1. Preheat the oven to 350 degrees F and line your baking sheets with parchment paper.

2. Mix the Betty Crocker sugar cookie dough according to package directions (1 stick of butter softened and 1 egg) and place the dough in the fridge for about 20 minutes to set up.
3. Remove the dough from the fridge and use a small cookie scoop to scoop the dough and then roll into even balls. You might need some flour on your hands for this as the dough might be sticky.
4. Bake according the the package directions and let cool.

Assembling your Turkeys

1. Spread a small dollop of chocolate frosting onto the top of each mini peanut butter cup and place on the cookie to create a turkey body.

2. Add a small amount of chocolate frosting onto the back of each candy eye and place on the turkey body.

3. To create turkey feathers, take one color at a time and put a little bit of frosting on the back of your candies. Use a toothpick to help line up candies. I used a combination of yellow, red and orange M&M candies and mini Reese's Pieces.

4. Finally, melt your red candy melts in a microwavable safe dish in 20 second increments stirring every 20 seconds, just until melted. (This takes approximately 1 minute but microwaves will vary.)

5. Let the chocolate cool 2-3 minutes and scoop into the sandwich baggie. Snip the corner with a pair of scissors and give each turkey a mouth.

6. Store cookies in an airtight container for up to two weeks.