Easter Cookies
All the best adjectives apply to these adorable little Easter Cookies. They're perfectly chocolatey and sweet, while serving up a delightful crunch with each and every bite. Plus, with just 4 ingredients, they’re such a such a cinch to make!
Servings: 25
Ingredients
- 3 cups Crunchy Chow Mein Noodles (one 12 oz. bag is more than enough)
- 75 Cadbury Mini Eggs (one 10 oz. bag)
- 11.5 oz. Milk Chocolate Chips (1 bag, or approx. 2 cups)
- 1/3 cup Creamy Peanut Butter
Instructions
- Gather your ingredients.
- Prepare a baking sheet with parchment paper, and set aside.
- Add chocolate chips and peanut butter to medium microwave-safe mixing bowl, and microwave for 45 seconds, stir well, then microwave for 25 more seconds and stir again until all chocolate chips have melted.
- Then add chow mein noodles to chocolate peanut butter mixture, and gently stir until all noodles have been coated.
- Using a spoon, carefully scoop up small portions of chocolate coated noodles and transfer to the parchment paper, then using your fingers… shape into a round bird nest, pressing down on the top to give it a bit of an indent.
- Now place 3 chocolate eggs on top of each nest.
- Transfer your bird nests Easter cookies to the refrigerator to chill for at least 2 hours, then ENJOY!
Notes
- How To Store: Store your Easter cookies covered in the refrigerator for up to 1 week. (They will become too hard if you try to store them in the fridge for longer.) Then, before serving I like to take mine out of the refrigerator for about 5 minutes, and they’re perfect!
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
