Description
Cute Turkey Oreo Cookies are festive, no-bake treats made with Oreos, candy corn, chocolate, and candy eyes—perfect for Thanksgiving desserts or edible crafts with kids.
Ingredients
- 20 Oreo sandwich cookies (classic or double-stuffed)
- 100 candy corn pieces (about 5 per cookie)
- 40 candy eyes (2 per cookie)
- 20 mini chocolate chips or peanut butter chips (for beaks)
- 1/2 cup melted chocolate or chocolate frosting (as edible glue)
- Optional: vanilla or colored frosting for decorating
Instructions
- Gently twist open each Oreo cookie, keeping the filling side intact.
- Press 4–5 pieces of candy corn (point-first) into the cream to form a fan shape—these are the turkey’s tail feathers.
- If needed, dab a little melted chocolate around the edges before placing the top cookie back on to help it seal.
- Use a small dot of melted chocolate to attach two candy eyes near the center of each cookie’s top.
- Add a mini chocolate chip or peanut butter chip just below the eyes to resemble a beak.
- Let cookies set at room temperature or refrigerate briefly until the chocolate/frosting firms up.
- Serve on a platter or as edible place cards. Enjoy!
Notes
- Double-stuffed Oreos work best for holding candy corn securely.
- Use a toothpick or small piping bag to apply melted chocolate precisely.
- Mini M&Ms or small dots of frosting can be used instead of candy eyes.
- Best served at room temperature to avoid soggy candy or softened cookies.
- Store in a cool, dry place in an airtight container for 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
