Springtime baking just got a whole lot sweeter—and crunchier! These Butterscotch Chocolate Bird’s Nest Cookies with Jelly Beans are the perfect no-bake treat to celebrate the season. Made with a dreamy combo of butterscotch chips, semisweet chocolate chips, and crispy chow mein noodles, they’re shaped into adorable little nests and topped with colorful jelly beans. Whether you’re whipping them up for Easter, a kids’ party, or just because, these goodies are as fun to make as they are to eat.
I’ve tested this recipe to perfection with a balance of 3 ounces each of butterscotch and semisweet chocolate chips paired with 5 ounces of chow mein noodles. The result? A sweet, slightly salty crunch that holds together beautifully and leaves room for those cute jelly bean “eggs.” Let’s dive into this easy, family-friendly recipe!
Why You’ll Love These Bird’s Nest Cookies
- No oven required: A quick melt-and-mix process means you’re done in under 30 minutes and you have time to make my hot cross buns. 😊
- Perfect flavor combo: Butterscotch adds a caramel-like richness, while semisweet chocolate keeps it classic.
- Kid-approved: The jelly beans make them irresistible—and a fun project for little helpers.
- Customizable: Swap jelly beans for mini chocolate eggs or pastel M&Ms if you’d like!
Ingredients You’ll Need for Butterscotch Chocolate Bird’s Nest Cookies with Jelly Beans
This recipe comes together with just 4 simple ingredients. Here’s what to grab:
- Chow mein noodles: 5 ounces (142 grams) for that perfect nest-like crunch.
- Butterscotch chips: 3 ounces (85 grams) for a sweet, toffee-ish vibe.
- Semisweet chocolate chips: 3 ounces (85grams) to balance the sweetness.
- Jelly beans: About ½ cup, or enough to place 3-4 in each nest.
Quick Tip: If you’re out of butterscotch chips, you can double up on chocolate chips—or try peanut butter chips for a twist!
How to Make Butterscotch Chocolate Bird’s Nest Cookies
These treats are a breeze to whip up. Here’s the step-by-step:
- Prep your space: Line a baking sheet with parchment paper or a silicone baking mat. This keeps the nests from sticking as they set.
- Melt the chips: In a medium microwave-safe bowl, combine butterscotch chips and semisweet chocolate chips. Microwave in 20-second bursts, stirring between each, until smooth and fully melted. (Alternatively, use a double boiler on the stove.)
- Mix in the noodles: Add 5 ounces chow mein noodles to the melted mixture. Stir gently until every noodle is coated in that butterscotch-chocolate goodness.
- Shape the nests: Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto your prepared baking sheet.
- Add the jelly beans: Press 3-4 jelly beans in the center of each nest while the mixture is still soft.
- Let them set: Pop the baking sheet in the fridge for 15-20 minutes to firm up, or let them set at room temperature for about an hour if you’re not in a rush.
That’s it! You’ve got a batch of adorable bird’s nest cookies ready to enjoy.
Recipe Tips for Success
- Don’t overheat the chips: Microwave in short bursts to avoid scorching the chocolate or butterscotch.
- Work quickly: The mixture starts to set as it cools, so shape your nests right after mixing.
- Storage: Keep these in an airtight container at room temperature for up to a week—or in the fridge if your kitchen’s warm.
Serving and Storing Your Bird’s Nest Cookies
These little nests are perfect for spring gatherings, Easter baskets, or a fun afternoon snack. They’ll stay fresh in an airtight container at room temperature for up to a week—though they rarely last that long in my house! If you’re in a warm climate, pop them in the fridge to keep the chocolate from getting melty.
Final Thoughts
These Butterscotch Chocolate Bird’s Nest Cookies with Jelly Beans are my new go-to for a quick, no-bake treat that brings smiles all around. The mix of crunchy noodles, sweet butterscotch, and rich chocolate is a total winner—and those jelly beans? They’re the cherry (or egg!) on top. Give this recipe a try and let me know how it goes in the comments—I’d love to hear your twists!
Happy baking!
Butterscotch Chocolate Bird’s Nest Cookies with Jelly Beans
Description
Ingredients
- 5 ounces chow mein noodles, 142 g
- 3 ounces butterscotch chips, 85 g
- 3 ounces semisweet chocolate chips, 85 g
- ½ cup jelly beans, about 3-4 per nest
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium microwave-safe bowl, combine butterscotch chips and semisweet chocolate chips. Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
- Add chow mein noodles to the melted mixture and stir until evenly coated.
- Spoon heaping tablespoons of the mixture onto the prepared baking sheet. Use your fingers or a spoon to create a small indent in the center of each mound.
- Place 3-4 jelly beans in the center of each nest.
- Refrigerate for 15-20 minutes to set, or let sit at room temperature for about 1 hour until firm.
Recipe Notes
- Store in an airtight container at room temperature for up to 1 week.
- For a variation, swap jelly beans with mini chocolate eggs or pastel candies.
Nutrition
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