Pink Fuzzy Slipper Cookies
I’m in that last-minute baby-shower scramble with you—guest list updates, a timeline that’s tighter than expected, and the worry that food won’t look as cute as the theme. If you’re short on time, feeding a crowd, or just want something pretty without the fuss, these Pink Fuzzy Slipper Cookies are a perfect fix. They’re simple, mostly make-ahead, and give you that adorable, themed look guests notice without adding stress to your day.
A Quick Look at This Pink Fuzzy Slipper Cookies Recipe
These Pink Fuzzy Slipper Cookies pair two crowd-pleasers—peanut butter and sweet, colorful candy coating—to create an irresistible baby-shower treat. The recipe uses Nutter Butter cookies and a creamy peanut butter fudge center, so guests get familiar flavors with a playful twist. It’s make-ahead friendly: you can form the centers and dip cookies a day or two before the shower. Perfect for baby showers or casual celebrations because they’re finger-food friendly, easy to plate, and always Instagram-ready. You’ll be surprised how quickly a small assembly turns into a tray of party-ready cookies guests rave about.
Ingredients You’ll Need for Pink Fuzzy Slipper Cookies
Essentials
- 15 Nutter Butter cookies (regular sandwich style)
- 1 cup creamy peanut butter (I use Jif for consistent texture)
- 2 tablespoons unsalted butter
- 1 tablespoon heavy whipping cream
- 1/8 teaspoon table salt
- 1 1/4 cups powdered sugar (confectioners’ sugar)
- 20 ounces pink confectionery coating (Candy Melts or similar), melted — for dipping
- 4 ounces pink confectionery coating (Candy Melts), grated — for sprinkling
- Parchment paper or silicone mat for cooling
- Small scoop or spoon (a #70 scoop yields about 30 small centers)
- Microwave-safe bowls and a small spatula or spoon
Optional Add-ons
- Small edible pearls or nonpareils in soft pink or white (for a subtle accent)
- Edible glitter or luster dust (light application on dry coating for shimmer)
- Thin ribbon or mini clothespins for themed packaging if gifting
- Mini cupcake liners or lace doilies for presentation on serving trays
- White or pale gold candy melts to pipe tiny details (bows or straps) if you want a slightly fancier look
Substitutions and Shortcuts
- Swap peanut butter brand: any smooth creamy peanut butter works — use what you like.
- No Candy Melts? Use pink almond bark or colored dipping chocolates available at craft stores.
- Skip grating: use matching pink sanding sugar if you don’t want to grate melted candy.
- If you don’t have a #70 scoop, use a teaspoon and portion consistently for uniform sizes.
- Store-bought flavored sandwich cookies with peanut filling can work if you’re in a rush—just be mindful of the flavor balance.
Ingredient alternatives for allergies or availability
- Peanut-free option: Substitute the peanut butter filling with sunflower seed butter (Bega, SunButter) and check that your sandwich cookies are peanut-free or choose a different sandwich cookie without peanut filling. Label these clearly at your shower.
- Dairy-free swap: Use dairy-free butter and a non-dairy cream substitute (oat or soy creamer) and confirm the confectionery coating is dairy-free if needed.
- Gluten-free version: Use certified gluten-free sandwich cookies (many brands offer peanut-butter-style gluten-free cookies) and ensure all other ingredients are labeled gluten-free.
- Avoiding hidden gluten: Always check labels on confectionery coatings and sandwich cookies—some flavorings or processing lines may introduce gluten.
- Nut-free caution: If avoiding tree nuts only, peanut is still a legume but check guest allergies. Consider a complete sunflower-butter-based center and a nut-free cookie base.
I always recommend labeling allergy-friendly batches so guests feel confident. For baby showers, clarity matters: note “contains peanuts” or “peanut-free” on the display.
How to Make Pink Fuzzy Slipper Cookies Step-by-Step
I’ll keep these steps short and calm so you can move quickly and feel confident.
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Prep your workspace
- Line a baking sheet with parchment or a silicone mat. Set out cookies, tools, and melted coating.
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Remove the cookie filling
- Carefully split each Nutter Butter cookie and scrape the peanut butter filling into a bowl. Keep the cookie halves intact and set them aside.
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Make the peanut butter fudge center
- In a microwave-safe bowl combine 1 cup creamy peanut butter, 2 tablespoons unsalted butter, 1 tablespoon heavy whipping cream, and 1/8 teaspoon salt.
- Microwave on high for 30 seconds, stir, then heat 20 more seconds and stir. If it still needs softening, use 10-second bursts to reach a smooth melted texture.
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Add powdered sugar and reserved filling
- Stir in 1 1/4 cups powdered sugar until a thick but scoopable mixture forms. Fold in the scraped cookie filling you reserved earlier for extra texture and flavor.
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Portion the centers
- Use a #70 scoop or a teaspoon to portion about 30 small balls. Roll them between your palms and press one end slightly flat or taper it into a slipper shape.
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Assemble the slippers
- Press each peanut butter ball onto one side of a Nutter Butter cookie—press just enough to adhere. Use your thumb or the back of a small spoon to create a shallow indentation at the toe so it reads like a slipper.
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Melt the main coating
- Melt 20 ounces of pink confectionery coating in the microwave in short bursts, stirring until smooth. Keep it warm but not too hot.
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Dip and decorate
- Dip the top portion of each cookie slipper into the melted pink coating. Immediately sprinkle with grated pink candy melts (the 4 ounces you grated) while coating is wet so the “fuzz” sticks.
- Set cookies on parchment to dry completely.
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Finish and store
- Let cookies set at room temperature for about 20–30 minutes, or chill briefly if you need them ready faster. Store in a single layer in an airtight container with parchment between layers.
Make-ahead tip: You can form the peanut butter centers and keep them chilled in a covered container for 24–48 hours, then assemble and dip on the event day. Or, fully assemble and dip up to 48 hours before—store in a cool, dry place.
Common Mistakes to Avoid
Start by planning small tasks across a couple of time blocks. When you break the job into simple batches—assembly, dipping, and plating—you’ll avoid last-minute rushing and unnecessary stress.
###Mistake 1: Overfilling the cookie centers
If you make the centers too large, they’ll be difficult to shape and may smoosh out the sides when you press them to the cookie. Use the same scoop or spoon for uniform portions and keep them small—about 30 makes for a good size per cookie.
###Mistake 2: Trying to dip everything at once
Melting one big batch of coating is fine, but rushing to dip a whole tray without reheating can cause uneven coverage and clumping. Work in small groups of 6–10 cookies, and gently rewarm the coating if it starts to thicken.
###Mistake 3: Skipping parchment or proper cooling space
Not giving the cookies a clean place to dry leads to sticking and messy bottoms. Use parchment-lined trays, and allow single-layer drying—stacking before set will cause smudges and extra cleanup.
Serving Suggestions for Pink Fuzzy Slipper Cookies
Keep serving simple: set up a small station or tray so guests can easily pick a cookie and move on. I prefer a tidy buffet that looks intentional and doesn’t require a server.
###Tray arrangement and flow
Place cookies in neat rows on a decorative platter or tiered stand. Use cupcake liners for tidy portions if you expect kids or small hands; liners make refills and cleanup easier.
###Labeling and dietary clarity
Add a small card indicating “Pink Fuzzy Slipper Cookies — contains peanuts” or your allergy note. A little sign reassures parents and guests and prevents accidental bites.
###Complementary finger foods
Pair cookies with simple, low-mess items like fruit skewers, mini sandwiches, or a cheese board. That keeps the sweet table balanced and gives guests options without complicating plates.
Conclusion
Hosting a baby shower doesn’t need to be overwhelming. I use Pink Fuzzy Slipper Cookies when I want a fast, adorable dessert that’s easy to prep and popular with guests—little time, big payoff. If you want the original recipe layout and step photos as a quick visual guide, this helpful resource walks through the method: How to make Pink Fuzzy Slipper Cookies – Hungry Happeings. These cookies are a practical, crowd-pleasing choice that’ll save you time and add charm to your celebration—give them a try for the next shower you plan.
FAQs About Pink Fuzzy Slipper Cookies
Q1: Can I make Pink Fuzzy Slipper Cookies ahead of time?
A1: Yes. I often make the peanut butter centers 24–48 hours ahead and keep them chilled. Fully assembled and dipped cookies can also be made up to 48 hours before the event if stored in an airtight container in a cool, dry place.
Q2: How many Pink Fuzzy Slipper Cookies does this recipe yield for a party?
A2: The recipe yields about 30 cookies using a #70 scoop for the centers and 15 Nutter Butter cookies split to make the slippers. Plan for 1–2 cookies per guest if you have other sweets, or 2–3 per guest if these are the main dessert.
Q3: What’s the best way to store leftover Pink Fuzzy Slipper Cookies?
A3: Store leftovers in a single layer or with parchment between layers in an airtight container. Keep them at room temperature if your space is cool; otherwise refrigerate. They’ll keep 3–5 days refrigerated—bring to room temperature before serving for best texture.
Q4: Can I scale the Pink Fuzzy Slipper Cookies recipe for a larger group?
A4: Absolutely. Multiply ingredients in straightforward ratios and work in batches for dipping and decorating. If scaling up, assign tasks—one person shapes centers while another melts and dips—to move efficiently.
Q5: How should I serve Pink Fuzzy Slipper Cookies for a group with mixed dietary needs?
A5: I make a labeled batch for the standard recipe and prepare a separate peanut-free or gluten-free tray if needed. Clearly label each tray so guests can choose safely, and keep allergen-free batches physically separated to avoid cross-contact.
Pink Fuzzy Slipper Cookies
Ingredients
Essentials
- 15 pieces Nutter Butter cookies (regular sandwich style)
- 1 cup creamy peanut butter (use Jif for consistent texture)
- 2 tablespoons unsalted butter
- 1 tablespoon heavy whipping cream
- 1/8 teaspoon table salt
- 1 1/4 cups powdered sugar (confectioners’ sugar)
- 20 ounces pink confectionery coating (Candy Melts or similar), melted for dipping
- 4 ounces pink confectionery coating (Candy Melts), grated for sprinkling
- 1 piece parchment paper or silicone mat for cooling
Optional Add-ons
- small edible pearls or nonpareils in soft pink or white for subtle accent
- edible glitter or luster dust for shimmer on dry coating
- thin ribbon or mini clothespins for themed packaging if gifting
- mini cupcake liners or lace doilies for presentation on serving trays
- white or pale gold candy melts to pipe tiny details (bows or straps) if desired
Instructions
Preparation
- Line a baking sheet with parchment or a silicone mat. Set out cookies, tools, and melted coating.
- Carefully split each Nutter Butter cookie and scrape the peanut butter filling into a bowl. Keep the cookie halves intact and set them aside.
Make the Peanut Butter Fudge Center
- In a microwave-safe bowl combine peanut butter, butter, heavy cream, and salt.
- Microwave on high for 30 seconds, stir, then heat for 20 more seconds and stir again until smooth.
Add Powdered Sugar
- Stir in powdered sugar until a thick, scoopable mixture forms. Fold in reserved cookie filling for extra texture and flavor.
Portion the Centers
- Use a scoop or teaspoon to portion about 30 small balls, rolling between palms. Press one end slightly flat or shape into a slipper.
Assemble the Slippers
- Press each peanut butter ball onto one side of a Nutter Butter cookie. Indent slightly at the toe to resemble a slipper.
Dip and Decorate
- Dip the top of each cookie slipper into the melted pink coating. Sprinkle with grated pink candy melts while warm. Set on parchment to dry completely.
Finish and Store
- Let cookies set at room temperature for about 20–30 minutes, or chill briefly if needed. Store in an airtight container with parchment between layers.
