Birds Nest Cookies

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These no-bake birds nest cookies are an easy sweet treat perfect for Easter. Chocolate, peanut butter, oats, pretzels and mini eggs make cookies as delicious as they are cute.

Prep Time5

Cook Time5

Cooling20

Total Time30

Course: cookies, Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Cookies

Author: Laura

Cost: $5

Equipment

Ingredients

½ cup salted butter
½ cup whole milk
1 ¾ cup granulated sugar
¼ cup cocoa powder
¾ cup creamy peanut butter
1 teaspoon pure vanilla extract
2 ½ cups quick cooking oats
¼ teaspoon fine sea salt
1 cup pretzel sticks (broken into smaller pieces)
75 mini eggs (3 for each cookie)

US Customary - Metric

Instructions

Line a large baking sheet with a silicone baking mat (or wax paper or parchment paper). Set aside.
Add butter, milk, sugar and cocoa powder to a medium saucepan.
Cook the mixture over medium heat, whisking often until the butter is melted.
Bring mixture to a boil.
Boil mixture for 1 minute (set a timer).
After 1 minute, turn off the heat.
Add the peanut butter, vanilla and sea salt and whisk until the peanut butter is melted.
Add quick-cooking oatmeal and pretzels and stir to combine.
Remove the pan from the heat and let the mixture cool until slightly thickened (about 5 minutes), stirring to release heat.
Use a cookie scoop or 1 Tablespoon measuring spoon to scoop cookies onto prepared baking sheet.
Then, use the back of the scoop to carefully and gently make a well in the cookies.
Let sit at room temperature for 30-60 minutes, or until hardened (or put them in the refrigerator or freezer to set faster).
Add about 3 mini eggs to the top of each cookie once they are completely cooled.

Video

Notes

Ingredient Substitution Notes

Salted butter. unsalted butter and coconut oil both work well.
Whole milk. half and half or heavy cream are good substitutes.
Granulated sugar. organic cane sugar is great.
Creamy peanut butter. I suggest a peanut butter that is solid at room temperature for the best results.
Quick cooking oats. If you only have old fashioned - pulse them in the blender or food processor 1-2 times before using them in the recipe to give them the texture of quick-cooking oats.
Pretzel sticks. I added these for a salty crunch, and because I think they make the cookies look more like nests.
Mini eggs. I love the Lindt mini eggs, but the traditional Cadbury mini eggs work great too.

Store/Freeze

Store bird nest cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 1 month. If freezing, I suggest waiting to add the eggs until you are ready to thaw and serve the cookies.

Nutrition