Bird Nest Cookies

Nothing heralds the return of spring quite like a nest full of tiny eggs! This delightful recipe combines three of our favourite flavours into one delicious and beautiful cookie: chocolate, chocolate, and even more chocolate. Little bakers will love to help with this one when it’s time to add the eggs. But they’ll love devouring them even more!

Prep Time
20 minutes
30 minutes chilling time
Bake Time
8 to 10 minutes
Seven chocolate bird nest cookies topped with white chocolate and candy-coated chocolate eggs on a cutting board

Redpath® Dark Brown Sugar & Redpath® Icing Sugar

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deep caramel taste, this sugar adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use this sugar to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Scale OR dry measuring cups

Measuring spoons

Large bowl


Stand mixer fitted with paddle attachment OR large bowl with hand mixer

Rubber spatula

Baking sheets x 2 OR 1 large baking sheet

Parchment paper

Trigger-style ice cream scoop (small) OR 1 tablespoon measuring spoon

Wooden spoon

Small dish x 2

Wire cooling rack

Medium heatproof bowl (preferably stainless steel)

Medium heavy-bottomed saucepan

Kitchen towel

Small spoon

36 cookies (22g cookies / 785g total)
For the dough:
  • 2½ cups (280 g) cake flour
  • ¼ cup (25 g) cocoa powder
  • ½ tsp (3 g) salt
  • 1 cup + 3 tbsp (270 g) butter, cubed
  • ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
  • ⅓ cup (40 g) Redpath® Icing Sugar
  • 1 egg yolk
  • 2 tsp (10 ml) pure vanilla extract
  • ½ cup (113 g) chocolate sprinkles
For the filling:
  • 1 cup (170 g) white chocolate, finely chopped
  • Candy-coated chocolate eggs
For the cookies:

Step 1

In a large bowl, whisk together the cake flour, cocoa powder, and salt until well combined, and no lumps remain.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream butter, the Redpath® Dark Brown Sugar, and Redpath® Icing Sugar on medium speed until pale in colour; 2 minutes.

Step 3

Add in the egg yolk and pure vanilla extract. Blend until fully incorporated into the butter mixture.

Step 4

Add in half of the dry ingredients. Mix on low speed until just combined. Repeat with the remaining dry ingredients. Mix on low speed until dough is no longer crumbly and holds together; do not overmix.

Step 5

Line 2 baking sheets with parchment paper.

Step 6

Using a small, trigger-style ice cream scoop, scoop 1½-inch diameter balls (approximately 20 grams) onto the prepared baking sheets (see Chef’s Tips). Roll each ball in the palm of your hand until smooth and roughly spherical.

Step 7

With the handle of a wooden spoon dipped into a small dish of water (this prevents the handle from sticking to the dough), make an indentation into each ball (about ½ inch deep and ¾ inch wide).

Step 8

Place chocolate sprinkles into a small dish. Carefully press and roll the tops and sides of each cookie into the chocolate sprinkles; this creates the “nest.”

Step 9

Space cookies about 2 inches apart on the baking sheets and place into the fridge to chill; at least 30 minutes. Preheat the oven to 375°F (190°C).

Step 10

Place the chilled cookies into the preheated oven. Bake for 8 to 10 minutes or until bottoms and edges are golden in colour. Tops should still be relatively pale.

Step 11

Allow to slightly cool on the pan before transferring to a wire cooling rack to cool completely.

For the white chocolate filling:

Step 1

Place the finely chopped white chocolate into a medium heatproof bowl. Bring a medium pot with about 2 inches of water to a simmer. Reduce heat to low. Place the bowl over the pot of just simmering water; the bottom of the bowl should not be touching the surface of the water. Stir until white chocolate is completely melted. Remove the bowl from the pot and wipe the condensation from the bottom of the bowl with a kitchen towel.

Step 2

With a small spoon, two-thirds fill the indentations of the completely cooled cookies with the melted chocolate. Place 3 candy-coated chocolate eggs into each cookie nest.

Chocolate bird nest cookies topped with white chocolate and candy-coated chocolate eggs on a plate and a cutting board, shown with a glass of white milk