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Thanksgiving Turkey Cookies

Thanksgiving turkey cookies are chocolate sandwich cookies decorated with candy corn feathers, mini peanut butter cup bodies, and candy eyes. Assemble them with chocolate frosting and orange icing, then chill until the frosting sets.
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Prep Time 15 minutes
Chilling 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 12 chocolate sandwich cookies
  • 0.5 cup chocolate frosting
  • 60 candy corn pieces
  • 12 peanut butter cups mini, unwrapped
  • 24 candy eyeballs
  • 1 tube (0.67 oz) orange decorating icing

Equipment

  • 1 baking sheet

Method
 

  1. Line a baking sheet with parchment paper and arrange the cookies on it.
  2. Spread about 1 teaspoon frosting over the upper half of each cookie.
  3. Press 5 candy corn pieces into the frosting in a fan, with the pointed ends facing outward.
  4. Divide the remaining frosting among the cookies and use it to attach a mini peanut butter cup at the lower center of each cookie.
  5. Attach 2 candy eyeballs to the front of each cup with frosting.
  6. Pipe a small orange icing beak below the eyes on each peanut butter cup.
  7. Refrigerate the cookies for 15–20 minutes until the frosting is set.

Notes

For neat candy corn feathers, press the pointed ends outward while the frosting is still soft. Store in an airtight container in the refrigerator for up to 3 days; freezing is not recommended. For a nut-free version, use similarly sized nut-free chocolate cups instead of peanut butter cups.