Nutter Butter Chicks are one of those treats that make people grin before they even take a bite. They look adorable on a tray, kids love them, and honestly, they’re crazy simple to pull together. I’ve made them for classroom parties, spring brunches, and a couple of rainy afternoons when we just needed something bright and happy. If you like quick wins in the kitchen, this is your recipe. No oven drama, no fancy tools, just a little dipping, dotting, and sticking. Let’s make a batch that looks cute and actually tastes good too.
How to make Baby Chick Nutter Butters (Photo Tutorial)
These cheerful little chicks start with peanut-shaped cookies, get dipped in yellow candy, and finish with candy eyes and a tiny beak. I’ll walk you through the essentials so your first batch already looks like you’ve done this a dozen times.
What you’ll set up before you start
Line a baking sheet with parchment so the coated cookies can set cleanly. Pour your sprinkles, mini chips, and candy eyes into small bowls. Clearing your space helps more than you think. The candy coating sets faster than frosting, so having everything reachable keeps things smooth.
Smart dipping tips that actually help
Melt low and slow. Heat the yellow candy melts in a microwave-safe bowl in 20 to 30 second bursts, stirring each time. Stop when it’s mostly melted and the last bits melt from the bowl’s warmth. If it’s too thick, stir in a tiny bit of neutral oil, about half a teaspoon at a time.
Work with half the bag at a time. It stays warmer and smoother, and you won’t rush.
Use a fork for dipping. Drop a cookie into the melted candy, flip, lift it out on a fork, and tap the fork gently on the bowl’s edge to shake off extra coating. Drag the bottom of the fork against the bowl lip to wipe drips, then slide the cookie onto the parchment with a toothpick.
Decorating the face without fuss
Add the eyes right after dipping. If the candy starts to set, the eyes can slide off later. For the beak, a small orange sprinkle or confetti heart turned sideways makes a perfect little triangle. If you only have orange candy melts, pipe a tiny dot for the beak with a toothpick.
Wings or fluff? Two options. Either press two yellow mini chips on the sides for wings, or dust the top with a pinch of yellow sanding sugar to give soft chick fluff. Both look cute, so pick what you like.
Let the chicks rest until the coating is firm to the touch. In a cool room, that takes about 20 minutes. If you’re in a rush, pop the tray in the fridge for 10 minutes.
“I made these for my niece’s preschool and they disappeared in minutes. The kids were convinced I bought them at a bakery. Easiest five-star treat I’ve done.”
Make-ahead note: You can dip and decorate a day ahead. Store in an airtight container at room temp if your house is cool. In warmer kitchens, chill them and then let them sit out 10 minutes before serving so the coating softens slightly.
Cooking is easier on the app
I know, it’s a simple project, but an app still helps. I keep my ingredient list in a grocery app so I don’t forget the little stuff like candy eyes. When it’s time to melt, I set a timer for 30-second bursts and a second one for the quick chill. The app also stores my notes, like how much oil I added to the melts or which sprinkles worked best.
Why it matters: Little reminders cut stress. If you’re making a big batch for a party, an app helps you scale and track how many cookies you’ve dipped.
If you like sharing, most recipe apps let you save photos too. Snap your best tray, jot down what you’d change next time, and done. It sounds small, but it makes you feel like you’ve got your own tiny kitchen playbook.
Ingredients
Here’s what you need for one standard tray, about 22 to 24 chicks. Double if you’re hosting a crowd.
- 1 package Nutter Butter cookies
- 12 oz yellow candy melts or white chocolate colored with oil-based yellow color
- 2 to 3 teaspoons neutral oil, as needed, to thin the melts
- Candy eyes
- Small orange sprinkles or confetti for beaks
- Yellow mini chips or extra sprinkles for wings, optional
- Yellow sanding sugar, optional for fluff
- Parchment paper and a baking sheet for setting
- Toothpicks and a fork for dipping and nudging decorations
Substitutions: Gluten-free peanut butter sandwich cookies work well if you need them. For nut-free, use an oval vanilla sandwich cookie and keep the same steps. If you can’t find candy eyes, pipe dots with white and black icing.
Flavor twist: Add a tiny drizzle of melted white chocolate on top after setting for a speckled look. You can also tuck a mini pretzel behind each chick for a salty crunch.
Directions
These steps keep things tidy and help your coating set smooth.
- Line a baking sheet with parchment and clear a bit of counter space.
- Melt the yellow candy in 20 to 30 second bursts, stirring often, until smooth. Thin with a small splash of oil if it’s thick.
- Drop one cookie into the candy, flip to coat, then lift out with a fork. Tap off the extra.
- Set on parchment. Quickly press on two candy eyes and an orange sprinkle beak.
- Add wings or sanding sugar if you want, then move on to the next cookie.
- Let the tray sit until firm, about 20 minutes, or chill for 10 minutes.
- Store in an airtight container at room temp if it’s cool, otherwise refrigerate.
Fixing common issues: If the candy thickens, microwave for 10 to 15 seconds and stir again. If eyes slide, the coating has set too much, so dip fewer at a time. For lumpy finishes, tap the fork a little longer to shake off excess.
Serving tip: Arrange the chicks on a platter with a handful of green coconut “grass” made by shaking shredded coconut with a drop of green food color in a bag. It looks like a tiny spring yard.
Readers Also Read
If you loved making these, you’ll probably enjoy a few more easy wins. Try peanut butter cup “nests” with chocolate cereal, or dip pretzel rods in pastel candy for a sweet and salty snack board. If you want more no-bake ideas, keep a stash of candy melts and sprinkles so you can turn almost any cookie into a themed treat.
Another favorite is simple marshmallow pops. Skewer, dip, roll in sprinkles, done. They are fun next to Nutter Butter Chicks on a party table. Keep the colors soft for spring or go bold for birthdays.
For rainy weekends, turn it into a decorating bar. Set out bowls of eyes, sprinkles, and mini chips. Let everyone make their own chick. It gets creative and honestly, the slightly weird ones are always the most loved.
Common Questions
Do I need to temper the candy?
No. Candy melts are made to be easy. Melt gently, add a tiny bit of oil if needed, and you’re good.
How do I keep the coating from cracking?
Let dipped cookies set at room temp before chilling. Big temperature swings can cause cracks.
Can I make Nutter Butter Chicks ahead?
Yes. Make them up to 2 days ahead. Store airtight and avoid humid spots so the coating stays crisp.
What if I can’t find candy eyes?
Use mini chocolate chips point side down for pupils, or dot white icing with a tiny black center.
How many does one bag of melts cover?
About 22 to 24 cookies, depending on how thick you coat and how much tapping you do.
A sweet little treat that always gets smiles
These Nutter Butter Chicks are cute, quick, and totally doable even on a busy afternoon. With a few smart setup moves and simple decorations, you’ll have a tray that looks party-ready. Keep the candy warm, add the eyes while it’s wet, and let them set without fuss. If you try them, tag a photo and tell me what tweak you loved most. I can’t wait to see your little flock of Nutter Butter Chicks. 
Baby Chick Nutter Butters
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A simple and adorable treat made with Nutter Butter cookies dipped in yellow candy, perfect for spring celebrations.
Ingredients
- 1 package Nutter Butter cookies
- 12 oz yellow candy melts or white chocolate colored with oil-based yellow color
- 2 to 3 teaspoons neutral oil, as needed, to thin the melts
- Candy eyes
- Small orange sprinkles or confetti for beaks
- Yellow mini chips or extra sprinkles for wings (optional)
- Yellow sanding sugar (optional for fluff)
- Parchment paper and a baking sheet for setting
- Toothpicks and a fork for dipping and nudging decorations
Instructions
- Line a baking sheet with parchment and clear a bit of counter space.
- Melt the yellow candy in 20 to 30 second bursts, stirring often, until smooth. Thin with a small splash of oil if it’s thick.
- Drop one cookie into the candy, flip to coat, then lift out with a fork. Tap off the extra.
- Set on parchment. Quickly press on two candy eyes and an orange sprinkle beak.
- Add wings or sanding sugar if you want, then move on to the next cookie.
- Let the tray sit until firm, about 20 minutes, or chill for 10 minutes.
- Store in an airtight container at room temp if it’s cool, otherwise refrigerate.
Notes
These Nutter Butter Chicks can be made up to 2 days ahead. Store in an airtight container. To avoid cracking, let cookies set at room temperature before chilling.
Nutrition
- Serving Size: 1 chick
- Calories: 120
- Sugar: 20g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg