It all depends on who you ask, but we wouldn’t be surprised to hear one of these turkeys is the real star of Thanksgiving! With their chocolate-chocolate chip cookie bodies and their tasty tail feathers—made from anything you desire, from candy corn and Mike and Ike® candy to pecans and more—these turkeys are a particular hit among the under-10 set. So why not make a little family of gussied-up gobblers this holiday? We can’t think of a better incentive for cleaning your plate!

Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • Butter and egg called for on cookie mix pouch
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 2 cups semisweet chocolate chips
  • 2 tablespoons shortening
  • 48 Betty Crocker™ Candy Shoppe eyeballs
  • Assorted candies, nuts and sprinkles for decorating (such as candy corn, orange and yellow M&M’s® candy-coated milk chocolate candies, Mike and Ike® original assorted soft fruit candy, pecan halves, sliced almonds, Betty Crocker™ chocolate sprinkles)

Make With
Betty Crocker Cookie Mix

Instructions

  • Step

    1

    Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes.
  • Step

    2

    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.

  • Step

    3

    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.
  • Step

    4

    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.

Nutrition

270Calories
13gTotal Fat
2gProtein
37gTotal Carbohydrate
28gSugars
Recipe Tips

  • tip 1

    Plastic forks are the key to easy dipping. Remove the center two tines of two forks, and you’ll have wide-pronged tools perfect for gently dipping cookie truffles. It’s easier to dip cookie truffles when they are chilled, so don’t get ahead of yourself.

  • tip 2

    After dipping truffles, don’t delay adding sprinkles, candy corn, nuts and other decorations. Since melted chocolate sets up quickly, take it one turkey at a time.

  • tip 3

    Be patient as you stick candy corn “feathers” in the cookie ball. Usually just a little push is all that’s needed to put in place. The chocolate will also help hold them in place. Broken bits of candy corn make great beaks, so don’t be discouraged by less-than-perfect pieces. Let them inspire you!