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These butterscotch birds nest cookies are a delicious and quick three ingredient no-bake dessert that will quickly become a family favorite for Easter.

Butterscotch nest cookies sit on a wooden board on top of a black and white kitchen towel.

A no-fail recipe that I make every Spring are my butterscotch bird’s nest cookies. I love a no bake cookie, and one of my favorites are haystack cookies. I make a version of these known as ‘chocolate spiders’ for Halloween and I wanted to replicate this family favorite for the Easter season.

These delicious cookies can come together quickly and are a fun treat for all ages. One of the best things about this birds nest cookie recipe is that it only takes three ingredients and no oven! 

These cookies have become an Easter tradition in my family. I love having a few options on the table for smaller desserts, especially ones that my nieces and nephews can enjoy or you are able to easily pack up and send home with guests.  

My father absolutely loves anything butterscotch so I decided to use butterscotch chips instead of chocolate, which would also make the haystack cookies take on a more golden brown nest-like look.

Looking for more Easter recipes? Try these Cadbury Mini Egg Cookies or Chocolate Coconut Birds Nest. If you’re in the mood for something more citrus these Lemon Crinkle Cookies are crisp but with a soft rich center.

Butterscotch nest cookie ingredients.
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  • Chow Mein Noodles – these are a light and crispy noodle and are usually found in the international Asian aisle or the pasta/rice/grains aisle of the grocery store.
  • Butterscotch Chips – a sweet, deep caramel and vanilla flavor, found with chocolate chips in the baking aisle.
  • Cadbury Mini Eggs– these mini chocolate eggs are another one of my favorite Easter treats, but you could use any chocolate candy eggs like robin’s eggs or even jelly beans to put in the little nests.
A 5 part photo collage consisting of 5 photos that show you step by step how to make butterscotch nest cookies.

How To Make Butterscotch Birds Nest Cookies

  1. In a medium or large bowl add the chow mein noodles.
  2. In a separate microwave-safe bowl add butterscotch chips. Microwave at 30 second intervals stirring and returning to the microwave until the butterscotch chips have melted. For this step you can also use a double boiler over low heat if you prefer.
  3. Combine the melted butterscotch with the chow mein noodles, stirring until the noodles are coated. Make sure to work quickly!
  4. Line a cookie sheet with parchment paper, wax paper or a silicone mat.  Using a cookie scoop or large spoon to scoop the butterscotch mixture onto your cookie sheet. Use the flatter side of the spoon to make well in the center of each cookie (much like thumbprint cookies.)
  5. Before the butterscotch coating dries, add 2-3 Cadbury mini eggs or whatever candy you are using for the Easter eggs to each cookie. Refrigerate for 1 hour and enjoy! Store any extras in an air-tight container – but chances are you won’t have any left!

Substitute and Variations

If butterscotch isn’t your thing, you can also make peanut butter bird nest cookies. Simply use peanut butter chips, or cut down on the sweetness of the butterscotch by adding a spoonful of creamy peanut butter into the melted butterscotch mixture.

Easter & Springtime Dessert Recipes

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Butterscotch Birds Nest Cookies

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 24 Cookies


  • 3 ½ Cups Chow Mein Noodles
  • 11 oz. Butterscotch Chips
  • 9 oz. Cadbury Mini Eggs


  • In a large size bowl add chow mein noodles.
  • Pour butterscotch chips into a microwave safe bowl. Heat at 30 second intervals stopping to stir. Do this until the butterscotch chips are melted.
  • Combine melted butterscotch with chow mein noodles. Stirring until the noodles are coated. Make sure to work quickly.
  • Line a cookie sheet with parchment paper, wax paper or a silicone mat.
  • Use a large spoon to scoop the butterscotch mixture on to your cookie sheet. Use flatter side of the spoon to make the center of the nest.
  • Add 2-3 Cadbury mini eggs per cookie.
  • Refrigerate for 1 hour and enjoy!


Work quickly once butterscotch is added. The butterscotch will start to solidify. 


Calories: 227kcal | Carbohydrates: 43g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 274mg | Potassium: 0.4mg | Fiber: 2g | Sugar: 18g | Vitamin A: 37IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
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About Michelle Beaton

Welcome to Weekend Craft. Life is busy so I am all about getting projects done on the weekend, whether it be crafts, DIY, home decor, or crafting with your Cricut.

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