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Birds Nest Cookies

Adorable no-bake Easter cookies made with butterscotch chips, peanut butter, and chow mein noodles, shaped into nests and topped with chocolate eggs
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Prep Time 15 minutes
Servings: 8
Calories: 145
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup butterscotch chips
  • ½ cup peanut butter (creamy or chunky)
  • 3 cups chow mein noodles
  • 1 cup shredded coconut (optional, for texture)
Decoration
  • 24-30 small chocolate eggs (malted milk or jelly beans work too)
  • 1 tablespoon coconut oil (if mixture seems too thick)

Method
 

  1. Set up a clean workspace with parchment-lined baking sheets ready to go. Place your chocolate eggs in a small bowl within easy reach.
  2. Combine butterscotch chips and peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each heating until mixture is smooth and glossy.
  3. Pour the warm melted mixture over chow mein noodles and coconut. Using a large spoon, fold gently until every noodle glistens with coating. If mixture seems too thick, add coconut oil one teaspoon at a time.
  4. Working quickly while mixture remains pliable, scoop rounded tablespoons onto parchment paper. Using clean fingers or the back of a spoon, create small wells in the center of each mound.
  5. Carefully place 2-3 chocolate eggs in each nest's center while the mixture is still slightly warm. Refrigerate for at least 30 minutes until completely set and cool to touch.

Notes

Chill time required: 30 minutes. These cookies actually taste better after chilling overnight. Store in airtight container in refrigerator for up to one week or freeze for up to three months. Work quickly while mixture is warm and pliable. Don't overheat the butterscotch mixture as it creates grainy texture.