• Prep : Preheat the oven based on the peanut butter cookie dough directions.

  Line two cookie sheets with parchment paper, baking mat, or spray with nonstick cooking spray.
• Place 12 cookie dough balls per cookie sheet making sure to leave 2-inches of space between each one. Use the palm of your hand, or a flat bottomed glass, to flatten the dough balls so the top is flat.

  ^{* The cookie directions on the package will say to use a fork to do the classic criss cross pattern, ignore that, and instead flatten them out.}
  1 package (16 oz) ready-to-bake refrigerated peanut butter cookie dough
• Bake the cookies according to the package directions. When done, allow the cookies to cool on the warm tray for about 10 minutes before removing them to a cooling rack to cool completely before decorating.

Decorate The Turkey Cookies

• Melt the chocolate chips in a microwave-safe bowl in 20 second increments, stirring well after each one, until the chocolate is smooth and melted.
  1/3 cup milk chocolate chips
• Dip the bottom of a miniature Reese's peanut butter cup into the melted chocolate and place it in the center of the cookie, in the lower third of the cookie, to create the turkey head.
  24 Reese's miniature cups
• Create the turkey feathers by dipping one side of five pieces of candy corn into the chocolate. Then place them in a fan shape above the Reese's.
  120 pieces candy corn
• Dip a Reese's Pieces into the chocolate (just the bottom side) and then press it into the Reese's cup to form the beak. Gently press a mini M&M next to the beak to form the wattle of the turkey. You may need to dip the mini M&M in the melted chocolate or it might just stay by itself.
  24 yellow or orange Reese's Pieces, 24 red mini M&M's
• Dip the bottom side of two candy eyeballs into the melted chocolate and add them to the top of the Reese's cup for the eyes, above the beak.
  48 small edible eyeballs
• Allow the cookies to set for 20-30 minutes before serving.