31 March 2014

Bird’s Nest Cookies (w/peanut butter)

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Last year, we made these adorable springtime cookies with chocolate chips and butterscotch chips. This year, we changed it up by adding peanut butter instead of butterscotch. Four ingredients is all you need.
*I accidentally dropped the bag of eggs before I opened them so half of them were cracked. I told Faith the eggs were about to hatch. :) 
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She couldn’t wait to make these.

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Melt the choc chips and peanut butter and gentle coat all the noodles.

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We used a mini muffin pan and packed the nest while trying to leave a little well for the eggs.

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Cool in the fridge until ready to eat and then share them with friends!
Bird’s Nest Cookies
makes 24
  • 12 oz. milk chocolate chips
  • 1/2 cup peanut butter
  • 12 oz.bag of chow mein noodles
  • mini Cadbury eggs
Melt choc chips and pb in large bowl and stir in chow mein noodles until evenly coated.
Coat/spray the mini muffin pan with vegetable oil and pack in each nest, leaving a small well for the eggs. Top with eggs or jelly beans.
Cool to set in the fridge (about 20 mins.) Using a sharp knife, pop each nest out gently. Store in an air tight container in the fridge until ready to serve.

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© Brave Soul. Made with love by The Dutch Lady Designs.