Bird Nest Cookies

I love a good dessert! I try not to eat them all the time, but life is too short to not enjoy a sweet Rhubarb Crisp or a decadent Brownie.

If you’re looking for a simple Easter dessert, These chocolate bird nest cookies are quick, festive and EASY to make. 

They are so easy, that your kids can help you make them. My kids have always enjoyed (and still do) helping in the kitchen. If your kids enjoy this too, they’ll love my Breakfast Banana Split recipe, or these Coconut Granola cups.

The real test is not eating these before the guests arrive. 😉

Key Ingredients

• Chocolate Chips and butterscotch chips– I love this combo! Semi-sweet chocolate chips balance the flavor really well so it doesn’t get too sweet. Feel free to use your favorite.
  
• Peanut Butter– I recommend an all natural brand with no sugar. If you only have one that contains sugar, it will be alright, this recipe is very flexible.
  
• Chow Mein Noodles– This is what gives it the nest appearance, they look like little sticks.
  
• Candy Eggs- The mini size eggs fit best here and you have a lot of choices. What’s pictured are the Hershey’s chocolate eggs, they are more pastel in color. Cadbury mini chocolate eggs are a little brighter and also delicious.

How To Make Birds Nest Cookies

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Melt the chips together over low heat in a double boiler. If you don’t have one, put a few inches of water in a pan, bring it to a simmer, and place a bowl over the top (you can see this in the video).
   
2. Stir in the peanut butter until well combined.
   
3. Add the chow mein noodles and stir until coated.
   
4. Divide the chocolate mixture into the wells of a muffin pan. Refrigerate for 30 minutes to harden. Remove from the pan, and fill with candy eggs.

Expert Tips

• If you don’t want to mess with the stove, you can melt the chocolate and butterscotch chips in the microwave. Use 20-second intervals and stir each time until they are completely melted. 

• Silicone muffin pans, or silicone liners are amazing because the nests come out so easily and they are easy to clean. You can also use a regular muffin tin, just oil it first. Once hardened, let them sit a few minutes at room temperature before removing them. 
  
• If you do use a silicone tray, be sure to place it on a baking sheet BEFORE filling it. Much easier to move around that way.
  
• You can put the mini eggs in them right away if you want them to stick to the nest. Otherwise, you can add your filling before serving.
  
• In a hurry? Pop them in the freezer to cool, about 10 minutes or so will do it!

One of the things I love about this recipe is its flexibility. I love the blend I’ve used, but you can certainly change it up and make it your own.

• Chips- Use your favorite: dark, milk, semi-sweet, etc. 
  
• Nut Butter– If you have peanut butter allergies, you can use another nut butter or skip it all together. 
  
• Pretzels can be used instead of chow mein noodles. Just break them into pieces small enough to work. This is delightful if you are into the whole salty-sweet thing.
  
• Filling- As I mentioned, I used chocolate filled eggs, you could also use a malted chocolate egg (like Whoppers), jelly beans, jelly bellies, M & M’s (the egg shaped ones), or even put a Peep marshmallow treat in them.

Frequently Asked Questions

Why This Recipe Works

Storing

The Bird’s Nest Cookies can be kept at room temperature for a few days, however, this largely depends on the temperature of the room. If they get too warm, they are a bit messy because they’re melty when you touch them.

They are best stored in an airtight container, in the refrigerator. They will keep for about a week. I recommend taking them out 1/2 hour before serving so they are easier to eat. You don’t want them too hard.

To make ahead: Make the nests, but don’t fill them. You can freeze the nests in a zip lock bag for up to 3 months. Thaw them in the refrigerator, and then fill them with the mini eggs.