These adorable turkey cookies are such a delicious and adorable cookie for Thanksgiving! They’re made with peanut butter cookies, decorated with a peanut butter cup, candy eyes, and candy corn feathers.
These peanut butter turkey cookies may be the most adorable Thanksgiving treat ever. They are so stinkin’ cute, and so delicious! Now, the kids (or at least my kids) don’t always want pie for dessert, but these adorable cookies are sure to win them over! They’re so easy to make, and will be gobbled up in practically no time. They’re even easy enough that the kids can help you decorate them if you want!
Thanksgiving hasn’t typically been a holiday I go after making particularly cute treats for, unlike the cute Halloween monsters, or Christmas reindeer I’ve made. But I saw some adorable turkey treats, and knew I had to try making some of my own.
These turkey cookies are made with the same peanut butter cookie recipe as my spider cookies. But you could use a drop sugar cookie recipe as well, you just want to make sure the cookies are thick enough to have a place to stick the candy corn actually into the cookies.
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How to make Turkey Cookies?
Beat together the butter and peanut butter in a large bowl, until it’s nice and creamy. Add in the brown sugar and granulated sugar and cream for a couple minutes until it’s nice and fluffy (and the color should lighten a bit).
Add in the eggs, and vanilla extract. Then add in all the dry ingredients and stir it together until you have a nice and soft cookie dough.
Roll the dough into 1.5 to 2 inch balls (you want about 18 balls total). Place the balls onto a cookie sheet (lined with parchment or a silicone liner) a couple inches apart from one another. Then bake the cookies until the tops are set and just start to crack.
Let the cookies cool on the pan for a few minutes, add 7 pieces of candy corn to the top of the cookies (pushing them into the cookie about half way). Then carefully transfer the cookies to a cooling rack to cool for another 10 minutes or so.
Place an unwrapped mini peanut butter cup on top of the center of each of the cookies. The chocolate will start to melt after a few minutes, then add two candy eyes and two chocolate covered sunflower seeds (or m&m minis) as the beak and the turkey gobbler.
Then let the cookies and the chocolate cool till set and gobble them up ;).
Tips for making Turkey Cookies:
- Instead of peanut butter cups, you can substitute Rolo candies (slightly smaller than the peanut butter cups) or upside down Hershey Kisses.
- I used chocolate covered sunflower seeds for the beak and the gobbler of the turkey. I ordered them from amazon, but if you can’t find them you could substitute mini m&ms, or use some small tubes of decorating icing to draw them on.
- These turkey cookies can be stored in an airtight container with a lid at room temperature for up to 4 days.
These turkey cookies are so cute, and so delicious. The perfect untraditional, Thanksgiving dessert, that is not only tasty, but adorable too. They’re perfect for kids and adults alike.
More Thanksgiving Dessert Recipes:
- Pilgrim Hat Cookies
- Frozen Peanut Butter Pie
- Banana Cream Pie
- Pumpkin Chocolate Chip Cookies
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Peanut Butter Turkey Cookies
- 1/2 cup butter (softened, 1 stick)
- 1/2 cup creamy peanut butter
- 1/2 cup white granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 cups flour (spooned and leveled)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 18 miniature Reese's cups
- 36 candy eyes
- 126 candy corn pieces
- 18 orange or yellow chocolate covered sunflower seeds (can substitute mini m&ms)
- 18 red chocolate covered sunflower seeds (can substitute mini m&ms)
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the butter and peanut butter together in a large bowl until it is well combined.
- Add in the sugars and cream for about 2 minutes or until the mixture has lightened.
- Stir in the egg and vanilla extract.
- Add in the dry ingredients (flour, baking soda, baking powder, and salt) and stir into the mixture until well combined.
- Roll the cookie dough into 2 inch sized balls (you'll want about 18 balls total).
- Place cookie dough onto a cookie sheet lined with parchment paper or a silicone liner, about 2 inches apart from one another. I usually fit 12 per half cookie sheet.
- Bake for 7-8 minutes until the cookies just start to crack. They'll finish baking as they cool on the pan.
- While the cookies cool for a few minutes, add 7 candy corn pieces to the top of the cookie, into the cookie to make "feathers".
- Transfer the cookies to a cooling rack to cool for another 10 minutes.
- Place an unwrapped peanut butter cup on top of the center of each cookie.
- Let the peanut butter cups sit for about 5 to 10 minutes, as the chocolate warms and will melt a bit. Then top each peanut butter cup with two eyes, then a chocolate beak, and a chocolate gobbler.
- Let the cookies cool completely.
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