Birds Nest Cookies
These no-bake Bird’s Nest Cookies are a sweet and salty springtime treat made with crunchy pretzels, melted chocolate, peanut butter, and candy eggs for the perfect festive bite.
Servings: 12 cookies
Cost: $12
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
Chocolate Tips: If your melted chocolate starts to look grainy or gets those weird white specks, that’s likely chocolate seizing or blooming.
- 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.
Nutrition
Calories: 220kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 177mg | Potassium: 137mg | Fiber: 2g | Sugar: 13g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
