Go Back
–+ servings
Easter Birds Nest Cookies

Easter Birds Nest Cookies: A Sweet Springtime Delight

Easter Birds Nest Cookies are a delightful spring treat featuring a soft chocolate base and crunchy nests, perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup all-purpose flour substitute with gluten-free blend for gluten-free version
  • 1/3 cup cocoa powder use Dutch-processed cocoa for deeper taste
  • 1 teaspoon salt opt for sea salt for gourmet touch
  • 1/2 cup unsalted butter vegan butter is a great dairy-free alternative
  • 1/4 cup granulated sugar consider substituting with brown sugar for added moisture
  • 1/4 cup brown sugar adds moisture and caramel flavor
  • 1 large egg for egg-free option, use applesauce or flaxseed mixed with water
  • 1 teaspoon vanilla extract always choose pure vanilla for best results
For the Topping
  • 1 cup milk chocolate chips dark chocolate can be used for bolder flavor
  • 2 cups chow mein noodles consider substituting with crispy rice cereal for different texture
  • 1 tablespoon coconut oil vegetable shortening can be a substitute if needed

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl
  • spatula
  • Tablespoon

Method
 

Step‑by‑Step Instructions for Easter Birds Nest Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together 1 cup of all-purpose flour, 1/3 cup of cocoa powder, and a pinch of salt in a mixing bowl.
  3. Cream together 1/2 cup of softened unsalted butter, 1/4 cup of granulated sugar, and 1/4 cup of brown sugar until light and fluffy.
  4. Add in 1 large egg and 1 teaspoon of vanilla extract, and mix until smooth.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Shape the dough into small disks and place them on the baking sheet.
  7. Bake for about 10-12 minutes, or until firm around the edges but soft in the center.
  8. Melt 1 cup of milk chocolate chips with 1 tablespoon of coconut oil in a microwave-safe bowl until smooth.
  9. Coat 2 cups of chow mein noodles in the melted chocolate until fully coated.
  10. Scoop the chocolate-coated noodles onto each cookie to form nests.
  11. Drizzle some melted chocolate over the noodles to secure candy eggs in place.
  12. Transfer to a serving platter and allow to cool before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 1mg

Notes

Ensure your butter is at room temperature for easier creaming. Watch baking time closely for soft centers.

Tried this recipe?

Let us know how it was!