These no-bake Birds Nest Cookies are the perfect spring or Easter treat – sweet, salty, and irresistibly cute! They’re made with just four simple ingredients and come together in minutes.
If you’re looking for more Easter treats try my Bunny Sugar Cookies and Thumbprint Cookie Recipe!
Birds Nest Cookies Recipe
I’ve been making these for since my boys were little. They help break the pretzels (and eat half of them) and then decorate each nest with their favorite candy eggs. It became a yearly tradition that felt special but easy to whip up on a whim.
Similar to my chocolate covered pretzels, the combination of crunchy pretzels, creamy chocolate, and a hint of peanut butter always hits the spot. Add them to a dessert board or serve them at Easter brunch!
Why You’ll Love These Cookies
- No baking required: quick and easy to throw together
- Sweet & salty combo: the ultimate satisfying flavor
- Festive and customizable: perfect for spring, Easter, or baby showers
Birds Nest Cookie Ingredients
Broken Pretzels: Look for small pretzel twists and break them into roughly ½” to ¾” pieces. They create the “nest” texture and give that addictive salty crunch.
Chocolate: I used semi-sweet chocolate chips, but you can swap milk or dark chocolate depending on your taste. Melting wafers or even chopped chocolate bars work too.
Peanut Butter: This adds richness and smoothness to the melted chocolate. You can substitute with almond butter, cashew butter, or sunflower seed butter for a nut-free version.
Candy Eggs: I used candy-coated chocolate eggs (like Cadbury mini eggs), but jellybeans or malted eggs also have a fun variation.
How to Make Bird’s Nest Cookies
- Break the Pretzels – Start by breaking your pretzels into small ½” to ¾” pieces. Don’t crush them too finely – you want a nice nest-like texture.
- Melt the Chocolate – Melt your chocolate in a double boiler or microwave. If using the microwave, heat in 20-30 second intervals, stirring between each one to avoid burning. Once thoroughly melted, stir in the peanut butter until smooth and glossy.
- Mix It All Together – Add the broken pretzels into the chocolate mixture and gently fold with a spatula until all the pieces are fully coated.
- Shape the Nests – Scoop the mixture onto a parchment-lined baking sheet using a cookie scoop or spoon. Use the back of a spoon or fork to press a little center indentation into each one to form the “nest” shape.
- Decorate – While the nests are still soft, add 2–3 candy eggs into the center of each one.
- Let Them Set – Let the cookies sit at room temperature for about 3 hours, or refrigerate them until firm.
Recipe Tips
- Be gentle when mixing: Fold the pretzels carefully so they don’t get crushed.
- Use parchment paper: It makes cleanup a breeze and prevents sticking.
- Chill if needed: If you’re in a hurry, pop the nests in the fridge for 30–60 minutes to set.
- Add-ins: Sprinkle a little sea salt on top or add some shredded coconut before the chocolate sets for a different texture.
Yes! These can be made up to three days in advance. Store them in an airtight container in a cool spot or the fridge.
Not necessarily. They will set at room temperature if it’s not too warm, but refrigerating will help them firm up faster and stay solid longer.
Absolutely. You can swap the peanut butter for a seed butter like sunflower or skip it altogether – your nests will still be delicious!
Yes, freeze in a single layer in an airtight container without the eggs. Just thaw for 10–15 minutes before serving.
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Birds Nest Cookies
Ingredients
- 150 grams pretzels , broken
- 7 ounces semi-sweet chocolate chips
- 2 tbsp peanut butter
- 5 ounces Cadbury mini eggs, about 40 mini eggs
Instructions
- Break the pretzels into small ½" to ¾" pieces and set aside.
- In a double boiler (or microwave-safe bowl), melt the 7 ounces of semi-sweet chocolate. If using a microwave, heat in 30-second intervals, stirring in between, until fully melted.
- Stir in the 2 tablespoons of peanut butter until fully combined and smooth.
- Pour the broken pretzels into the melted chocolate mixture. Gently fold with a spatula until all the pretzel pieces are evenly coated.
- Using a cookie scoop or large spoon, scoop the mixture onto a parchment-lined baking sheet. Shape into small mounds. Use a spoon or fork to gently press a small indentation in the center of each mound to resemble a bird’s nest.
- While the chocolate is still soft, place 2–3 candy-coated chocolate eggs in the center of each nest.
- Allow the cookies to sit at room temperature for at least 3 hours, or refrigerate them until fully hardened.
- Once set, enjoy your adorable and delicious bird’s nest cookies.
Video
Notes
- Seizing happens when moisture gets into the chocolate – be sure your bowl and utensils are completely dry.
- Blooming is usually caused by temperature changes and is harmless, just cosmetic.
