These Bird's Nest Cookies are so adorable and fun to make with the kids, and there is no baking required!
My mom makes these cookies every year for all of the family to enjoy. They are so scrumptious! The original recipe calls for chocolate and butterscotch chips which are melted down and mixed together with chow mein noodles.
I decided to give them a healthier twist by using peanut butter and whole grain cereal. The results were fantastic, and each cookie ended up providing 5 grams of protein and 3 grams of fiber. Hoorah!
How to Make Bird's Nest Cookies
First, line 2 cookie sheets with parchment paper.
Next, add the chocolate chips to a microwave-safe bowl and heat on the defrost setting for 3 minutes, stirring every 30-60 seconds until melted. I prefer using Ghirardelli chocolate because it melts nicely and has a rich flavor.
Next, stir in the peanut butter. I prefer to use a smooth, natural peanut butter. Any nut butter could be used though!
Next, stir in the cereal until it is all coated with the chocolate mixture. I used Kashi Go Original cereal because it has nice shapes for the nests and it is packed full of nutrition!
Once combined, you will then drop quarter cup servings onto your cookie sheets. The recipe should make about 17 bird's nests. Add 3 chocolate eggs to each nest. I used Cadbury Mini Eggs, but you could use any type of candy eggs or jelly beans.
Place the cookies in the refrigerator and chill for about 15 minutes or until the chocolate hardens.
These Bird's Nest Cookies are great for spring parties or Easter and can be stored in an air-tight container for up to a week in the refrigerator.
Enjoy!
Did you make this recipe? Leave me a comment below. I love to hear from my readers!
Other Hoorah to Health sweet treats that you may like to try:
- Healthy S'mores Cookies
- Mini Lemon Cheesecakes with Blueberry Topping
- Healthy Peach Crisp with Oat Topping and Pecans
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Bird's Nest Cookies
Ingredients
- 1 cup Chocolate Chips
- ½ cup Peanut Butter
- 3 cups Whole Grain Cereal
- 51 Cadbury Eggs mini
Instructions
- Line 2 cookie sheets with parchment paper.
- Add the chocolate chips to a microwave-safe bowl and heat on the defrost setting for 3 minutes, stirring every 30-60 seconds until melted.
- Stir in the peanut butter.
- Stir in the cereal until it is all coated with the chocolate mixture.
- Drop quarter cup servings onto your cookie sheets. Add 3 chocolate eggs to each nest.
- Place the cookies in the refrigerator and chill for about 15 minutes or until the chocolate hardens.
Notes
- Ghirardelli chocolate was used for this recipe because it melts nicely and has a rich flavor.
- A smooth, natural peanut butter was used for this recipe, but any type of nut butter could be used.
- Kashi Go Original cereal was used for this recipe because it has nice shapes for the nests and it is packed full of nutrition.
- Cadbury Mini Eggs were used for this recipe, but you could use any type of candy eggs or jelly beans.
- These cookies can be stored in an air-tight container for up to a week in the refrigerator.
I made these for my bingo players. They loved them.
That is great to hear, Angela! They are such a fun, springtime treat!