Nutter Butter Turkey Cookies
These easy turkey cookies use Nutter Butters, candy eyes, and pretzel turkey feathers for the cutest Thanksgiving cookies you’ll ever see! They’re a fun Thanksgiving treat that should be on every Thanksgiving dessert table!
Servings: 8 Turkeys
Calories: 388kcal
Ingredients
- 3 tbsp red frosting
- 8 Nutter Butter Cookies
- 16 small candy eyes
- 8 chocolate candy corn (brown and orange candy corn)
- 1 tsp vegetable oil
- 12 oz semi-sweet chocolate chips
- 32 mini pretzels
- 3 tbsp orange sprinkles
Instructions
- Place the red frosting into a zip-top bag with the corner cut off or a piping bag with a small round tip.3 tbsp red frosting
- Using the frosting as glue, pipe two little dots on the top of the Nutter Butter cookies and place a candy eye onto each little dot.16 small candy eyes, 8 Nutter Butter Cookies
- Next, to make the turkey’s beak, cut off the brown part of the candy corn and make a little vertical line just below the eyes and place the candy corn onto the frosting with the orange side down.8 chocolate candy corn
- Use the red frosting again and make a vertical line on either the left or right side of the turkey’s beak.
- Start by lining 2-3 baking sheets or cutting boards or other flat moveable surfaces (charcuterie boards work too) with parchment paper.
- In a medium safe bowl combine the oil and the chocolate chips. Microwave in 20 second increments making sure to stir well between each increment. Repeat until chocolate is smooth.1 tsp vegetable oil, 12 oz semi-sweet chocolate chips
- To make the turkey’s tail, dip each mini pretzel into the melted chocolate and place four mini pretzels in a half circle on a parchment paper lined baking sheet.32 mini pretzels
- While the chocolate pretzels are still melted, place the Nutter Butter with the turkey’s face up over ends of the chocolate-coated pretzels.
- Quickly sprinkle the tail with orange sprinkles while the chocolate is still melted on the pretzels.3 tbsp orange sprinkles
- Place the baking sheets with the turkey cookies in the fridge for at least 30 minutes to allow the chocolate to set completely.
- Serve chilled or at room temperate.
Notes
Keep these chilled until you’re ready to serve them. If you leave them out for a long time, the chocolate on the pretzels can begin to melt, especially if your house or serving venue is warm. If the chocolate melts, the feathers can fall off and no one wants molting turkeys.
Refrigerate any leftovers in an airtight container for up to five days then toss. I do not recommend freezing.
Let kids of all ages help make these! Younger kids can help decorate faces and older kids can help with dipping the pretzels and putting the turkeys together! Treats taste even better when they’re made by your own hands, and these are so much fun to make!
Try to find the smallest pretzels possible. The tiny twists are my personal preference because you can get four pretzels around each of the peanut butter turkey cookies!
Nutrition
Calories: 388kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 130mg | Potassium: 252mg | Fiber: 4g | Sugar: 32g | Vitamin A: 21IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 3mg