Bird’s nest cookies are a timeless no-bake treat made with butterscotch chips, chow mein noodles, peanuts, and chocolate egg candies — a perfect Easter snack or anytime sweet.
These crunchy, sweet-and-salty cookies come together quickly with simple pantry ingredients. If you prefer, swap some or all of the butterscotch chips for milk chocolate, semi-sweet, or peanut butter chips to adjust the flavor.
Also known as butterscotch haystacks when served without candy eggs, these treats are easy to make, store well at room temperature, and are a nostalgic favorite in many families.
Why I Like This Recipe
- Sweet and salty. The combination of butterscotch, peanuts, and crispy chow mein noodles creates a delightful contrast of flavors and textures. All ingredients are easy to find and the cookies are ready in under 30 minutes.
- Versatile. Without candy eggs they’re simply haystacks you can enjoy year-round. Add candy eggs for an instant Easter-themed treat.
- Long shelf life. These cookies keep well in an airtight container at room temperature for up to two weeks and they also freeze nicely.
Tips and Tricks
- Melting butterscotch chips. Heat in a microwave-safe bowl starting with 30 seconds, stir, heat another 30 seconds, then finish in 10–20 second bursts until smooth. Avoid overheating so the chips don’t seize. A double boiler works well too.
- Alternate nest ingredients. If you don’t have chow mein noodles you can use pretzel sticks or crunchy potato sticks for a different texture and a touch of saltiness.
- Storage tips. Keep cookies in an airtight container at room temperature for up to two weeks or freeze for longer storage.
Ingredients
- Butterscotch chips: Use butterscotch chips for the classic flavor, or substitute chocolate or peanut butter chips, or a mix of chips.
- Peanuts: Unsalted peanuts are recommended, but salted or honey-roasted work if you prefer.
- Chow mein noodles: Provide the nest’s crisp base; pretzel sticks or potato sticks are acceptable substitutes.
- Candy eggs: Use mini chocolate eggs, Reese’s Pieces eggs, malted milk eggs, or any small candy eggs you like.
See the recipe card below for exact quantities and full instructions.
How To Make Butterscotch Bird’s Nest Cookies (Haystacks)
Step 1: Melt butterscotch chips in a microwave-safe bowl: heat 30 seconds, stir, heat another 30 seconds, then finish in 10–20 second intervals until smooth. Do not overheat. Alternatively, melt in a double boiler or over low heat on the stove.
Step 2: Stir in peanuts and chow mein noodles until evenly coated.
Step 3: Drop spoonfuls of the mixture onto a parchment-lined cookie sheet, shaping each into a small nest.
Step 4: Press candy eggs into the center of each nest while the coating is still soft. Let the cookies set completely on the counter or in the refrigerator.
These make about 20–24 cookies. Store in an airtight container for up to two weeks or freeze for longer storage.
Bird’s Nest Cookies FAQs
They are made with melted butterscotch (or chocolate) chips mixed with peanuts and crispy chow mein noodles, then topped with candy eggs for a festive finish.
Heat in short bursts in the microwave, stirring frequently, or melt gently in a double boiler. Avoid overheating to prevent seizing.
Store in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
More Easter Treats To Make
- Scotcheroo bird’s nest treats
- Easter peanut butter cup cookies
- Homemade chocolate peanut butter eggs
- Speckled robin egg sugar cookies
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Butterscotch Bird’s Nest Cookies
Ingredients
- 2 bags butterscotch chips (11 ounces each)
- 1 cup unsalted peanuts
- 5 ounces chow mein noodles
- candy eggs for topping
Instructions
- Melt butterscotch chips in a microwave-safe bowl: heat 30 seconds, stir, heat another 30 seconds, then finish in 10–20 second intervals until smooth. Alternatively, melt in a double boiler or over low-medium heat on the stove. Do not overheat.
- Stir in peanuts and chow mein noodles until evenly coated.
- Scoop mixture onto a parchment-lined cookie sheet and shape into small nests.
- Press candy eggs into the center of each nest while the coating is still soft.
- Allow cookies to set completely at room temperature or in the refrigerator.
Notes
Store in an airtight container for up to two weeks. This recipe yields about 20–24 cookies.
If you prefer a different flavor balance, substitute half the butterscotch with milk or semi-sweet chocolate chips or use any chip combination you like.
Nutrition
Carbohydrates: 6 g |
Protein: 3 g |
Fat: 3 g