Butterscotch Birds Nest Cookie Recipe

5 from 1 vote

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This butterscotch birds nest cookie recipe is the perfect no-bake, easy Easter dessert! Crunchy chow mein noodles are mixed with a creamy peanut butter-butterscotch mixture, then topped with Easter chocolate eggs for one adorable spring time sweet treat. 

This fun Easter treat is basically haystack cookies that have been adorned with chocolate candy eggs. I love a good haystack and when you throw on pastel candies, you transform a classic into a perfect holiday treat.

Easter Nests No Bake Cookies
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Bird Nest Cookies

This Birds Nest Recipe is the easiest Easter treat to make. simpler the better! And if you’re like me when entertaining, you love making simple, easy, tasty desserts. Honestly, the simpler the better!

All you need is 4 ingredients and 15 minutes of hands-on prep to make these ridiculously adorable and delicious spring desserts that kids and adults alike will enjoy.

Add them to your Easter brunch or enjoy whenever you need a sweet and crunchy snack.

When Easter rolls around, why not bring the kiddos into the kitchen to whip up these cute bird nests cookies?

Ingredient Shopping List

This fun treat is easy-to-make and requires simple ingredients, many of which you may already have on hand. 

Here’s what you’ll need to have on hand or to grab from the store when you’re ready to whip up this no-bake dessert:

  • Chow mein noodles
  • Creamy peanut butter
  • Butterscotch chips
  • Mini chocolate Easter eggs, like Cadbury mini eggs
Easter birds nest cookie ingredients

How To Make Bird’s Nest Cookies

First, to a small saucepan over low heat, melt the peanut butter and butterscotch chips.

Continuously stir until smooth and completely melted.

Melt peanut butter and butterscotch chips (1)

Then, to a large bowl, combine the peanut butter-butterscotch mixture with the chow mein noodles. Mix well.

Using a muffin tin, fill each crevice with a spoonful of the chow mein mixture.

Stir in chow mein noodles

Make a small indent to each cookie to create a nest.

Chill in the fridge for approximately 30-minutes or until the nests firm-up.

Scoop into mini muffin pan

Remove each little nest from the pan and top with 3 to 4 mini chocolate eggs each.

How To Store Leftovers

Store any leftover cookies in an airtight container on the counter at room temperature for up to 5 days.

Easter Birds Nest Cookie on a Plate

Can You Freeze Bird Nest Cookies?

Sure you can! Once the cookies have been set in the fridge, place them in a freezer-safe zipper bag or container and place them in the freezer for up to 6 months. 

When ready to enjoy, allow the cookies to come to room temperature on the counter before eating. 

Do I Have To Make In A Muffin Tin?

Nope. It does make things easier but there are other options. I love my using my mini muffin tin for cookie cups too.

Instead, you can line a cookie sheet with parchment paper, and using a large cookie scoop, scoop out 2 tablespoons of the mixture and place it on the prepared baking sheet.

Then, make a small indent on each nest. Refrigerate and top with 3 or 4 chocolate eggs and enjoy! 

Can I Melt the Peanut Butter and Butterscotch In The Microwave?

You can certainly melt in the microwave. To do so, place the peanut butter and butterscotch chips in a large microwave-safe bowl.

Melt in 20-second increments, stopping and stirring after each round until completely melted and smooth.

Keep in mind that you won’t achieve the same glossy glow in the mixture as you will if melting on the stove. 

let harden and add chocolate eggs

Tips and Tricks

  • Use a mini tart shaper, a small spoon, or the rounded bottom part of a tablespoon to make a perfect indent to create that iconic nest shape.
  • To remove the nest after they’ve chilled, insert a butter knife along the out edge and carefully pop them out.
  • To make these chocolate bird’s nest cookies, swap in semi-sweet or milk chocolate chips, dark chocolate morsels, or even peanut butter chips for the butterscotch
  • Top haystacks with toasted coconut to add a sweet, slightly nutty flavor to the cookies, then adorn with easter candy eggs
  • Swap jelly beans for the Cadbury Easter egg chocolates
  • To serve, place on a two-tiered Easter tray or egg display or tray, placing the nests inside of the round egg inserts.

Print the Recipe Card – Birds Nest Cookie Recipe

When you’re looking for an easy, fun, and festive way to celebrate the spring and Easter season, make these simple Birds Nest Cookies.

They’re perfect for an Easter celebration, a spring party, or when you want to do a fun kitchen activity with the kids! 

Birds Nest Cookie Recipe

5 from 1 vote
Crunchy chow mein noodles are mixed with a creamy peanut butter-butterscotch mixture and topped with Easter chocolate eggs for one adorable no-bake dessert. 
Prep: 15 minutes
Total: 45 minutes
Yield: 12

Ingredients 

  • 4 c chow mein noodles
  • 1 c creamy peanut butter
  • 1 ½ c butterscotch chips
  • 36 mini chocolate easter eggs, like cadbury mini eggs

Instructions 

  • Using a small saucepan, melt the peanut butter and butterscotch chips over low heat.
  • Continue to stir until completely melted.
  • In a large bowl, combine the melted mixture with the chow mein noodles and mix well
  • Using a muffin/cupcake pan, fill each spot with a spoonful of the chow mein mixture.
  • Make a small indent in each cookie to create the nest look
  • Chill in refrigerator for approximately 30 minutes or until nests feel firm
  • Remove each cookie nest from the pan and top with 3 or 4 mini eggs each.

Notes

A mini tart shaper makes a perfect indent to create the nest look, you can also use a small spoon or the rounded bottom part of a tablespoon works just as great!
The easiest way to remove the nests after they have chilled is to use a butter knife. Insert the knife along the outer edge and pop out carefully.
Store cookies in a container at room temperature for up to 5 days.
***Nutrition information is estimated and will vary based on methods and items used. Double check with your ingredients. 

Nutrition

Serving: 1serving, Calories: 508kcal, Carbohydrates: 81g, Protein: 16g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 670mg, Potassium: 122mg, Fiber: 5g, Sugar: 23g, Vitamin A: 28IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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