These No Bake Birds Nest Cookies are crunchy, chocolate peanut butter treats made with chow mein noodles and topped with colorful candy eggs, creating an easy, festive dessert perfect for Easter and spring!

Looking for more treats to add to your Easter table? Try out my Birds Nest Scotcheroos and Deviled Cookies too!

Why you’ll love this recipe:

If there’s one dessert that instantly makes people smile in the spring, it’s these No Bake Birds Nest Cookies. They’re sweet, crunchy, chocolatey little nests filled with colorful candy eggs—and they couldn’t be more perfect for Easter.

They look adorable sitting on a dessert table, but the best part is how ridiculously easy they are to make. No oven, no complicated steps, and barely any cleanup. Just melt, mix, shape, and you’re done.

These are the kind of treats that feel special without requiring a ton of effort, which is exactly what makes them so popular every year. Make a batch this Easter, and don’t be surprised if they become a yearly tradition!

Ingredients you’ll need:

Semi-sweet chocolate chips
Creamy peanut butter
Dried chow mein noodles- I use La Choy brand
Cadbury mini chocolate eggs

There’s something about these cookies that just feels like spring. The combination of chocolate nests and pastel candy eggs gives them that classic Easter look, plus they’re festive without trying too hard.

You can make a batch in under half an hour and suddenly your kitchen feels ready for a holiday gathering. Whether you’re hosting brunch, bringing dessert to a party, or just making something fun with your kids, these cookies fit right in.

And honestly, they’re one of those recipes people remember. They’re simple, but they stand out—which is always a win!

How to make the best No Bake Birds Nest Cookies:

In a large mixing bowl, combine the chocolate chips and the peanut butter. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Mix in the dried chow mein noodles until evenly coated.
Drop 1-2 tbsp sized clusters of the chow mein noodle mixture onto baking sheets lined with parchment paper or a silicone baking mat and shape into birds nests.
Press 3 mini eggs on the top of each birds nest, then refrigerate until firm!

Chocolate birds nest cookies are sweet, crunchy, and full of that chocolate peanut butter goodness everyone loves. You don’t even need to turn on the oven or worry about timing things perfectly. The chocolate and peanut butter melt together into a smooth, rich mixture, and then you just stir in the chow mein noodles until everything is coated.

From there, it’s all about shaping. Scoop little mounds onto parchment paper and press a few candy eggs onto the center on each one. That’s it. They set up on their own as they cool, which means less work for you and more time to enjoy the fun part—decorating and eating!

The chocolate and peanut butter create that classic sweet-and-salty combination that’s hard to resist. It’s rich and smooth, but not too heavy. Then you get the crunch from the chow mein noodles and candy eggs, which balances everything out perfectly.

If you’ve ever had a chocolate peanut butter treat with a crispy texture, imagine that—but cuter and more fun to eat!

My top tips:

MELTING CHOCOLATE: I recommend microwaving the chocolate and peanut butter in 30 second intervals to prevent any burning. You can also do this step in a double boiler on the stovetop instead of the microwave.
DRIED CHOW MEIN NOODLES: Look for these in the Asian aisle of your grocery store. They come in bags or smaller tins.
LINING YOUR PAN: Don’t skip the step of lining your pans with parchment paper or silicone mats! This is super important especially when scooping the cookie mixture into the birds nest shapes. Lining the pans prevents sticking and makes it easy to peel up the cookie “nests” once they’re chilled.
SCOOPING: I like using a rubber spatula to mix, and a triggered cookie scoop to scoop and evenly portion the cookies. If you don’t have a triggered cookie scoop, a regular spoon works just fine.
TOPPING: It’s important to top these with mini eggs while the chocolate is still wet. The wet chocolate acts as a glue, then once the chocolate sets, the eggs will stick/stay in place.
CHILLING: If you’re impatient like me, you’re going to want to transfer your Birds Nest Cookies to the fridge or freezer for 30 minutes to make the chocolate set up faster. You can let these set at room temperature, but it will take a few hours for the chocolate to fully set up.
STORING: Once these No Bake Birds Nest Cookies are fully set, I like storing any leftovers in an airtight container or Ziploc bag in the fridge. This keeps the chow mein noodles extra crunchy and fresh for up to one week.

Looking for more no bake cookie recipes? Check these out!

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