Instructions

1. Squeeze a thin line of chocolate frosting along the edge of one cookie, getting the frosting to rest right on top of the cream filling. Carefully stick the pointed side of one candy corn into the frosting and cream, leaving the fat end sticking out above the cookie. Repeat with four more candy corns to create the turkey tail.

2. Place the other cookie flat on a table. Squeeze a small amount of chocolate frosting -- about the size of your pinky nail -- on the top edge of the cookie. Grab the other cookie and gently press the bottom edge into the frosting, standing the cookie up on end with the tail feathers at the top.

3. Place a mini peanut butter cup on a cutting board so the larger circle is face down. Use the knife to cut one-eighth of the cup off, giving you a flat surface. Squeeze a small amount of the chocolate frosting on the flat cookie, flush with the upright cookie. Squeeze a small amount of the frosting onto the center of the upright cookie. Place the peanut butter cup onto the flat cookie upside down, so the larger circle is at the bottom and the cut you made is flush against the upright cookie. This makes the turkey’s body.

4. Squeeze a drop of frosting onto the top of the peanut butter cup and the back of the upright cookie. Attach a malted milk ball here to create the head. Use the yellow frosting to make three small dots on the face for the eyes and beak. Attach the candy eyes. Break off the tip of your final candy corn and attach to the center for the beak. Use the yellow frosting to draw legs on the flat cookie at the base of the peanut butter cup.