Birds Nest Cookies

Easy to make birds nest cookies are a great addition to the dessert table for Easter or any spring party. Customize with your favorite candies!

Did you grow up snacking on birds nest cookies? These sweet little clusters have been around since at least the 1960s, and it’s easy to see why — they’re ridiculously simple to make and full of that nostalgic, sweet-salty butterscotch flavor.

There are all sorts of versions of birds nest cookies out there, but I love this one because it only uses four ingredients. No baking, no fuss, and you can whip up a batch in no time whenever a craving hits!

They’re just like haystack cookies (and very similar to cornflake cookies) but with the delicious addition of candy eggs to make these cookies a “nest” instead of a haystack. If you like a satisfying crunch with your sweet treat, these cookies are going to be right up your alley.

OK, so technically birds nest cookies aren’t really cookies… but let’s be honest, does that even matter when they’re this tasty?

What You’ll Need for Birds Nest Cookies

Just four simple ingredients stand between you and this crunchy, peanut-buttery goodness:

Chow mein noodles – These are the crispy, ready-to-eat kind — not the uncooked noodles meant for stir-fry. You’ll usually find them in a bag or canister in the Asian foods aisle of your grocery store.

Butterscotch chips – Look for these next to the chocolate chips in the baking aisle. Make sure they’re baking chips, not hard butterscotch candies!

Peanut butter – Creamy peanut butter works best here. If you use a natural peanut butter, just know it might change the coating texture a bit and might not set as hard.

Egg candies – You can use whatever variety you like. I prefer Cadbury Mini Eggs, but you can also use Robin’s Eggs (malted milk balls), solid chocolate eggs (unwrapped of course), or even jelly beans!

How to Make Birds Nest Cookies

Grab a large microwave-safe bowl and let’s get started:

Melt the butterscotch chips and peanut butter together. Microwave for 1 minute, then stir. Keep microwaving in 30-second bursts, stirring each time, until smooth and fully melted.

Stir in the noodles. Add your crispy chow mein noodles and mix well, scooping from the bottom to get everything evenly coated. If a few noodles break, that’s totally fine — it actually helps everything stick together a little better!

Shape your nests. Line a couple of baking sheets with parchment or wax paper. Then use a cookie scoop or two spoons to drop little mounds of the mixture onto the sheets, forming those “nest” shapes. They’re meant to look a bit rustic — so no pressure to make them perfect!

Place your egg candies in the middle of each nest. I like to do three candies in each.

Let them set. Allow the birds nest cookies to firm up at room temp for a few hours, or pop them into the fridge if you’re feeling impatient. The coating will loose its sheen and turn matte when it is set.

Storage Tips

To keep your birds nest cookies nice and firm:

• Store them in an airtight container in the fridge for up to 1 week.
• Want to freeze them? Go for it! Just place sheets of wax or parchment paper between layers and keep them in a freezer-safe container for up to 6 months.

Recipe Variations

This recipe is super flexible. Try mixing things up with these fun twists:

• Use chocolate chips instead of butterscotch — or a combo of both!
• Try crunchy peanut butter for a little extra texture.
• Toss in some chopped salted peanuts for a salty-sweet punch.
• Sprinkle in shredded coconut for a tropical touch.
• Don’t like chocolate? Swap the chocolate eggs for your favorite jelly beans.

No matter how you spin it, birds nest cookies are always a hit. They’re quick, crunchy, and totally addictive. Happy snacking!