I just adore these things. They're so cute as and easy enough to make that children can lend a helping hand. If you've never made bird's nest cookies or haystack cookies, the main ingredient may seem a little odd for a cookie recipe. (Psst: It's chow mein noodles!) Become a believer, friends. The noodles are what gives the cookies their "nest" look and delicious crunchiness. These are a twist on the classic because they're made with peanut butter and instead of milk chocolate—and the result is utterly divine. Like many other , the real star of the show is whatever you use to decorate each cookie.
Can you make bird's nest cookies ahead of time?
Sure, you can! Store them refrigerated in an airtight container and these will stay fresh for up to five days. Refrigeration is important as the cold solidifies the white chocolate, holding the cookies together.
What kind of peanut butter is best for bird's nest cookies?
Creamy peanut butter works great for these because it melts into the white chocolate. You'll want to avoid natural peanut butters that separate as they sit.
(12-oz.) package chow mein noodles
1c.slivered almonds, toasted
3/4c.coconut flakes, toasted
24oz.white chocolate, roughly chopped
2c.creamy peanut butter
1(9-oz.) bag candy-coated mini eggs
1(3-oz.) package marshmallow chicks
Step 1Line 2 baking sheets with parchment paper.Step 2In a large bowl, stir together the chow mein noodles, almonds, and coconut flakes.Step 3Place the chopped chocolate in a medium heat-proof bowl. Fill a small pot with 2 inches of water, place it over medium heat, and bring to a simmer. Set the bowl on top of the pot and adjust the heat to low so the water is at a gentle simmer.