The adorable 5-ingredient cookies I make every Easter.



While some families gather for Easter brunch with deviled eggs and French toast, mine has always been a big Easter dinner family with staples like glazed ham, asparagus and mashed potatoes on the table. That doesn't mean we don't enjoy festive treats between morning egg hunts and family dinners. Growing up, I could expect my grandmother's carrot cake to come out, along with bowls full of little Cadbury eggs.

As an adult, I like to stick to the dishes I grew up with. There's no way I'm missing out on a big slice of carrot cake! I also make a quick and easy treat—Bird's Nest Cookies—every year.

Whether I'm hosting Easter for family or having friends over for the afternoon, these no-bake cookies are perfect for sharing. They are also a fun baking project for kids. They're crunchy, flavored with white chocolate and peanut butter, and make the cutest little pots to hold a few little Cadbury eggs.

Choosing the right chocolate

I like to use Ghirardelli white chocolate baking bars for this recipe. You can choose another brand of white chocolate bar or substitute it for high-quality white chocolate chips. When mixed with peanut butter, white chocolate adds sweetness but doesn't overpower the peanut butter flavor. It also helps bind the dry ingredients together.

If you prefer the chocolate-peanut butter flavor (which results in brown nests), you can easily swap the white chocolate for dark or milk chocolate.

Just Recipes / Laurel Randolph


How to Make My No Bake Bird's Nest Cookies

To make 12 cookies, you will need:

  • 1 cup (32 grams) Rice Krispies cereal
  • 1 1/2 cups (180 grams) of old-fashioned oats
  • 8 ounces chopped white chocolate
  • 1/4 cup creamy peanut butter
  • Mini chocolate eggs or jelly beans

Grease a 12-well muffin pan with cooking spray and set aside. You can use a silicone muffin pan if you prefer. In a mixing bowl, stir together the Rice Krispies and oats.

Melt the white chocolate in the microwave, heating in 10 second intervals and stirring in between until smooth. Stir the peanut butter into the melted white chocolate, heating for an additional 10 seconds if needed until smooth. Add to the dry ingredients and stir to combine with a wooden spoon or spatula.

Add about 2 tablespoons of the mixture to the prepared muffin pan, using all of the mixture. Using your thumb or the back of a measuring spoon, push the mixture down into the well. After all the cupcake wells are filled, use the back of a greased measuring spoon to push the center of each cookie down further, creating a nest shape. Add three small chocolate eggs or jelly beans to each.

Simple tip!

If you're using your fingers, lightly moistening them helps the mixture stick to your hands.

Let the nests sit tightly at room temperature for 1 hour. Place the muffin pan in the freezer for 20 minutes to speed up the process and for a firmer cookie.

Remove the nests from the pan and serve. Gently sticking a butter knife between the cookie and the pan can help it come out.

Store bird's nest cookies in an airtight container at room temperature or in the refrigerator for up to 1 week.

Tips and Tricks for Bird's Nest Cookies

  • Add other mix-ins: A mixture of oats and Rice Krispies cereal makes these little cookies crunchy. You can easily add other dry mix-ins. Consider adding 1/4 cup of shredded coconut and reducing the amount of oats to 1/4 cup. You can also make these gluten-free by using gluten-free rice krispies.
  • Choose your egg: Mini Cadbury eggs with crunchy candy shells are a nostalgic memory for me. They were always the best thing to find during my childhood Easter egg hunts! I use a few of these colorful eggs on my nests, but you can mix and match them with other candies. Jelly beans are a fun option as are robin eggs.
  • Make them with the kids: This is a festive, no-bake spring treat to make with the kids. They will be able to help stir, shape and add small eggs to each bird's nest after it is formed.

Just Recipes / Laurel Randolph



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