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Turkey Peanut Butter Cup Cookies

Turkey peanut butter cup cookies turn soft, lightly golden peanut butter cookies into festive turkeys with candy corn feathers, mini peanut butter cups, candy eyes, and orange icing. Bake the cookies, then assemble the decorations with melted chocolate that sets firm.
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Prep Time 25 minutes
Cook Time 12 minutes
Cooling and setting 20 minutes
Total Time 57 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the cookie base
  • 0.5 cup unsalted butter softened
  • 0.5 cup creamy peanut butter
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp table salt
For the turkey decorations
  • 120 candy corn pieces
  • 24 mini peanut butter cups unwrapped
  • 0.33 cup semisweet chocolate chips
  • 48 mini candy eyes
  • 1 tube orange decorating icing

Equipment

  • 2 rimmed baking sheets
  • 1 microwave

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. Beat the softened butter, peanut butter, granulated sugar, and brown sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the egg and vanilla extract until combined.
  5. Whisk the flour, baking soda, and table salt in a medium bowl.
  6. Add the flour mixture to the peanut butter mixture and mix on low just until combined.
  7. Divide the dough into 24 portions, about 1 1/2 tablespoons each.
  8. Roll the portions into balls and flatten them slightly on the baking sheets, spacing them about 2 inches apart.
  9. Bake for 10–12 minutes, switching the pans’ positions halfway through, until the edges are lightly golden and the centers look set.
  10. Immediately press 5 candy corn pieces into the back half of each warm cookie, with the pointed ends aimed toward the center.
  11. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Decorate the turkeys
  1. Melt the chocolate chips in a microwave-safe bowl in 15-second bursts, stirring between each, until smooth.
  2. Dab melted chocolate onto the lower center of each cookie and set a mini peanut butter cup upright on top, with its flat top facing up.
  3. Dab a little melted chocolate onto each peanut butter cup and press on 2 mini candy eyes.
  4. Pipe a small orange beak between the candy eyes with the orange decorating icing.
  5. Let the cookies stand for about 15 minutes, until the chocolate is firm.

Notes

For neat decorations, let the cookies cool completely before adding the peanut butter cups and candy eyes. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free adaptation, use dairy-free butter, chocolate chips, and peanut butter cups, and check the candy labels.