Ingredients
Method
1. Start by heating your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, peanut butter, and both sugars until smooth and well blended.
3. Add in the egg, vanilla, and milk, then mix until everything is fully combined.
4. Stir in the flour and baking soda until a soft, thick dough forms.
5. Scoop out small portions of dough, roll them into balls, then coat each one in sugar. Arrange them on your prepared baking sheet.
6. Bake for about 10 minutes, just until the edges are set.
7. Let the cookies cool slightly for a couple of minutes, then gently press an unwrapped mini Reese’s cup into the center of each one. (Tip: Don’t press too early or the chocolate will melt too much.)
8. Decorate by adding two candy eyes and placing an M&M sideways to create the beak.
9. Carefully insert three candy corn pieces behind the chocolate to resemble turkey feathers.
10. Place the cookies in the freezer briefly so the chocolate firms up nicely.