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Easter Birds Nest Cookies decorated with chocolate and colorful candy eggs

Easter Birds Nest Cookies

Bright, crunchy cookies mixed with chocolatey dough and crisp chow mein noodles, topped with pastel eggs, perfect for festive Easter celebrations.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Spoon into cup and level off for accuracy.
  • 1/2 cup unsweetened cocoa powder Use natural or Dutch-processed cocoa.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Bring to room temperature but not overly soft.
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Main Ingredients
  • 2 cups chocolate-coated chow mein noodles For crunch and visual interest.
  • 1 cup smooth chocolate (for filling) Melted for use in the cookies.
  • to taste pastel candy eggs (for topping) Decorative topping for cookies.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until just combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Gently fold in the chocolate-coated chow mein noodles until evenly distributed.
  6. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space between each cookie.
Baking
  1. Bake for 10–12 minutes, until the cookies are set at the edges but still soft in the centers.
  2. Once cooled slightly, create a small indentation in each cookie with your fingers.
  3. Fill the indentations with melted smooth chocolate and top with pastel candy eggs.
  4. Allow the chocolate to set before serving.

Notes

Store finished cookies in an airtight container in the refrigerator for up to 5 days. Freezing is better done without the chocolate filling.