Place the chocolate candy melts in a microwave-safe bowl. Heat in 15–30 second bursts, stirring in between, until melted and smooth.

Dip each Nutter Butter into the melted chocolate until fully coated. Use a fork to lift it out and tap gently on the edge of the bowl to remove excess. Place on parchment paper to set. Repeat for all cookies, then chill in the freezer for about 5 minutes.

While the cookies set, separate the mini vanilla cookie sandwiches and scrape away the cream. Melt the white candy melts and transfer to a piping bag. Pipe small white circles onto the flat side of the cookie halves to create eye bases.

Let dry for 3 minutes. Then, pipe a smaller dot of chocolate candy melt in the center for pupils.

Reheat the chocolate candy melts if needed and transfer to a piping bag. Pipe a small dot onto the Nutter Butters and press the eyes gently onto the coated cookies.

Melt the yellow candy melts and transfer to a piping bag. Pipe a small triangle below the eyes to create each owl’s beak. For the wings, pipe a small dot of chocolate on each side of the cookie and press sliced almonds into place.

Allow the owls to sit for a few minutes at room temperature until firm. Then serve and enjoy your delightful little owl cookies!