Preheat the oven to 350ºF.

In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minutes, until smooth and fluffy. Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute. Add in the flour, baking soda, baking powder and salt, mixing with a spatula just until there are small flour streaks left - it’s okay if the batter has clumps! Be careful not to over mix.

Use a small cookie scoop to form balls from the dough. Place the cookies on a silicone lined baking sheet and bake for 12 minutes or until the edges of the cookies begin to turn golden and the tops begin to crack slightly. Bake the cookies in batches so you don’t crowd the baking sheet.

Once the cookies come out of the oven, place a hershey kiss in the center of each one. Allow the kisses to get slightly soft, then add an orange reese’s pieces in the middle of each kiss for the beak. Add 2 mini candy eye balls to each kiss.

Meanwhile, dip one end of the pretzel sticks in melted vanilla almond bark. Then roll the sticks in sanding sugar. I placed a pile of red, orange, yellow, and brown sanding sugar on separate plates to do this. Allow the pretzel sticks to harden before adding them to the cookies.

Use a kabob skewer to make indentations in the cookies so the feathers have a place to “sit”. Dip the non-sprinkle end of the pretzels into melted chocolate almond bark and hold them in place in the indentations until they harden slightly.

Let the feathers harden before serving. The feathers are fragile, be careful!