toward the center, then back up to the other side. Don’t worry about making them perfect—slightly wavy or imperfect straps look even more charming and handmade!
While the candy is still soft, lightly press one pretty flower sprinkle right into the center of each “V” to make a sweet little decoration.
Leave your beautiful Nutter Butter flip flop cookies right on the parchment paper to cool and harden completely. This usually takes about 15-30 minutes at room temperature, depending on how warm your kitchen is.
For faster setting, you can pop the whole tray into the refrigerator for 10-15 minutes. Just don’t leave them in too long—Nutter Butters taste best at room temperature!
Once the candy melts have fully hardened, they’re ready to serve. The chocolate will be nice and snappy, and those cute little straps will stay perfectly in place.

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