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–+ servings
Easter Birds Nest Cookies

Easter Birds Nest Cookies for a Sweet Spring Celebration

Delightful Easter Birds Nest Cookies are a perfect treat for springtime celebrations, combining a chocolate cookie base with crispy nests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1/4 cup cocoa powder Use unsweetened cocoa for the best results.
  • 1 pinch salt Feel free to substitute with sea salt.
  • 1/2 cup unsalted butter Use coconut oil for a dairy-free option.
  • 1/2 cup granulated sugar Coconut sugar can be used for a healthier twist.
  • 1/4 cup brown sugar Switch to dark brown sugar if desired.
  • 1 large egg Replace with a flaxseed egg or applesauce for vegan versions.
  • 1 teaspoon vanilla extract Almond extract can serve as a substitute.
For the Chocolate Nest Topping
  • 1 cup milk chocolate chips Dark chocolate chips offer a richer taste.
  • 2 tablespoons coconut oil Vegetable shortening can be used instead.
  • 2 cups chow mein noodles Unsweetened cereal or pretzel sticks are great alternatives.
For Decoration
  • 1 cup pastel candy eggs Chocolate-covered almonds can be a delightful substitute.

Equipment

  • Mixing Bowls
  • Baking Sheet
  • whisk
  • spatula
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, and salt until fully combined.
  3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, then mix in the egg and vanilla extract.
  4. Gradually fold the dry ingredients into the creamed butter mixture until just combined, shape into small disks and place them on the baking sheet.
  5. Bake the cookies for about 10 minutes, then cool on the baking sheet for a few minutes before transferring to a wire rack.
  6. Melt the chocolate chips and coconut oil in a microwave-safe bowl and coat the chow mein noodles evenly.
  7. Spoon the chocolate-coated chow mein noodle mixture onto each cooled cookie to form nests.
  8. Melt additional chocolate and fill the centers of the nests, pressing pastel candy eggs into the melted chocolate.
  9. Allow the cookies to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

These cookies are easily adaptable for gluten-free, vegan, and dairy-free diets, ensuring a treat for everyone.

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