Easter Birds Nest Cookies are the kind of treat that make people smile before they even take a bite. Maybe you need something cute for a school party, or your oven is already spoken for by ham and potatoes, or you’re just craving a quick win that looks like it took way more effort than it did. I’ve been making these little nests for years, and they’re still the first plate to disappear at any spring gathering. They’re crunchy, sweet, a little salty, and very playful. If you’re feeling overwhelmed by holiday prep, this recipe will be your calm, easy corner of the kitchen.
What You Need to Make This Recipe
Ingredients
- 4 cups crunchy base: classic crispy chow mein noodles or lightly toasted shredded coconut for a softer, chewy nest. You can even mix both. I usually do 3 cups noodles and 1 cup coconut.
- 1 and 1/2 cups chocolate chips: milk or semi sweet. Dark chocolate is great if you like a richer flavor.
- 1/2 cup butterscotch chips or white chocolate chips, optional but adds a lovely sweetness.
- 1/2 cup creamy peanut butter or almond butter. For nut free, use sunflower seed butter.
- 1 teaspoon vanilla extract and a pinch of salt to balance the sweetness.
- Mini candy eggs for topping: chocolate eggs, jelly beans, or pastel coated chocolates. Plan on 2 to 3 candies per nest.
Tools
- Medium microwave safe bowl or a small pot for stovetop melting.
- Large mixing bowl and a sturdy spoon or spatula.
- Sheet pan lined with parchment paper for easy release.
- Optional: a muffin tin helps you shape perfect nests, and a small measuring cup for scooping.
Ingredient note: If you prefer a lighter, coconut forward bite, use all coconut. If you love extra crunch, all chow mein noodles are your friend. For classic Easter Birds Nest Cookies, I go with the noodle base and a touch of coconut for texture.
How to Make Birds Nest Cookies
Step by Step
- 1. Prep your tray. Line a sheet pan with parchment. If using a muffin tin, lightly grease it or line with paper cups.
- 2. Melt the chocolate. In a microwave safe bowl, heat chocolate chips, butterscotch chips, and peanut butter in 20 to 30 second bursts, stirring between each until smooth. Stir in vanilla and a pinch of salt. If you prefer stovetop, melt gently on low heat and stir nonstop.
- 3. Coat the crunchy base. In a large bowl, add the chow mein noodles and coconut. Pour the melty mixture over the top and gently fold until every strand is glossy. Work slowly so you don’t crush everything into crumbs.
- 4. Shape the nests. Scoop about 2 tablespoons of mixture onto the parchment and press a small indent in the center with the back of a spoon. If using a muffin tin, press it up the sides to create a cup shape.
- 5. Add the eggs. While the nests are still soft, gently nestle 2 or 3 candy eggs in the center. If the mixture has started to set, press lightly to make a spot for the eggs and they’ll still stick.
- 6. Chill. Slide the tray into the fridge for 20 to 30 minutes, or let them sit at room temp for about 1 hour. They’re ready once the chocolate mixture is firm.
That’s it. The whole process is quick, kid friendly, and pretty forgiving. If the mixture gets too thick while you’re shaping, warm the bowl for 10 seconds and stir again. If your nests look a little wobbly, don’t stress. The candies cover a lot, and the rustic look is part of the charm.
I love how approachable this is. When I’m short on time, I make a half batch while the coffee brews and still end up with a plate that looks like I planned days ahead. Best part, you can make these Easter Birds Nest Cookies a day in advance and keep them chilled until guests arrive.
Pro Tips for Making This Recipe
Use gentle heat. Chocolate burns fast. Short bursts in the microwave with stirring in between is safer than one long blast. If you see any lumps, keep stirring before adding more heat.
Balance the texture. The sweet spot is a mix that holds its shape but isn’t stiff. If it’s too loose, add a handful more noodles. Too stiff, warm it for a few seconds or stir in a teaspoon of melted chocolate.
Shape smarter. For even nests, a 2 tablespoon cookie scoop works like a charm. Press the center with the back of a teaspoon for a clean well. No scoop? A small measuring cup works too.
Keep the eggs in place. Press candies in while the nests are still slightly tacky, or dip the bottom of each candy in melted chocolate to glue it in.
Storage. Keep in an airtight container at room temperature for up to 3 days, or refrigerate for 1 week. If your kitchen runs warm, the fridge is the safer bet. For make ahead, freeze the nests without the candy eggs. Add candies after thawing.
Allergy friendly swaps. Nut free is easy with sunflower seed butter and dairy free chocolate chips. For gluten free, choose a gluten free crunchy base like gluten free pretzel sticks broken up or toasted coconut.
“I brought a double batch to the office and came home with an empty tin. Coworkers kept asking if I spent hours on them. Nope. Took 25 minutes, tops.”
Shine and snap. If you want that pretty sheen, use good quality chocolate and avoid moisture. Water causes chocolate to seize and look dull. Dry tools are your friend.
Once you get the hang of this, Easter Birds Nest Cookies become that trusty recipe you can make with your eyes half closed. They’re festive without fuss, and they never go out of style.
Variations
Flavor Twists
Coconut nests: Use all shredded coconut and white chocolate for a snowy look. Add a tiny pinch of shredded lime zest for a bright spring note.
Nutella nests: Swap half the peanut butter with Nutella for a creamy hazelnut vibe. It pairs beautifully with milk chocolate eggs.
Salty sweet crunch: Mix in a handful of crushed pretzel sticks. That little salty snap makes the chocolate pop.
Fruity lift: Stir in a tablespoon of chopped dried cherries or cranberries. They add tart bites that keep the sweetness in check.
White chocolate lemon: Use white chocolate chips, a pinch of lemon zest, and coconut. Top with pastel sprinkles for an extra springy look.
No peanut butter: Try tahini or sunflower seed butter. Both add body to the chocolate and set up nicely, but with a different, delicious flavor.
Cereal switch: If you can’t find chow mein noodles, crumbled cornflakes or rice cereal will do the job. Keep the pieces fairly large so the nests hold shape.
Any variation you try still keeps that playful nest shape, which is the whole reason these are so eye catching. If you like to host a dessert table, make a couple of flavors and label them. Guests will love tasting their way through.
More Easter Desserts To Try
If you’re building a full dessert spread, pair these with something creamy and something tart. A batch of small carrot cake cupcakes with tangy cream cheese frosting is always a winner, and they bake fast. I also love lemon bars cut into tiny squares. They bring a bright, zesty balance to the chocolate nests.
For a no bake duo, make a simple cheesecake and decorate the top with speckled chocolate eggs. Or go cozy with bread pudding made from hot cross buns. The warm spice and orange notes taste like spring brunch in a bowl.
If you’ve got kids helping, set up a decorate your own station. Lay out sprinkles, different candy eggs, and a small bowl of melted white chocolate for drizzling. It turns dessert into an activity, and everyone leaves with a cute little plate they designed themselves.
Common Questions
Q: Can I make these without peanut butter?
A: Yes. Use almond butter, sunflower seed butter, or tahini. You can also skip it and use a bit more melted chocolate, but the nests will be firmer.
Q: Do they melt on the table?
A: They hold up fine at room temp for a few hours. If your house is warm, keep them chilled until just before serving.
Q: How many does one batch make?
A: About 20 to 24 small nests, depending on how generous your scoops are. For mini nests, you can stretch it to 30.
Q: What if my chocolate seizes?
A: Stir in a teaspoon of vegetable oil to smooth it out. If it’s still grainy, start a fresh bowl and keep the seized batch for drizzling.
Q: Can I make these ahead for a party?
A: Definitely. Make the nests up to 3 days in advance and store airtight in the fridge. Add candy eggs the day of for the freshest look.
Let’s make some sweet memories
Simple, adorable, and quick, these little nests earn a permanent spot in my spring routine. With a short ingredient list and easy steps, Easter Birds Nest Cookies deliver big charm with minimal effort. You can tweak the flavors, get the kids involved, and still have time to breathe before guests arrive. I hope this becomes your new low stress holiday favorite. Now go grab a bowl, melt some chocolate, and make something cute today. 
Easter Birds Nest Cookies
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 20-24 small nests 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
Cute and delicious no-bake Easter treats that are a hit at every spring gathering. These crunchy, sweet, and slightly salty cookie nests are perfect for parties and holiday celebrations.
Ingredients
- 4 cups crunchy base: crispy chow mein noodles or shredded coconut
- 1.5 cups chocolate chips (milk or semi-sweet)
- 0.5 cup butterscotch chips or white chocolate chips (optional)
- 0.5 cup creamy peanut butter or almond butter (sunflower seed butter for nut-free)
- 1 teaspoon vanilla extract
- Pinch of salt
- Mini candy eggs for topping
Instructions
- Prep your tray by lining a sheet pan with parchment. Lightly grease muffin tin if using.
- Melt chocolate chips, butterscotch chips, and peanut butter in a microwave-safe bowl in bursts, stirring until smooth. Stir in vanilla and salt.
- In a large bowl, combine chow mein noodles and coconut; pour the melted mixture over and gently fold until coated.
- Scoop about 2 tablespoons of the mixture onto the parchment, making an indent in each to form nests.
- While still soft, nestle 2-3 candy eggs in the center.
- Chill in the fridge for 20-30 minutes until the mixture is firm.
Notes
For extra crunch, use all chow mein noodles. For a lighter flavor, use all coconut. These cookies can be made a day in advance and stored in the fridge until serving.
Nutrition
- Serving Size: 1 nest
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg