2-Ingredient Thanksgiving Cookies

Whip up a batch of these Thanksgiving turkey cookies, made with 2 types of store-bought cookie dough so all you do is assemble and bake!

Course Dessert

Cuisine American

Keyword cookies, Thanksgiving

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 250kcal

Author Stacey aka the Soccer Mom

Cost $10

Cut the roll of chocolate chip cookie dough into slices that are about 1/4″ thick and place cookie dough rounds on a non-stick cookie sheet.
Place one Christmas sugar cookie on top of each chocolate chip cookie slice.
Bake for 10-12 minutes, or until the edges of the chocolate chip cookies just start to turn golden brown.
Remove pan from oven and transfer cookies to a wire rack to finish cooling.

Nutrition information is provided as an estimate only.

Prep Tips:

Where To Find – Both of the ingredients used in this recipe are refrigerated cookie dough, so they should be available in the refrigerator section at the grocery store, rather than in the baking aisle with dry goods.

Yield – There are 20 cookie portions in the Pillsbury sugar cookie dough packages that we used and are pictured here. So the exact number of cookies baked will depend on how much chocolate chip cookie dough you have (as those package sizes can vary by brand). We used “value size” which has 30 servings, so we made 20 cookies. You may have leftover chocolate chip cookie dough, or yours might be extra thick and chewy depending on how thick you cut the slices of dough.

Cooking Time – Oven temperatures and cooking times can vary. You just want to make sure is that the cookies are done in the middle and not raw. Other than that, you can make them crispy or soft-baked, by baking for more or less than the recommended times.

Storage – Neither chocolate chip cookies, nor sugar cookies require refrigeration. Store the finished cookies in an airtight container at room temperature for up to a week. You could also freeze cookies in a large freezer bag for up to 2-3 months.