Go Back
–+ servings

Bird Nest Cookies Recipe

Sisley White
This bird nest cookies recipe is the perfect bake for Easter. A cookie cup filled with chocolate ganache and topped with mini eggs. Great fun for kids and using cookie dough to make Easter nests is the best way to enjoy them. Add a scoop of ice cream to turn these Easter cookie cups into a delicious Easter dessert.
5 from 4 votes
Prep Time 30 minutes
Cook Time 10 minutes
Decorating time 15 minutes
Total Time 55 minutes
Course Afternoon Tea, Cakes, cookies, Dessert, Sweet Treats
Cuisine American, English, International
Servings 8 cookie nests
Calories 567 kcal

Equipment

Ingredients
 
 

Cookie Cup

  • 300 g cookie dough (ready made)

Or Make your own cookie dough

  • 90 g unsalted butter
  • 75 g light brown soft sugar
  • 25 g caster sugar
  • 1 medium egg
  • 0.5 tsp vanilla extract
  • 125 g plain flour
  • 0.5 tsp baking powder
  • small pinch salt
  • 50 g chocolate chips

Chocolate Ganache

  • 60 ml double cream / heavy cream
  • 75 grams milk chocolate (you can use dark chocolate too. Or even a mix of dark and milk.)
  • 10 g unsalted butter

Decorations

  • 150 g mini eggs

Instructions
 

Making the cookie dough

  • Cream together the 90g butter, 75g light brown soft sugar and the 25g caster sugar until light and fluffy.
  • Mix in the 1 medium egg with the 0.5 tsp vanilla extract.
  • Sieve in the 125g plain flour with the 0.5 tsp baking powder and tiny pinch of salt.
  • Mix in the chocolate chips and bring the mixture together as a dough.
  • Wrap the cookie dough up and leave it in the fridge for at least 30 minutes.

Using the ready-made cookie dough

  • Preheat the oven to 160ºC fan/ 175ºC / 320ºF.
  • Whether you have made your dough or used ready-made remove the dough from the freezer for 15 minutes to soften slightly.
  • Add a piece of baking parchment / greaseproof paper or cupcake cases to a fairy cake tin.
  • Divide the cookie dough into 8 pieces.
  • Gently work the dough into a disk shape that fits into the fairy cake to make a little bowl.
  • Bake for 8-10 minutes until golden brown.
  • If the dough rises in the middle when baking then use a teaspoon to gently push it back into shape when you take it out of the oven.
  • Allow to cool in the tin and then remove.

How to make the ganache cookie cup filling

  • Break up the 150g milk chocolate pieces and add them to a bowl and add 1 tablespoon of butter.
  • In a saucepan warm up the 125ml double cream until it starts to bubble. Do not let it boil. Keep stirring.
  • Pour the cream over the top of the chocolate and butter.
  • Leave it for 1 minute and then slowly mix together until everything is melted and mixed together.

Assembling the bird nest cookie pots

  • Spoon the chocolate ganache into the cooled cookie nests. Leave them somewhere cool for 30 minutes to set otherwise the mini eggs or chocolates you add will sink a little.
  • Add the mini eggs.
  • Serve and enjoy.

Video

Nutrition

Calories: 567kcalCarbohydrates: 68gProtein: 6gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 62mgSodium: 166mgPotassium: 148mgFiber: 1gSugar: 45gVitamin A: 515IUVitamin C: 1mgCalcium: 84mgIron: 2mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.