Bird Nest Cookies Recipe
User Reviews
4.7
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Prep Time
2 mins
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Cook Time
15 mins
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Total Time
17 mins
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Servings
20 cookies
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Calories
386 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Bird Nest Cookies Recipe
Description
The preparation melts multiple types of chocolate and peanut butter gently together in a double boiler to avoid burning, blending in vanilla for flavor. Chow Mein noodles are folded into the chocolate mixture until evenly coated. The sticky mixture is spooned onto parchment paper in nest shapes, then topped with chocolate-coated candy eggs reminiscent of bird eggs. After chilling until set, the cookies hold their shape and balance sweetness with a contrasting noodle crunch.
These cookies offer a no-bake alternative to baked goods, suitable for holiday celebrations such as Easter. They can be served at room temperature as bite-sized treats. The combination of several chocolate types with peanut butter adds complexity to the flavor profile along with textural contrast.
Handling the melting process carefully ensures a smooth coating without seizing. Parchment paper simplifies removal once the nests have hardened. They store well in airtight containers at room temperature or can be frozen for longer preservation.
Ingredients
- 11 ounces butterscotch chips
- 9 ounces dark chocolate chips
- 6 ounces white chocolate chips
- 1 cup peanut butter creamy
- 2 tablespoons butter ¼ stick, salted
- 1 teaspoon vanilla extract pure
- 10 ounces Chow Mein noodles (2 (5-ounce) tins)
- 9 ounces Chocolate Mini Eggs like Cadbury, candy-coated
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Set a heat-proof bowl over a saucepan filled with 1½-2 inches of water. Set over medium heat. Melt the butterscotch chips, dark chocolate chips, white chocolate chips, peanut butter, and salted butter.
- Once melted, add in the vanilla extract and stir until combined.
- Pour the melted chocolate mixture into a large bowl with the chow mein noodles and stir until the noodles are fully coated.
- Scoop the mixture onto the prepared baking sheet and place it in “nest-like” clumps on the sheet pan. Add three chocolate eggs to each nest and then let sit until the chocolate hardens, about 45 minutes to an hour.
Notes
- Store finished bird nest cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Melt chocolates and peanut butter slowly over a double boiler to prevent burning and achieve a smooth mixture.
- Use parchment paper for easy removal of the nests once set and hardened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 386kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 246mg | 10% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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