Fill These Bird's Nest Cookies With Your Favorite Easter Candy
I just adore these things. They're so cute as Easter desserts and easy enough to make that children can lend a helping hand. If you've never made bird's nest cookies or haystack cookies, the main ingredient may seem a little odd for a cookie recipe. (Psst: It's chow mein noodles!) Become a believer, friends. The noodles are what gives the cookies their "nest" look and delicious crunchiness. These are a twist on the classic because they're made with peanut butter and white chocolate instead of milk chocolate—and the result is utterly divine. Like many other Easter cookie recipes, the real star of the show is whatever Easter candy you use to decorate each cookie. I like to add mini candy-coated eggs and marshmallow chicks, but you could also use jelly beans. Either way, adorable!
Can you make bird's nest cookies ahead of time?
Sure, you can! Store them refrigerated in an airtight container and these no-bake treats will stay fresh for up to five days. Refrigeration is important as the cold solidifies the white chocolate, holding the cookies together.
What kind of peanut butter is best for bird's nest cookies?
Creamy peanut butter works great for these because it melts into the white chocolate. You'll want to avoid natural peanut butters that separate as they sit. Natural peanut butter tends to be a bit too oily for these cookies.
Yields: 24 servings
Prep Time: 5 mins
Total Time: 45 mins
Ingredients
1
(12-oz.) package chow mein noodles
1 c.
slivered almonds, toasted
3/4 c.
coconut flakes, toasted
24 oz.
white chocolate, roughly chopped
2 c.
creamy peanut butter
1
(9-oz.) bag candy-coated mini eggs
1
(3-oz.) package marshmallow chicks
Directions
Line 2 baking sheets with parchment paper.
In a large bowl, stir together the chow mein noodles, almonds, and coconut flakes.
Place the chopped chocolate in a medium heat-proof bowl. Fill a small pot with 2 inches of water, place it over medium heat, and bring to a simmer. Set the bowl on top of the pot and adjust the heat to low so the water is at a gentle simmer. Stir the chocolate every so often until it is fully melted. Turn off the heat and stir in the peanut butter until it is completely combined with the chocolate. Carefully move the bowl to the counter, making sure to dry off the bottom of the bowl with a kitchen towel. Pour in the chow mein noodle mixture, gently folding them together using a rubber spatula until fully coated.
For ease and consistent sizing in forming the cookies, use a 2-ounce ice cream scoop; if you do not have a scoop, a 1/4-cup dry measure will also work. Scoop the noodle mixture onto the prepared baking sheets and spread out the scoop a little into a nest shape with your fingers. Be sure to stir the mixture together every so often so it stays evenly combined. Form a little platform in the center of the mound and immediately top with 3 candy-coated eggs or a marshmallow chick. Allow the cookies to completely harden on the baking sheets in the refrigerator, about 30 minutes. Store cookies in the fridge, layered between parchment paper.
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