No Bake Bird’s Nest Cookies
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Bird’s Nest Cookies are one of those Easter treats that look like you planned ahead, even if you absolutely did not. Crunchy corn flakes, peanut butter, and candy eggs make them instantly festive without much effort.
Best of all, these come together in about 20 minutes and do not require turning on the oven. Melt the butterscotch and peanut butter, stir in the corn flakes, press them into a muffin tin, and let them set. Done.
These are the kind of no-bake cookies you make when you need something cute for a party, a classroom, or your own kitchen counter. Simple and nostalgic, they always disappear faster than you expect.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Why you’ll love this recipe
- Kid friendly. These are simple enough and easy for kids to help press the nests and add the candy eggs.
- Make ahead friendly. They hold their shape and stay fresh, making them perfect for parties and prep-ahead baking.
- Adaptable. Swap the cereal, change the candy, or drizzle with melted chocolate to make them your own.
Add them to an Easter dessert tray alongside brownie bites or sugar cookie bars. If you are building a full no bake spread, add a batch of Haystack Cookies so you can mix and match textures without turning on the oven. A simple platter with both gives you variety without extra effort.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
These ingredients are easy to grab at any grocery store during Easter season.
- Corn flakes cereal. Gives the nests their classic crunch. You can swap in chow mein noodles for a fun twist.
- Butterscotch chips. Sweet and rich, these melt into the perfect base. The butterscotch chips add most of the sweetness, so if you prefer something less sweet, you can swap half for dark chocolate chips.
- Peanut butter. Smooth works best for mixing, but crunchy will give added texture. Use any nut or seed butter you like.
- Mini eggs. Any candy-coated eggs, jelly beans, or M&M candies can be used.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
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Get prepped. Spray a 12-cup muffin tin with nonstick spray. Measure the ingredients and set the mini eggs aside.
Melt the base. Add the butterscotch chips and peanut butter to a large microwave-safe bowl. Microwave in short intervals, stirring between each, until smooth and melted. Scrape down the sides of the bowl to make sure everything is evenly melted. You can also melt the mixture in a double boiler if you prefer.
Mix in the cereal. Pour the melted mixture over the corn flakes. Gently stir with a rubber spatula until evenly coated, being careful not to crush the flakes so they stay nice and crunchy.
Shape the nests. Spoon heaping amounts into the muffin cups. Gently press the centers to form a nest shape. If you do not have a muffin tin, scoop the mixture onto a parchment paper lined baking sheet and shape by hand.
Cool and set. Let them sit at room temperature for 10 to 15 minutes, or until firm to the touch.
Add the eggs. Carefully lift the nests out with a butter knife. Place 2 to 3 mini eggs in the center of each one, if you didn’t already.
Troubleshooting Guide
- Why are my Bird’s Nest Cookies crumbly? They were not pressed firmly enough or did not cool long enough. Press the sides gently but securely, and let them fully set before removing.
- Why is my mixture too thick? The melted butterscotch cooled too quickly. Microwave in short bursts and stir until smooth again.
- Why does the mixture look oily or separated? It likely overheated. Stir well and let it sit for a minute. It should come back together as it cools slightly.
- Why are my corn flakes crushed? You probably stirred a little too aggressively and they broke down. Fold gently to keep the crunch.
- Why are the nests stuck in the pan? Loosen the edges with a butter knife and gently twist to release.
- Why won’t the mini eggs stay in place? Add them while the nests are still slightly soft so they settle in.
Kylee’s Notes
- Stir gently so you don’t crush the corn flakes too much.
- Use a cookie scoop to portion evenly into the muffin tin.
- Let the mixture cool slightly before shaping if it’s too runny.
- Add toasted shredded coconut on top for extra texture.
- Use pastel M&Ms or jelly beans if mini eggs aren’t available.
Storage
Room temperature: Store in an airtight container for up to 4 days. Keep in a cool spot so they don’t melt.
Freezer: Freeze in a single layer until firm, then transfer to a sealed container. Thaw at room temp before serving.
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Bird’s Nest Cookies
Equipment
- Mixing Bowl (glass)
- Nonstick spray
Ingredients
- 1 cup butterscotch chips
- 1/2 cup peanut butter
- 2 1/2 cups corn flakes cereal
- Cadbury mini eggs
Instructions
- Get prepped: Spray a 12-cup muffin tin with nonstick spray. Measure out all ingredients and have mini eggs ready.
- Melt the base: In a medium microwave-safe bowl, combine 1 cup butterscotch chips and 1/2 cup peanut butter. Microwave in 15 to 20 second intervals, stirring between each, until smooth and melted.
- Mix in the cereal: Gently stir in 2 1/2 cups corn flakes cereal with a rubber spatula until evenly coated.
- Shape the nests: Spoon a heaping amount of the mixture into each muffin cup. Press down lightly in the center of each one to form a nest shape.
- Cool and set: Let the nests cool at room temperature for 10 to 15 minutes, or until firm and set.
- Add the eggs: Use a butter knife to gently lift the nests out of the muffin tin. Place 2 to 3 Cadbury mini eggs in the center of each nest.
Notes
- Stir gently so you don’t crush the corn flakes too much.
- Use a cookie scoop to portion evenly into the muffin tin.
- Let the mixture cool slightly before shaping if it’s too runny.
- Add toasted shredded coconut on top for extra texture.
- Use pastel M&Ms or jelly beans if mini eggs aren’t available.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
