Go Back
–+ servings
Easter Birds Nest Cookies

Easter Birds Nest Cookies: Sweet Spring Fun for Everyone

Easter Birds Nest Cookies are whimsical treats featuring a chocolate cookie base, crunchy chocolate-coated noodles, and pastel candy eggs, perfect for spring celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour blend if necessary.
  • 0.5 cups Cocoa Powder Use unsweetened cocoa for similar results.
  • 0.5 teaspoon Salt Enhances flavor.
  • 0.5 cups Unsalted Butter May substitute with coconut oil for a dairy-free version.
  • 0.5 cups Granulated Sugar Substitute with coconut sugar for a healthier option.
  • 0.5 cups Brown Sugar Light or dark brown sugar works interchangeably.
  • 1 large Egg Use a flax egg or applesauce for a vegan version.
  • 1 teaspoon Vanilla Extract Can be excluded if desired.
For the Chocolate Coating
  • 1 cups Milk Chocolate Chips Dark chocolate chips can be used for richer taste.
  • 2 cups Chow Mein Noodles No substitutions are recommended.
  • 1 tablespoon Coconut Oil or Vegetable Shortening Can be skipped if necessary.
For the Festive Topping
  • 1 cup Pastel Candy Eggs Substitute with chocolate eggs for a different look.

Equipment

  • Oven
  • mixing bowl
  • electric mixer
  • baking sheet
  • Parchment paper
  • spoon
  • microwave

Method
 

Step‑by‑Step Instructions for Easter Birds Nest Cookies
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of cocoa powder, and ½ teaspoon of salt.
  3. Cream together ½ cup of softened butter with ½ cup of granulated sugar and ½ cup of brown sugar until light and fluffy, about 2-3 minutes.
  4. Add one egg and 1 teaspoon of vanilla extract to the creamed mixture, combining until just blended. Gradually mix in the dry ingredients.
  5. Shape the dough into small disks about 1 inch thick. Flatten and arrange them on the baking sheet, leaving space in between.
  6. Bake for 10-12 minutes until edges are firm and centers remain soft.
  7. Melt 1 cup of milk chocolate chips with 1 tablespoon of coconut oil in the microwave until smooth.
  8. Gently fold 2 cups of chow mein noodles into the melted chocolate until coated.
  9. Scoop chocolate-coated noodles onto each cookie, creating a hollow center.
  10. Drizzle additional melted chocolate into the hollow centers and press pastel candy eggs into the chocolate.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.8mg

Notes

Store cookies in an airtight container for up to one week. Refrigerate for up to 2 weeks in warm climates. Freeze for up to 3 months.

Tried this recipe?

Let us know how it was!