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Rich and chewy chocolate Easter Bird’s Nest Cookies featuring crunchy chocolate-coated chow mein noodles and pastel candy eggs as a festive topping.

  • Total Time: 25 minutes
  • Yield: 18-20 cookies 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • A pinch of salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups milk chocolate chips, plus extra for garnish
  • 1 1/2 cups crunchy chow mein noodles
  • 1 teaspoon coconut oil (optional)
  • Vegetable shortening (optional, substitute for coconut oil)
  • Pastel candy eggs, for topping
  • Colorful sugar crystals or sprinkles (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together all-purpose flour, cocoa powder, and salt.
  3. In another large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until light and fluffy.
  4. Mix in the egg and vanilla extract until combined.
  5. Gradually fold the dry flour mixture into the wet ingredients to form a soft dough.
  6. Scoop small portions of dough onto the lined baking sheet, flatten slightly with your fingers, and space evenly.
  7. Bake the cookies for 8–10 minutes, removing them once edges start to set but centers are still slightly soft.
  8. While cookies bake, melt the milk chocolate chips in the microwave in 20–30 second intervals, stirring frequently until smooth and glossy.
  9. Stir in a teaspoon of coconut oil or vegetable shortening into the melted chocolate for a silky texture.
  10. Pour the melted chocolate over chow mein noodles and stir until all noodles are well coated.
  11. Allow the baked cookies to cool completely before assembling.
  12. Spoon clumps of the chocolate-coated noodles onto each cooled cookie, forming a nest shape and leaving a small well in the center.
  13. If desired, melt additional milk or dark chocolate with a bit of coconut oil or butter until smooth.
  14. Pipe or spoon the extra melted chocolate into the center wells of each nest and gently tap cookies to spread the chocolate evenly.
  15. Chill the baking sheet in the refrigerator for 10–15 minutes to firm up the centers.
  16. Press pastel candy eggs into the soft chocolate centers of each nest.
  17. Optionally, sprinkle colorful sugar crystals or sprinkles on top as decoration.

Notes

Ensure cookies are fully cooled before adding the chocolate-coated noodles to prevent sagging nests., Melt chocolate gently to avoid burning; use short microwave bursts or a double boiler., Press the noodles tightly to create sturdy nests that hold together well., Use a piping bag or a cut zip-top bag corner for neat chocolate center placement., Do not overbake cookies; centers should remain slightly soft when removed from oven., Substitute chow mein noodles with flattened cornflakes, pretzel pieces, or crushed potato sticks if desired., Use plant-based substitutes to make the recipe vegan or egg-free., Add candy eggs after chocolate has set to prevent melting., Cookie dough balls can be frozen for up to 3 months and baked with additional bake time., Assembled cookies freeze best when frozen on a tray first to preserve nest shape.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 150 calories per cookie
  • Fat: 8g per cookie
  • Carbohydrates: 20g per cookie
  • Protein: 2g per cookie