Bird’s Nest Cookies – No-Bake Peanut Butter Butterscotch Cookies

These peanut butter and butterscotch bird’s nest cookies are one of our family favorites. We’ve been making them for years and they usually make an appearance at most of our parties and get togethers. Usually I refer to them as “haystack cookies” (and they work great for a farm party menu – it’s worth a link up to my super old blog post just for the photo booth pictures in that post – amazing – haa!); but at Easter they conveniently become bird’s nest cookies.

I also like to take them for a dessert to the Asian food party my aunt has every year (um, yes, we do have a party centered around Asian food…) and think I’m pretty clever for my really authentic dessert. 🙃

birds nest cookies filled with cadbury mini eggs

I’ve always assumed these were a childhood staple for everyone and that this recipe was too well known to need a blog post (kind of like Rice Krispies Treats). But every time I take them somewhere, people gush over them and ask what’s in them…so I guess maybe we do need to get the recipe out there (I know, it’s out there, but for the sake of the one person that still hasn’t tried them, we’re sharing it.  Plus Caitlin wants all her favorite recipes easily accessible on the blog, right Cait? 😉 ). I decided to hold off till Easter to share these because they make such a fun Easter dessert.  And really, any way we can consume more Cadbury Mini Eggs just needs to be done…

peanut butter butterscotch no bake birds nest cookies
no bake birds nest cookies topped with mini cadbury eggs
no bake peanut butter butterscotch cookies topped with chocolate eggs
Butterscotch and Peanut Butter Bird’s Nest Cookies
Course: Dessert, Snack
Cuisine: American
Servings: 2 dozen (ish)
  • 11 ounces butterscotch chips
  • 1 cup creamy peanut butter
  • 12 ounces chow mein noodles*
  • Cadbury Mini Eggs (optional)
  1. In a large sauce pan over low heat, stir the butterscotch chips until melted (I like to add a tiny bit of the peanut butter to the chips while melting – the oil from the PB seems to help keep the texture smooth).

  2. Remove from heat, stir in peanut butter until smooth.

  3. Add chow mein noodles and stir until the noodles are thoroughly coated.

  4. Drop by spoonfuls onto wax paper, shaping into nests if desired. Let cool until set.

  5. Top nests with mini eggs.

Recipe Notes

Makes approximately two dozen cookies – amount will vary depending on the size you make them.

*If you can only find the 10 ounce chow mein noodles package size, that will work!

You want to make sure you’re using Chow Mein Noodles, like these!

easter no bake cookies topped with chocolate mini eggs

I’m off to devour more mini eggs…what’s your favorite Easter candy??


© 2018 The Merrythought Collective, LLC | Logo by Craig Pierce