Description
These Easter Bird’s Nest Cookies are adorable, crunchy, and chocolatey treats that look like little nests! Made with just a few simple ingredients, they come together in minutes and are perfect for Easter parties, spring gatherings, or a fun baking activity with kids.
Ingredients
Units
Scale
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips (or peanut butter chips)
- 1 cup creamy peanut butter (optional, for extra flavor)
- 4 cups chow mein noodles (or shredded wheat, crushed)
- 1 cup mini candy eggs (like Cadbury Mini Eggs or M&M’s)
- 1/2 cup shredded coconut (optional, for a “grass” effect)
Instructions
- Melt Chocolate & Butterscotch: In a microwave-safe bowl, melt the chocolate chips and butterscotch chips in 30-second intervals, stirring between each, until smooth. If using peanut butter, stir it in until well combined.
- Mix in Noodles: Gently fold in the chow mein noodles (or crushed shredded wheat) until they’re fully coated in the melted chocolate mixture.
- Form Nests: Scoop about 2 tablespoons of the mixture onto a parchment-lined baking sheet. Use the back of a spoon to create a small indent in the center to form a nest shape.
- Add Eggs: While the nests are still warm, press 2-3 mini candy eggs into the center of each nest.
- Chill: Place the nests in the refrigerator for 30 minutes to set.
- Serve & Enjoy! Once firm, remove from the fridge and enjoy your adorable Easter treats!
Notes
- Nut-Free Option: Skip the peanut butter or use sunflower seed butter.
- Extra Festive: Tint shredded coconut green with food coloring for a “grass” effect and place under the nests.
- Storage: Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.