Peanut Butter Turkey Cookies
Servings 24 cookies
These Thanksgiving Turkey Cookies are a fun holiday treat that kids will love! They're made with refrigerated cookie dough, melted chocolate, and candy!
Ingredients
- 1 (16oz.) package ready to bake peanut butter cookie dough sugar cookie or chocolate could also be used
- ⅓ cup semi-sweet chocolate chips
- 24 Reese’s miniature cups
- 120 pieces candy corn
- 24 yellow or orange Reese’s pieces
- 24 red mini M&Ms
- 48 candy eyes
Instructions
- Preheat the oven based on the peanut butter cookie dough directions. Line two large cookie sheets with parchment paper. Place the cookie dough on the lined cookie sheet at least 2 inches apart.1 (16oz.) package ready to bake peanut butter cookie dough
- Use your palm or a flat bottomed glass to flatten the dough balls. Do not use a fork to create a criss-cross pattern as the package directions may instruct. Bake the cookies according to the package directions.
- Once the cookies have completely cooled, melt the chocolate chips in the microwave at 20-second intervals until smooth.⅓ cup semi-sweet chocolate chips
- Dip the bottom of an unwrapped Reese’s cup in the chocolate and place it in the center of the cookie in the lower third to create the turkey head.24 Reese’s miniature cups
- Create the tail of the turkey by dipping one side of five pieces of candy corn into the chocolate, then place them in a fan shape above the Reese’s cup.120 pieces candy corn
- Press one of the Reese’s pieces in the center of the Reese’s cup to create the beak. Press a mini M&M into the Reese’s cup next to the beak to create the wattle.24 yellow or orange Reese’s pieces, 24 red mini M&Ms
- Dip the bottom of two candy eyeballs in the chocolate and add to the Reese’s cup above the beak. Allow the chocolate to set for 20 to 30 minutes before serving.48 candy eyes
Notes
- You can use your favorite homemade peanut butter cookie in place of the store-bought dough. Just be sure you flatten the dough with your palm or the bottom of a glass rather than with a fork so you have a flat surface to work on.
- Ensure you are using Reese’s miniature cups and not the unwrapped minis. The unwrapped minis are too small and you will not fit everything needed to create the turkey head.
- When placing the Reese’s cup on the cookie you want to side with the larger circle (the side the foil is folded onto) facing up. This side is larger than the bottom of the cup and will have more room to add facial features.
- You can use a toothpick to ‘paint’ the melted chocolate onto the candy pieces rather than dipping them. This will give you more control of where the chocolate goes and will help minimize chocolate seeping out from under the candy.
- Store cookies in an airtight container at room temperature for up to three days.
Nutrition
Calories: 159kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 0.3mg
Find it online: www.sugarandsoul.co/thanksgiving-turkey-cookies/