Go Back
–+ servings
Easter Birds Nest Cookies

Delicious Easter Birds Nest Cookies for Spring Celebrations

These delightful Easter Birds Nest Cookies combine a chocolate cookie base with crunchy chow mein noodles for a fun, festive treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour
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 gluten-free flour as needed.
  • 1/3 cup Cocoa Powder No direct substitutes, but a mix of cacao can offer a unique taste.
  • 1/4 teaspoon Salt Can be omitted if reducing sodium intake.
  • 1/2 cup Unsalted Butter Vegan butter works for dairy-free options.
  • 1/4 cup Granulated Sugar Coconut sugar can lower glycemic index.
  • 1/2 cup Brown Sugar Dark brown sugar enhances richness.
  • 1 large Egg A flax egg is suitable for vegan versions.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different twist.
For the Chocolate Coating
  • 1 cup Milk Chocolate Chips Dark chocolate chips provide a richer flavor.
  • 1 tablespoon Coconut Oil Vegetable shortening can be used as a substitute.
For the Nests
  • 2 cups Chow Mein Noodles Rice noodles or broken pretzels can be alternatives.
  • 1 cup Pastel Candy Eggs Any chocolate candies can be swapped, like M&Ms.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Baking Sheet
  • parchment paper
  • spatula
  • Microwave-safe bowl

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. In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
  3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually fold the dry mixture into the wet ingredients to form a dough. Scoop tablespoon-sized amounts, forming small disks.
  6. Place the cookie disks on the baking sheet and bake for 10 minutes or until the edges are firm.
  7. While the cookies cool, melt chocolate chips and coconut oil in a microwave-safe bowl until smooth.
  8. Add chow mein noodles to the melted chocolate, coating them gently.
  9. Spoon clusters of chocolate-coated noodles atop each cooled cookie to form nests.
  10. Melt additional chocolate, spoon it into the nests, and gently press pastel candy eggs into the chocolate.
  11. Let the cookies cool completely until the chocolate has set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 70mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. Refrigerate for up to 2 weeks; freeze for up to 3 months.

Tried this recipe?

Let us know how it was!