birds nest cookies

These no bake birds nest cookies are made with chocolate, butterscotch and chow mein noodles, then finished off with candy eggs. The perfect easy Easter dessert!

Birds Nest Cookies

milk chocolate chips

butterscotch chips

chow mein noodles

eggs

Place the milk chocolate chips and butterscotch chips in a large bowl. Microwave in 30 second increments until melted. Stir until smooth.

Add the chow mein noodles to the bowl and toss until coated in the chocolate mixture.

Spoon 2 tablespoons of the cookie mixture onto a piece of parchment and shape into a nest; top with 3 candy eggs. Repeat the process with the remaining cookie mixture and eggs.

Let nests set until firm, then serve.

Spring is in the air and Easter is right around the corner. This calls for a batch of adorable no bake butterscotch and peanut butter bird's nest cookies.

No Bake Butterscotch and Peanut Butter Bird's Nest Cookies

peanut butter

chocolate eggs (such as Cadbury mini eggs)

Melt the butterscotch chips with the peanut butter in a wide saucepan over low heat. Stir continuously until melted.

Pour the mixture into a large bowl of the chow mein noodles and stir to combine.

Fill up each compartment of a muffin tray with a spoonful of this mixture. (Note: to aid in removal of the cookies when set,  use a silicone muffin tray or line your muffin tray with cupcake liners).

Let cool for 10 minutes and remove from the tray. Be careful when you are removing the nests, as to not break them.

Add in some chocolate Easter eggs (I used Cadbury mini eggs).

Mmmmmm can’t wait to have this at my Easter party  every year this is sooo good. ???? ????

Can you spray the muffin tins with Pam to help in removal? I’ve made these using white chocolate in place of the butterscotch, but live the sound of the pb and butterscotch!!

These birds nest cookies are so cute, little and fun to make with kiddos. They are filled with creamy peanut butter, milk chocolate and butterscotch chips all melted together with chow Mein noodles to look like a nest. Add Cadbury eggs for a special touch birds nest touch!

Milk Chocolate Chips

Butterscotch Chips

Peanut Butter (creamy)

Chow Mein Noodles

Cadbury eggs (Mini)

In a large microwave safe bowl add the chocolate chips, butterscotch chips, and peanut butter.  Microwave stirring after every 30 seconds until melted and smooth.

Add in the bag of chow Mein noodles and mix until combined.  Scoop out 2 tablespoons of the mixture and place on parchment paper.  Top with 3 Cadbury eggs.  Let sit until chocolate has hardened.

The cutest bird's nest Easter cookies made with a simple cookie topped with vanilla buttercream, toasted coconut and chocolate flecked eggs.

Easter Cookies

oz coconut flakes (sweetened)

all-purpose flour (500 grams)

salt

cornstarch (60 grams)

butter (230 grams, room temp)

sugar (240 grams)

tsp vanilla extract

½ sticks butter (200 grams, unsalted, room temp)

confectioner’s sugar (350 grams)

heavy cream

cocoa powder (nice quality)

tbsp vanilla extract

chocolate eggs

Preheat oven to 325F.

Spread out coconut on a baking sheet.

Bake for about 5 -10 min.

For the Coconut Flakes:

Increase oven temp to 375F.

Sift flour, salt, cornstarch into a medium bowl. Give it a whisk.

In a standing mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy.

Scrape down the bowl before adding eggs.

Add eggs. Mix until combined.

Add dry ingredients to the wet.

Mix on low with a paddle attachment until just combined. Drizzle in vanilla.

Transfer dough to parchment paper.

Roll into a disk.

Chill for about 1 hour.

Press to flatten and roll between 2 pieces of parchment paper.

Roll dough to ½ inch.

Use 2.5 inch circle cookie cutters.

Place cookies onto a baking sheet with a silpat.

Bake for 12 min.

Let cool before decorating.

For the Cookies:

In a standing mixer fitted with a paddle attachment, cream butter and confectioners sugar together. Add a cream and vanilla.

Transfer to a piping bag.

Snip off the tip.

For the Buttercream:

Mix cocoa powder and vanilla in a bowl.

Using a paint brush, splatter chocolate eggs with mixture to create a speckled, robin’s egg look.

For the Speckles:

Pipe a ring of buttercream on each cookie.

Press on toasted coconut to create a nest look.&nbsp;

Add speckled eggs to the nest.

For the Assembly:

https://www.youtube.com/watch?v=44od2YEVQmc

How to Make Easter Cookies

Full Recipe: https://preppykitchen.com/easter-cookies/

My little bird's nest cookies are the perfect treat for Easter or any spring-time gathering! I started off with a batch of my no-spread sugar cookie dough then rolled it out and cut little circles for the base. I bought a set of concentric ring cutters and they've come in so handy! I made a small batch of vanilla buttercream up and piped little nests with a large round tip; you could totally just cut the tip off of a piping bag though. I pressed on toasted coconut to get a twiggy effect and then filled my nest with little chocolate eggs. This was one of the easiest holiday cookies I've made and I loved them. Head over to the blog for the full recipe!

How to Make Easter Cookies

Gluten Free Bird's Nest Cookies Recipe

chocolate

gluten free fine chow mein noodles ((See Recipe Notes))

Cadbury mini eggs (or large jelly beans)

Line a large flat surface with parchment paper and set it aside.

Place the chocolate and butterscotch chips in a medium-size heat-safe (or microwave safe) bowl.

Melt the mixture either over a double boiler, stirring frequently, or in short bursts of about 20 seconds each in the microwave, stirring in between, until melted and smooth.

The flavored chips will take longer to melt than baking chocolate, and even longer than chocolate chips if you are using those instead of baking chocolate. Don’t rush and use too much heat, or the chocolate will seize.

Let the melted mixture sit, stirring frequently, until no longer hot to the touch. Otherwise, the noodles may taste stale.

Place the chow mein noodles on top of the melted chocolate mixture.

Using a silicone spatula, turn the mixture over to mix gently with a until all of the pieces are coated in the chocolate mixture.

Using a medium-size spring-loaded ice cream scoop or two spoons, scoop the mixture into 10 portions, each about 2 tablespoons in volume.

Release the mixture in mounds on the parchment paper, leaving about 2 inches between them.

Place 3 candies in the center of each mound and press gently to help them adhere.

Allow to stand until no longer warm at all (about 15 minutes), and then place the cookies, still on the paper and flat surface, in the refrigerator to chill until fully set (about 30 minutes). When they’re fully set, they will no longer be shiny at all and can be moved easily off the paper.

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