Chocolate peanut butter birds nest cookies for Easter. Easy and delicious spring cookie recipe–just like Mom used to make
My Mom always made these cookies around Easter, and they were so good. Aside from the sugar and butter, they are otherwise somewhat healthy and contain fiber and protein. They are more commonly called “no-bake” cookies, but I’d rather call them chocolate peanut butter birds nest cookies. It’s more descriptive.
I’ll admit this isn’t the most unique recipe to share, but I’ve been working on our Iceland trip post and wanted to share something we’ve been up to in the meantime, even if it isn’t super exciting. If you’ve never made chocolate peanut butter birds nest cookies, they are ridiculously easy and so good. They’re also cute, and easy to take to a spring gathering or dinner party if you like.
There are a ton of recipes for chocolate peanut butter birds nest cookies out there, I googled and decided on this one from Gatormommyreviews.com, it’s the closest to the one my Mom used.
**Note: It says it yields 20 cookies, but I doubled the recipe and got 20 cookies. You might consider doubling it as well.
When you combine the butter, sugar, cocoa, and milk in the saucepan, keep stirring as the butter melts and everything mixes together so that it doesn’t burn. Once mixed, stir occasionally and let it come to a boil for 1-2 minutes. Don’t over-boil.
Stir in the oats and peanut butter once pot is removed from heat, and mix well. Cookies are ready to drop onto waxed paper to form.
I used a spoon to make the indents for the chocolate eggs. In retrospect, I should have just put the eggs in while the cookies were still wet. I waited until they were cool like the recipe said, and the eggs didn’t fit well and kept falling out. Lesson learned.
My Mom always used jellybeans, but I like Cadbury Mini-Eggs because they look a little more realistic. Plus they’re really good and taste better with chocolate peanut butter birds nest cookies.