Flip Flop Cookies

The epic Flip-Flop Cookies! These delightful treats feature a buttery crust that simply melts in your mouth, coupled with colorful M&M's that add a fun and delicious twist. As you watch me in action, you'll discover the tricks behind crafting these irresistible cookies that are perfect for summer parties.

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Edible flip flop ;)

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Cookie Doughs

Sift flour and cocoa powder for the chocolate cookie dough; set aside. In a stand mixer fitted with the paddle attachment, whip butter, salt and sugar. Add the egg and vanilla and mix until homogenized. Add the flour. Wrap in plastic wrap and refrigerate. Repeat with the chocolate cookie dough. Roll dough into a 3mm thick sheet, prick lightly with a fork and freeze. Make a small flip-flop templet. Cut each cookie dough into 10 flip-flop cookies – keep cookies frozen. Superimpose cookies (brush with water to seal them). Refrigerator or freeze cookies until ready to bake.

Baking

Preheat fan oven to 330ºF/160ºC. Bake flip-flop cookies for about 20 minutes.

Montage

For the laces, use marzipan or chocolate modeling. Seal each lace with melted white chocolate or glucose. Use one daisy and 2 M&M’s per flip-flop. Enjoy!

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