Bird Nest Cookies are adorable no bake cookies, that look like nests, topped with mini chocolate eggs. These are the perfect Easter treat! A blend of chocolate, peanut butter and butterscotch give them the ultimate flavor. 

A group of chocolate birds nests filled with mini candy coated eggs on a wooden serving platter surrounded with greenery.
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I love a good dessert! I try not to eat them all the time, but life is too short to not enjoy a sweet Rhubarb Crisp or a decadent Brownie.

If you’re looking for a simple Easter dessert, These chocolate bird nest cookies are quick, festive and EASY to make. 

They are so easy, that your kids can help you make them. My kids have always enjoyed (and still do) helping in the kitchen. If your kids enjoy this too, they’ll love my Breakfast Banana Split recipe, or these Coconut Granola cups.

The real test is not eating these before the guests arrive. 😉

Key Ingredients

Ingredients to make Bird Nest Dessert: chocolate chips, butterscotch chips, peanut butter, chow mein noodles, and candy chocolate eggs.
  • Chocolate Chips and butterscotch chips– I love this combo! Semi-sweet chocolate chips balance the flavor really well so it doesn’t get too sweet. Feel free to use your favorite.
  • Peanut Butter– I recommend an all natural brand with no sugar. If you only have one that contains sugar, it will be alright, this recipe is very flexible.
  • Chow Mein Noodles– This is what gives it the nest appearance, they look like little sticks.
  • Candy Eggs- The mini size eggs fit best here and you have a lot of choices. What’s pictured are the Hershey’s chocolate eggs, they are more pastel in color. Cadbury mini chocolate eggs are a little brighter and also delicious.

How To Make Birds Nest Cookies

This is an overview of the instructions, be sure to see the recipe card for all the details.

4 image collage showing steps to make Bird Nest Cookies. Melt chips, stir in peanut butter, stir in chow mein noodles, scoop into muffin pan.
  1. Melt the chips together over low heat in a double boiler. If you don’t have one, put a few inches of water in a pan, bring it to a simmer, and place a bowl over the top (you can see this in the video).
  2. Stir in the peanut butter until well combined.
  3. Add the chow mein noodles and stir until coated.
  4. Divide the chocolate mixture into the wells of a muffin pan. Refrigerate for 30 minutes to harden. Remove from the pan, and fill with candy eggs.
Several Chocolate Birds Nest Cookies, some filled with candy eggs, some empty. Mini candy eggs scattered alongside them.

Aside from being the most delicious Birds Nest dessert you’ve ever eaten, these double as super cute table decor.

Entertaining or hosting is a big responsibility, so it’s nice to have a simple seasonal recipe as easy and as quick as this one to take some of the pressure off.

Expert Tips

  • If you don’t want to mess with the stove, you can melt the chocolate and butterscotch chips in the microwave. Use 20-second intervals and stir each time until they are completely melted. 
  • Silicone muffin pans, or silicone liners are amazing because the nests come out so easily and they are easy to clean. You can also use a regular muffin tin, just oil it first. Once hardened, let them sit a few minutes at room temperature before removing them. 
  • If you do use a silicone tray, be sure to place it on a baking sheet BEFORE filling it. Much easier to move around that way.
  • You can put the mini eggs in them right away if you want them to stick to the nest. Otherwise, you can add your filling before serving.
  • In a hurry? Pop them in the freezer to cool, about 10 minutes or so will do it!

Variations

One of the things I love about this recipe is its flexibility. I love the blend I’ve used, but you can certainly change it up and make it your own.

  • Chips- Use your favorite: dark, milk, semi-sweet, etc. 
  • Nut Butter– If you have peanut butter allergies, you can use another nut butter or skip it all together. 
  • Pretzels can be used instead of chow mein noodles. Just break them into pieces small enough to work. This is delightful if you are into the whole salty-sweet thing.
  • Filling- As I mentioned, I used chocolate filled eggs, you could also use a malted chocolate egg (like Whoppers), jelly beans, jelly bellies, M & M’s (the egg shaped ones), or even put a Peep marshmallow treat in them.
No Bake Bird Nest Cookies made out of chocolate and chow mein noodles, filled with pink, yellow, green, and blue candy eggs.

Frequently Asked Questions

Do I have to use butterscotch chips?

If you’re not a fan of butterscotch just replace them with milk chocolate chips. You can use any combination of chips you desire. Just use a total of 12 ounces.

Can I leave the peanut butter out?

Yes, if you’re not a fan or have allergies, either use another nut butter, such as almond butter or cashew butter. Or you can leave it out completely.

Can you make bird nest cookies ahead of time?

Absolutely! With only 5 ingredients this recipe comes together very fast. As long as they are stored in an airtight container you can keep them in the fridge for a week, or freeze them for up to three months.

Why This Recipe Works

  • Just 5 ingredients and No-Bake!
  • Explosive flavor!
  • Comes together quickly.
  • Doubles as table decor.
  • Perfect for Spring and Easter.

Storing

The Bird’s Nest Cookies can be kept at room temperature for a few days, however, this largely depends on the temperature of the room. If they get too warm, they are a bit messy because they’re melty when you touch them.

They are best stored in an airtight container, in the refrigerator. They will keep for about a week. I recommend taking them out 1/2 hour before serving so they are easier to eat. You don’t want them too hard.

To make ahead: Make the nests, but don’t fill them. You can freeze the nests in a zip lock bag for up to 3 months. Thaw them in the refrigerator, and then fill them with the mini eggs.

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📋 Recipe

A group of chocolate bird nest cookies filled with mini candy coated eggs on a wooden serving platter surrounded with greenery.

Bird’s Nest Easter Treats {No Bake}

Bird's nest Easter treats are adorable no bake cookies topped with mini chocolate eggs. The perfect blend of chocolate, peanut butter and butterscotch give them ultimate flavor. 
 
3.63 from 8 votes
Print Pin Rate Save
Course: Dessert
Cuisine: American
Prep Time: 0 minutes
Cook Time: 15 minutes
chill time: 30 minutes
Total Time: 45 minutes
Servings: 12 cookies
Calories: 319kcal
Cost: $8

Equipment

  • silicone muffin pan or liners OR traditional muffin tin
  • heat safe glass bowl
  • medium size sauce pan
  • rimmed baking sheet if using silicone muffin pan.

Ingredients

  • cooking spray or butter for greasing the muffin tin This is only if you are NOT using silicone
  • 6 oz semi-sweet chocolate chips
  • 6 oz butterscotch chips
  • 1 cup creamy all natural peanut butter I like all natural, any peanut butter will do.
  • 5 oz chow mien noodles
  • 1 package of Hershey’s milk chocolate mini eggs or candy of your choice

Instructions

  • Grease the muffin tin if using a traditional one. Silicone needs no prep.
  • Melt the chocolate chips and butterscotch chips over a double boiler, or in a heat safe glass bowl over a sauce pan with simmering water. Alternatively, you can use the microwave, using 20 second increments, stirring in between.
  • Add the peanut butter and combine well.
  • Fold in the chow mien noodles and gently stir to coat.
  • Fill each of the muffin cups with the mixture, making a well in the center.
  • Cool in the refrigerator until hardened, about 30 minutes.
  • Fill each ‘nest’ with a few mini eggs.

Video

Notes

  • If you don’t want to mess with the stove, you can melt the chocolate and butterscotch chips in the microwave. Use 20-second intervals and stir each time until they are completely melted. 
  • Silicone muffin pans, or silicone liners work the best, but, you can also use a regular muffin tin, just oil it first. Once hardened, let them sit a few minutes at room temperature before removing them. 
  • If you do use a silicone tray, be sure to place it on a baking sheet BEFORE filling it. Much easier to move around that way.
  • In a hurry? Pop them in the freezer to cool, about 10 minutes or so will do it!

Nutrition

Calories: 319kcal | Carbohydrates: 32g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 256mg | Potassium: 234mg | Fiber: 3g | Sugar: 19g | Vitamin A: 21IU | Calcium: 20mg | Iron: 2mg
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22 Comments

  1. That is a FABULOUS idea!! If you post it to social media, please tag me, (@artfrommytable) I would LOVE to see it!!

  2. We are using sour patch worms instead of eggs and doing a double recipe. It looks so go! We can’t wait to try the cookies tonight.

  3. I think pretzel sticks would taste amazing. The only concern is the size of them. I think they’re longer and straighter than the crunchy noodles that are used, that may be a challenge to get them to fit in the pan well. If you broke them into pieces, it could work. I for sure would not hesitate to try it! And if you do, please come back and give us an update. 🙂

  4. Oh yum! That sounds great too. And I love whopper eggs. 🙂 I was actually looking for some, but they didn’t have them. They had everything else you could possibly imagine, but no whopper eggs. LOL

  5. Hi there! Found you at Friday Favorites and wanted to check out your recipe – I make these using just butterscotch and whopper eggs 🙂 Thanks for sharing this, I’ve pinned this to try out your version!

  6. These are so cute (and now you’ve got me craving chocolate)! So glad I found this and I may have to try to make these! Pinning

  7. Hi, this would be a great contribution to Food on Friday: Easter Foods over at Carole’s Chatter. Please do bring it over. Cheers