Go Back
A birdnest cookie on a floral placemat.
Print Recipe
5 from 1 vote

Birds Nest Cookies Recipe

Celebrate Spring with these adorable (and tasty) no-bake Birds Nest Cookies! They are made with three different kinds of chocolate and topped sprinkles and candy eggs.
Prep Time20 minutes
Additional Time30 minutes
Total Time50 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 18 cookies
Calories: 127kcal
Author: Aileen Clark

Equipment

  • 4QT CLR Mixing Bowl
  • OXO Good Grips Medium Cookie Scoop

Ingredients

  • 1/2 cup milk chocolate chips
  • 1/2 cup peanut butter chips
  • 1/3 semi-sweet chocolate chips
  • 1 tablespoon green sprinkles
  • 1 tablespoon green sugar sprinkles
  • 3 cups Frosted Flakes
  • 1 4-ounce box Whoppers Mini Robin Eggs

Instructions

  • ohCombine the milk chocolate, peanut butter, and semi-sweet chocolate chips in a microwave safe bowl.c
    Chocolate and peanut butter chips in a glass bowl with a blue spoon.
  • Heat in the microwave in 30 second intervals, until fully melted, and creamy.
    Chocolate and peanut butter chips melted in a glass. bowl.
  • Pour the melted chocolate over the frosted flakes and stir until evenly coated.
    Chocolate being poured over a bowl of Frosted Flakes.
  • Line a baking sheet with parchment paper, and using the cookie scoop, drop the cornflake mixture onto the baking sheet.
    A scoop of chocolate coated Frosted Flakes being flattened out with the back of a red cookie scoop.
  • After each scoop, use the back of the cookie scoop to slightly flatten, and then immediately add a pinch of both green sugar and green sprinkles.
    Chocolate coated Frosted Flakes topped with green sprinkles.
  • Top with three Whoppers Mini Robin Eggs.
    Chocoalte birds nest topped with three mini Robins Eggs candies.
  • Place the baking sheet in the refrigerator to set for 30 minutes.
    Birds nest cookies arranged on a parchment lined baking sheet.
  • Remove from the refrigerator. Serve and enjoy!
    Birds nest cookies on a gold platter.

Notes

Store in an airtight container in the refrigerator for up to three weeks. These can also be frozen for up to two months. Thaw overnight in the refrigerator before enjoying.