Chocolate Cookie Turkeys Recipes

THANKSGIVING TURKEY COOKIES

Steps:

• Bake cookies as directed on roll or package. Cool completely, about 15 minutes.
• Spoon chocolate frosting into 1-quart freezer storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
• Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

OREO COOKIE TURKEYS

Steps:

• Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top.
• Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup.
• For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting.
• Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup.
• Place a dab of chocolate frosting on top of the peanut butter up (for the head). Place a malted milk ball on top for the head.
• Take a small amount of the white frosting in a separate dish. Mix in red food coloring.
• Use a toothpick with the white and red colors to place eyes, and wattle. You can pinch off the small pointy top of a candy corn and dip it in brown frosting for the beak.
• Your turkey is complete!

OREO TURKEY

Steps:

• Separate each cookie, leaving all the creme filling on one half of each. Set filling-topped halves aside.
• Use small amount of melted chocolate to attach 5 candy corn pieces, pointed-sides down, to each plain cookie half for the turkey's tail. Refrigerate 5 minutes or until chocolate is firm.
• Attach malted milk ball to center of each filling-topped cookie half with melted chocolate for the turkey's body. Use additional melted chocolate to attach cinnamon candies to bodies for the heads.
• Attach turkey tails to bodies with remaining melted chocolate. Refrigerate until firm.

COOKIE TURKEYS

Steps:

• Place 20 cookies on a flat surface, solid chocolate side down. With frosting attach a chocolate-covered cherry to the top of each base cookie. Position another cookie perpendicular to each base cookie; attach with frosting. , With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. Let stand until set.

TURKEY COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies until fine crumbs. Remove and set aside; continue and process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 24 (1 1/2-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
• In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
• Remove one-third of cookie balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate; tap off excess chocolate. Return to lined cookie sheet, and immediately press in eyeballs. Decorate using candies, nuts and sprinkles as desired, using photo as a guide. Repeat with remaining cookie balls. If chocolate has cooled too much, reheat. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.

THANKSGIVING TURKEYS

Steps:

• Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
• For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
• Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
• Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
• Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
• Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard.
• Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.
• In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.

CHOCOLATE COOKIE TURKEYS

Steps:

• Separate each cookie, leaving all the cream filling on one half of each. Set filling-topped halves aside.
• Use small amount of melted chocolate to attach 5 candy corn pieces, pointed-sides down, to each plain cookie half for the turkey's tail. Refrigerate 5 min. or until chocolate is firm.
• Attach malted milk ball to center of each filling-topped cookie half with melted chocolate for the turkey's body. Use dot of melted chocolate to attach cinnamon candy to each body for the head.
• Attach turkey tails to bodies with remaining melted chocolate. Refrigerate until firm.

COOKIE CANDY TURKEYS

Steps:

• 1. MICROWAVE DIRECTIONS: To make each turkey, place chocolate star, point side up, on work surface.
• 2. Place one caramel on microwave-safe waxed paper; microwave on high for 5 to 10 seconds or just until slightly softened.
• 3. Place softened caramel on top of chocolate star, pressing down so they stick together.
• 4. To make the tail, press chocolate cookie, striped side facing forward, firmly against the soft caramel to stand upright.
• 5. Press candy corn on top of caramel to resemble turkey\'s beak. Makes 12 cookies.

OREO COOKIE TURKEYS

Steps:

• 1Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top. 2Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup. 3For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting. 4Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup. 5Place a dab of chocolate frosting on top of the peanut butter up (for the head). Place a malted milk ball on top for the head. 6Take a small amount of the white frosting in a separate dish. Mix in red food coloring. 7Use a toothpick with the white and red colors to place eyes, and wattle. You can pinch off the small pointy top of a candy corn and dip it in brown frosting for the beak. 8Your turkey is complete!

EDIBLE CANDY COOKIE TURKEY

Steps:

• Take a Reeses Peanut butter cups and use about a dime sized dollop of icing to "glue" it to a chocolate wafer - make sure it's centered. Set aside.
• Take 8 Nutter Butter cookies and on the top center of one of the cookies make a stripe of icing. Affix two chocolate chips as "eyes," a yellow or white "nose" and a red "mouth." Set aside to dry.
• Take Reeses/Wafers that you started with and around the edge where the Reeses cup meets the wafer, make a half circle of icing. Along that half circle, evenly space 5 candy corns, with the wide part of the candy corn facing outward. Let set for 5 minutes.
• While the Reese/wafers are on the table laying flat, put a dollop of icing on the center of the Reeses cups and then take the Nutter Butters and glue them onto the Reeses. DO NOT LET SET.
• Immediately, take a new chocolate wafer and lay it on the table. Put a large round dollop of icing in the center. Take the Reese, nutter/butter "body" of the turkey and place it on top of the icing. You might need to slide the Nutterbutter/reeses to get the right balance to make it stand up. Usually it stands up pretty easily.
• Stick two orange "feet" at the base of the nutter butter.

A FLOCK OF TURKEYS

Steps:

• Using a serrated knife, cut 1/2 in. from one side of 24 sugar cookies. Using a sharp knife, cut marshmallow cookies in half vertically. Spread chocolate frosting over the bottom of each marshmallow cookie half; align cut edges of a marshmallow cookie and a sugar cookie, and press together to form each turkey body and feathers., Spread chocolate frosting over the cut edges of each turkey; position and attach near the back edge of a whole sugar cookie., Cut a small hole in the corner of a pastry or plastic bag. Insert a #12 round pastry tip; fill bag with 3/4 cup chocolate frosting. Pipe a neck and head on each turkey., Tint 1/2 cup vanilla frosting yellow and 1/2 cup red. With a #3 round pastry tip and yellow frosting, add eyes, beaks and legs. With #3 round tip and red frosting, pipe snood and tail feathers. Store in the refrigerator.