Bird's Nest Cookies

Close up bird’s nest cookie topped with three pastel candy eggs on a wooden board.

These no-bake Bird’s Nest Cookies are a sweet, crunchy, and adorable Easter treat made with butterscotch, peanut butter, and corn flakes.Topped with mini chocolate eggs, they’re fun to make and even more fun to eat!

Course Snack

Cuisine American

Prep Time 15

Cook Time 2

Total Time 2 15

Servings bird's nests

Calories 136kcal

Author Kylee Ayotte

Equipment

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.

Nutrition