Birds Nest Cookies

5 from 4 votes

Created by: Fun Cookie Recipes

12 cookies

Prep Time 15

Chill Time 1

Total Time 1 15

With just 5 ingredients, make these easy no-bake Bird's Nest Cookies, filled with chocolate Cadbury Mini Eggs for Easter!

Parchment paper

Glass Mixing Bowl or other microwave-safe bowl

Prepare a large baking sheet with parchment paper.
Add milk chocolate chips and vegetable oil to a large microwave safe bowl.
Heat on 50% power for 1 minute. Stir and return to the microwave to heat in 30-second bursts (still on 50% power), stirring in between, until the chocolate is silky smooth.
Add in peanut butter and mix until fully combined.
Fold in chow mein noodles and mix gently until the noodles are evenly coated with chocolate. You may want to use a rubber spatula.
Use a large spoon, to spoon out mixture onto the baking sheet. This mixture should be 3-4 inches. You can also use the spoon to carve out a small, flat crater in the center of the mixture for the eggs.
Immediately top the nests with 3 cadbury eggs, centered in the middle of the nest. Be sure they are firmly planted into the melted chocolate.
Work one nest at a time until your entire sheet is full or until the mixture is completely used.
Place the baking sheet inside the refrigerator to chill for 1 hour before serving.

If you don't have Cadbury mini eggs, try this recipe with M&Ms eggs or Robin's eggs. You can also use Jelly Beans.
Try it with butterscotch! Instead of using all chocolate chips, use half chocolate and half butterscotch baking chips.
Milk chocolate chips can be replaced with semi-sweet chips or milk or dark chocolate candy wafers.
Store bird's nest cookies in an airtight container for up to 3 days. You can keep them at room temperature, but can also refrigerate them, and you should if it's particularly warm in your kitchen. You can also freeze bird's nest cookies. Keep them in a freezer bag or container for 1-2 months.