Go Back
–+ servings
Easter Birds Nest Cookies

Deliciously Fun Easter Birds Nest Cookies to Share and Enjoy

Delightful Easter Birds Nest Cookies combine chocolate cookies with crispy chow mein noodles and pastel candy eggs for a festive treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour can be substituted with gluten-free flour
  • 3/4 cup cocoa powder ensure it's unsweetened
  • 1/2 teaspoon salt critical for balance in sweet recipes
  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar can be substituted with coconut sugar
  • 1/2 cup brown sugar adds moisture and depth of flavor
  • 1 large egg can be replaced with a flax egg for vegan option
  • 1 teaspoon vanilla extract high-quality extract enhances flavor
For the Topping
  • 1 cup milk chocolate chips can substitute with dairy-free chocolate
  • 3 cups chow mein noodles can be replaced with gluten-free cereal
  • 2 tablespoons coconut oil optional
  • 1 cup pastel candy eggs use chocolate eggs for an extra flavor twist
For the Nests (optional variation)
  • 1/2 cup piped chocolate use melted chocolate for a unique nest formation

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Spatula
  • spoon
  • 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. Whisk together the all-purpose flour, cocoa powder, and salt in a medium bowl.
  3. Cream the softened butter with granulated and brown sugars until light and fluffy, about 3-5 minutes.
  4. Add in the egg and vanilla extract, mixing until fully incorporated, about 1-2 minutes.
  5. Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
  6. Scoop and shape the dough into disks, spacing them on the prepared baking sheet.
  7. Bake for about 10-12 minutes, until edges set but centers are soft.
  8. Melt the milk chocolate chips in intervals in a microwave-safe bowl until smooth.
  9. Fold chow mein noodles into melted chocolate and create clusters on each cooled cookie.
  10. Melt remaining chocolate to fill nests and place pastel candy eggs inside.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 90mgPotassium: 50mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to one week. For longer life, refrigerate them for up to two weeks, though they may firm up slightly.

Tried this recipe?

Let us know how it was!