Thanksgiving Treat Boxes

Here are the recipes I used to make my 2024 Thanksgiving treat boxes.

As always, the key to making an amazing dessert box is all in the assortment of cookies. You want a variety of flavors, shapes, and colors.

Feel free to get creative and mix and match your favorite, seasonal recipes!

If you want to know more about planning, baking, and shipping these types of cookie/treat boxes, please check out this cookie box post.

1. Turkey Cookies

These adorable turkey sugar cookies bake up deliciously soft and chewy and are decorated with almond and chocolate royal icing.

As an added bonus, they can be baked and decorated up to a week in advance! I love this because I like to spread out my baking over a few days when it comes to big projects like this.

2. Oatmeal Sandwich Cookies

These oatmeal sandwich cookies bake up perfectly soft and chewy with warm notes of cinnamon and molasses and are filled with tangy, toasty, brown butter cream cheese frosting.

This cozy recipe combines all our favorite Fall flavors in one nostalgic sandwich cookie.

3. Marbled Leaf Cookies

I modified my buttercream cookie recipe to make these cute little marble leaf cookies. I skipped the buttercream and added maple extract in place of the almond extract.

To color them, I divided the dough into three equal parts once it was and colored it with red, orange, and yellow gel food coloring.

Then I gently kneaded the dough together until it had a marbled look before rolling it out and using these leaf cutters.

The result? Tender, chewy little cookies that look just like Fall!

4. Brown Butter Pumpkin Cheesecake Brownies

This is a seasonal modification of my Oreo cheesecake brownies! For the brownies, I used 1/2 cup of brown butter in place of the regular butter, 1/2 cup of pumpkin puree (125g) in place of the 2 eggs, and dark brown sugar instead of light brown sugar.

For the cheesecake, I added 1/4 cup of pumpkin puree in place of the egg. I then divided the batter in half and added a bit of orange gel food coloring to one portion.

I skipped the chopped Oreos and the Oreo crust, but I wish I hadn’t! These would be so fun using golden Oreos their place.

5. Chocolate Covered Strawberry Turkeys

To make these strawberry turkeys, you’ll need:

• 1 pint of large strawberries
• 12 small pretzel sticks
• 24 mini marshmallows
• 1/4 cup white chocolate
• 2 cups of milk or dark chocolate, melted
• 2 tsp of vegetable, canola, or coconut oil

Rinse and pat the strawberries dry. Then break the pretzel sticks in half and press the broken ends into the mini marshmallows.

Melt 1/4 cup of white chocolate in a very small bowl, then dip the ends of the pretzels into the white chocolate. Place on a parchment-lined plate and repeat with the remaining pretzels and marshmallows.

Place the pretzels in the fridge to help the white chocolate firm up. Then melt 2 cups of milk or dark chocolate in a tall, narrow cup or small bowl. Heat in 30-second intervals, stirring between, until fully melted. Then add 2 tsp of vegetable, canola, or coconut oil into the chocolate to thin it, and stir until combined.

Dip the strawberries in the melted chocolate and let any excess run off before scraping the bottom of the strawberries on the edge of the glass and placing them on a large, parchment-lined plate. Set aside.

Remove the pretzels from the fridge. Pick them up by the white chocolate end and dip them into the milk or dark chocolate, covering the entire marshmallow and pretzel (other than the white chocolate ends), then gently place them on the sides of the strawberries to look like legs.

Once you’ve added two legs to each strawberry, place the plate in the fridge to help the chocolate firm up.

These can sit at room temperature for up to a day, or be stored in an airtight container in the fridge for 2-3 days.

6. Hershey’s Kiss Acorns

The final treats I made were these little Hershey’s Kisses acorns. They’re perfect because they’re small, can fill any open spaces in the box, and are SUPER easy to make. All you need are mini Nilla wafers, Hershey’s Kisses, chocolate chips, and some melted milk or dark chocolate.

Melt 1/4 cup of milk or dark chocolate, then dip the bottom of a Hershey’s kiss into the melted chocolate. Gently press the flat side of a mini Nilla wafer against the bottom of the kiss, then place it on a large plate. Repeat with the remaining kisses.

Then dip the chocolate chips into the melted chocolate and gently press them into the center of the Nilla wafers.

These can be stored in an airtight container at room temperature for up to 2 weeks.