Nutter Butter Turkey Cookies
These Nutter Butter Turkey Cookies are the cutest no-bake fall treat to make for Thanksgiving! With just a few simple ingredients like candy corn, candy eyes, and peanut butter cookies, you can make an adorable turkey-themed dessert that’s great for kids and holiday parties.
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This fall recipe is great to make with kids. It’s such a cute and easy Thanksgiving activity I do with them. It’s ideal for a class party, a fall bake sale, or an edible Thanksgiving gift treat.
How to Make Nutter Butter Turkeys
Ingredients you’ll need for this recipe
Step by Step Guide
1. Start by melting your white candy wafers. Use the low or defrost setting on your microwave, heating in 30-second bursts and stirring in between until the candy is smooth and melted. Let it cool slightly before you start working with it.
2. Line a baking tray with parchment paper. Separate your round Nutter Butter cookies—feel free to keep or discard the peanut butter filling, depending on your preference.
3. Spread a bit of the melted candy on the round cookie.
4. Then, place a peanut-shaped Nutter Butter on the lower half. You’ll want to work quickly here before the candy sets.
5. Grab five candy corn pieces and place them on top of the peanut-shaped cookie, close together like turkey feathers. The round cookie in the back will help support the candy corn, making sure everything stays upright.
6. Dip the end of a skewer (or a chopstick) into the melted candy, then dab a little onto the top part of the Nutter Butter.
7. Pop on two candy eyeballs and gently press them down to secure.
8. Dab a bit more candy melt just under the eyes and press on a halved Reese’s Piece for the beak. Give it a gentle press to ensure it sticks.
9. Use the red cookie icing to pipe a little wattle (that dangly thing turkeys have!) on one side of the beak.
10. Allow your turkeys to set completely before serving. You can leave them at room temperature for 15-20 minutes or pop them in the fridge for 5-10 minutes if you’re in a hurry.
Serve and Enjoy!
Important Recipe Notes
- Use candy melts or white chocolate to help everything stick—just melt and use as “glue” for the eyes, candy corn, and other pieces.
- Let the cookies set on parchment paper until the candy melts harden to keep everything in place.
- Break candy corn carefully if using them for feathers or beaks—press gently so they don’t crack.
- Red cookie icing works great for the wattle, but you can also use red candy melts or gel if needed.
- Get the kids involved! Let them add the eyes and feathers—it doesn’t have to be perfect to be adorable!
- Store the cookies in a single layer in an airtight container at room temperature for up to 5 days. If stacking, place a sheet of wax or parchment paper between layers to keep decorations from smudging.
- For Bake Sale, individually wrap each cookie in a clear treat bag and tie with a festive ribbon for an easy, grab-and-go option. It keeps them fresh and makes them look extra cute and giftable!
Nutter Butter Turkeys
Ingredients
- 24 regular peanut-shaped Nutter Butter cookies
- 12 large round Nutter Butter cookies
- ½ cup white candy melts (more if needed)
- 120 candy corn pieces
- 48 candy eyeballs
- Orange Reese’s Pieces (cut in half)
- Red cookie icing
Instructions
- Start by melting your white candy wafers. Use the low or defrost setting on your microwave, heating in 30-second bursts and stirring in between until the candy is smooth and melted. Let it cool slightly before you start working with it.
- Line a baking tray with parchment paper. Separate your round Nutter Butter cookies—feel free to keep or discard the peanut butter filling, depending on your preference.
- Spread a bit of the melted candy on the round cookie, then place a peanut-shaped Nutter Butter on the lower half. You’ll want to work quickly here before the candy sets.
- Grab five candy corn pieces and place them on top of the peanut-shaped cookie, close together like turkey feathers. The round cookie in the back will help support the candy corn, making sure everything stays upright.
- Dip the end of a skewer (or a chopstick) into the melted candy, then dab a little onto the top part of the Nutter Butter. Pop on two candy eyeballs and gently press them down to secure.
- Dab a bit more candy melt just under the eyes and press on a halved Reese’s Piece for the beak. Give it a gentle press to ensure it sticks.
- Use the red cookie icing to pipe a little wattle (that dangly thing turkeys have!) on one side of the beak.
- Allow your turkeys to set completely before serving. You can leave them at room temperature for 15-20 minutes or pop them in the fridge for 5-10 minutes if you’re in a hurry.
