These cute Oreo turkey cookies are the perfect no-bake Thanksgiving treat. Made with just a few simple ingredients, they are fun to make with kids on Thanksgiving and are a fun and festive treat for classroom treats, Thanksgiving or fall parties, or to add to a holiday dessert table.

What we love about these Turkey Cookies from Oreos

Every Thanksgiving, I love to do a little food craft with my kids; even as they have gotten older, it is a fun tradition. It’s a great kid-friendly activity for before or after a Thanksgiving meal, and it’s a fun treat for any classroom party or Thanksgiving or fall together.

These Oreo Turkey Cookies are just the cutest and are made with a few easy ingredients. You just need melting chocolate, Oreos, candy corn, M&Ms, and edible eyeballs. The only real tip is to add the toppings soon after dipping so they will stick to the cookie. They are simple to make, and kids love them.

Looking for some other fun fall and Halloween treats? Try our Halloween Snack Mix, Pumpkin Oreo Balls, Mummy Pretzels, Oreo Cookie Spiders, Pumpkin Patch Cookies, Chocolate Frosted Cookies, Pumpkin Spice Cookies with Cream Cheese Frosting, Glazed Pumpkin Bread, Apple Caramel Bundt Cake, or our Apple Crisp with Brown Sugar & Oat Topping. We also have some fun charcuterie boards! Check out our Fall Themed Charcuterie Board or our Halloween Charcuterie Board.

What you need to make these Oreo Cookie Turkeys

You will need the following ingredients:

Oreo cookies
Ghirardelli Milk Chocolate Melting Wafers
Candy Corn
Red M&Ms
Edible candy eyeballs

Oreo Thanksgiving Turkeys Substitutions

I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:

You can try different filling flavors of Oreos; either regular or Double Stuf works well.
You can use candy corns for the nose or chocolate chips if you don’t want to buy the M&Ms.
You can use dark chocolate melting wafers in place of milk chocolate if desired, or use chocolate chips.

Step-by-step Instructions

Step 1.Melt the chocolate wafers in the microwave in a small microwaveable bowl according to the package directions, making sure to heat in 15-30 second intervals at a lower power. Using a fork or candy dipping tool, dip an Oreo into the melted chocolate one at a time. Let the excess chocolate drip from the bottom and tap the fork or tool against the side of the bowl or measuring cup to help the excess chocolate drip off. Lightly drag the bottom of the Oreo over the measuring cup to release extra coating on the bottom of the Oreo before placing on the prepared baking sheet.

Step 2. Immediately place the eyeballs in the center of the cookie, then place 5 pieces of candy corn above the eyeballs while the chocolate is still wet. Finally, add the M&M, placed on its edge, and hold in place for a few seconds while it sets so it doesn’t fall. Repeat with the remaining Oreos and ingredients. If the melting chocolate starts to harden, you can reheat it for 15 seconds in the microwave and stir. Let the chocolate set for 10-15 minutes before serving or storing. See storage instructions in the notes.

Tips

You can use Double Stuf or Regular Oreos, or try a certain flavored Oreo if you wish.
I like using Ghiardelli brand Milk Chocolate Flavored Melting Wafers for dipping the Oreo balls in when making these Mummy Oreo Balls. My local grocery store carries them, or you can click the link above to buy from Amazon.
I use Wilton brand edible candy eyeballs, also available at my local grocery store, or you can buy them from Amazon here.

Frequently Asked Questions

Can Oreo Cookie Turkeys be made in advance?

Oreo Cookie Turkeys can last up to 2 weeks stored in an airtight container at room temperature and can absolutely be made in advance. They are at their best within the first few days. Keep them away from direct sunlight or heat sources to avoid melting.

How do I store Oreo Cookie Turkeys?

a. Store the Oreo Cookie Turkeys in an airtight container at room temperature in a single layer for up to 2 weeks. I use a Tupperware container and use parchment paper or waxed paper to separate the layers if I need to stack them so they don’t stick together.
b. If you store them in the fridge, it can lead to condensation (sweating), which affects the look of the chocolate, and it can cause the cookies to become a little soggy.
b. These can be frozen for up to 2-3 months. Thaw in the fridge at room temperature before serving. Thawing, however, may lead to some changes in the texture of the cookies, eyeballs, and candy corn.

Oreo Turkey Cookies

Recipe by Risa

0.0 from 0 votes

Course: DessertCuisine: American

Prep time

minutes

Resting Time

minutes

Serving Size

Ingredients

24 Oreos from a Family Size 1 lb 2.12 oz package
10 ounces Ghirardelli Milk Chocolate Melting Wafers
48 Edible candy eyeballs
24 Red M&Ms from a 10-ounce bag
11 ounces Bag of candy corn (we use Brach’s)

Directions

Line a baking sheet with parchment paper.
Melt the chocolate wafers in the microwave in a 2-cup measuring cup (it’s a nice size for dipping) or a small microwaveable bowl according to the package directions, making sure to heat in 15-30 second intervals at a lower power.
Using a fork or candy dipping tool, dip an Oreo into the melted chocolate one at a time. Let the excess chocolate drip from the bottom and tap the fork or tool against the side of the bowl or measuring cup to help the excess chocolate drip off. Lightly drag the bottom of the Oreo over the measuring cup to release extra coating on the bottom of the Oreo before placing on the prepared baking sheet.
Immediately place the eyeballs in the center of the cookie, then place 5 pieces of candy corn above the eyeballs while the chocolate is still wet. Finally, add the M&M, placed on its edge, and hold in place for a few seconds while it sets so it doesn’t fall. Repeat with the remaining Oreos and ingredients. If the melting chocolate starts to harden, you can reheat it for 15 seconds in the microwave and stir.
Let the chocolate set for 10-15 minutes before serving or storing. See storage instructions in the notes.

Notes

To prevent the chocolate from overheating, always melt the chocolate at 50% power in your microwave. After the first 30 seconds of heating, heat in 15-second intervals and stir well in between each interval. It continues to melt while being stirred.
If the chocolate starts to thicken while you are dipping, reheat for 10-15 seconds, stir, and continue dipping. Never add liquids to the chocolate, as it can cause the candy to seize. If needed, you can add 1-2 teaspoons of vegetable shortening to the chocolate to thin.
Either waxed paper or parchment paper can be used to line your baking sheets. I slightly prefer the parchment paper. I definitely recommend using either to ensure the dipped Oreos don’t stick to the pan and for easier cleanup.
Place the candy eyeballs, M&M, and candy corn on the dipped and drizzled Oreo balls right after dipping to make sure they stick to the melted candy. I do the M&M last and hold on to it for a few seconds to make sure it stays in place.