Peanut Butter Bird Nest Cookies

Peanut Butter Bird Nest CookiesThese Peanut Butter Bird Nest Cookies are a dream come true.  I often lie awake at night, tossing and turning for what feels like hours (and sometimes is!) before I am finally able to drift off to sleep.  I have struggled with falling asleep since I was young.  I’m usually thinking about all the things I need to do/want to do/didn’t do or my imagination is running wild thinking of flavor combinations and dessert ideas.  I actually started keeping a notepad on my dresser so I can jot things down so I don’t forget them the next morning.

Peanut Butter Bird Nest Cookies

These  Bird Nest Cookies were one of those late night ideas that came to me last week.  I was thinking about all the cute little bird nest cookies and desserts I’ve seen lately (like these Bird Nest Cupcakes from Jessiker Bakes), but how I don’t like those crunchy noodles, and how I wanted them to have great texture and my favorite flavors.  It doesn’t get much more delicious than chocolate and peanut butter, does it?  Didn’t think so.  Now throw in some toasted coconut and we’ve got a winner!

Peanut Butter Bird Nest Cookies

I’ve been wanting to try pudding cookies for some time and these bird nest cookies provided me with the perfect opportunity!  I looked around the internet and came up with a recipe (mostly adapted from these peanut butter cookies).  My first batch didn’t turn out the way I wanted them to; they weren’t as moist or chewy as I wanted so I upped the butter and brown sugar and made another batch.  It was perfect!  You could use your go-to peanut butter cookie recipe or even a store-bought mix.

Peanut Butter Bird Nest Cookies

I dipped my cookies in semi-sweet chocolate, but I’m sure dark (or milk) chocolate would be heavenly too! I used Reese’s Eggs to add to the peanut butter and chocolate combination, for most of them anyway.  I ran out because I used the same bag for my Loaded White Chocolate Easter Bark, so I used Robin’s Eggs for the rest.  Peanut Butter Bird Nest Cookies

The result was heavenly!  The cookies were soft and flavorful.  They weren’t super peanut buttery, so you could up that if you want, but if you up it substantially, cut back on the butter a little.  Once they were decorated, they were almost too cute to eat!  Almost being the key word there…I ate a lot of them.Peanut Butter Bird Nest Cookieskizmos

Oh and have you heard of Kizmos?  They’re the cutest kitchen utensils I have ever seen, and I was lucky enough to win a set of them from a giveaway by Crazy for Crust a couple months ago!  I never win anything, so this was very exciting!  It was even better because I desperately needed new rubber spatulas – these were amazing!  The tops of the Kizmos spatulas don’t fall off when you’re using them to mix up something really thick; that is awesome!  And aren’t they so adorable?!?  Want to see more of Kizmos?  Like their Facebook page or Follow Kizmos on Pinterest!  Need some for your own kitchen?  I know you do; head over to Pfaltzgraff or Amazon and order whatever utensils you want need!

Peanut Butter Bird Nest Cookies

Peanut Butter Bird Nest Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4 dozen cookies


  • 3/4 cup peanut butter
  • 3/4 cup butter, softened
  • 1 1/4 cup packed brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 1/4 cup flour
  • 1 package vanilla pudding
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 package of semisweet chocolate chips
  • 1 tsp vegetable oil
  • 1 bag shredded sweetened coconut (~2 cups)


  1. Preheat oven to 350.
  2. In a medium bowl, whisk together the flour, pudding mix, baking powder, and salt.
  3. In a large bowl, beat the butter, brown sugar, and peanut butter until combined. Add the eggs, one at a time, and vanilla and mix.
  4. Gradually add the flour mixture, and continue to mix until incorporated throughout.
  5. Scoop dough by the heaping tablespoon, form into a ball, and place on a lightly greased baking sheet. Use a glass to gently flatten each ball. Optional: Use a tablespoon to make a well in each cookie, you could also do this after they have baked.
  6. Bake for 10-12 minutes. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
  7. Toast the coconut:
  8. Spread the coconut flakes on a baking sheet in a single layer.
  9. Bake at 325 for 5-10 minutes. Keep in mind that sweetened coconut flakes will take less time.
  10. To decorate:
  11. Melt chocolate chips and vegetable oil by the method of your choice.
  12. Dip each cooled cookie into the chocolate.
  13. Sprinkle with toasted coconut and place Reese's eggs in the center.

Christmas Spritz Cookies

Christmas Spritz Cookies via elisebakesI came across this recipe on Never Skip Dessert and thought it would give me the perfect opportunity to use the cookie press I’ve had stashed in my closet for over a year.  They turned out wonderfully!  They were light and airy with a sweet and mild flavor.  My Betty Crocker Cookie Press soo easy to use – I’ll definitely be adding this to my list of Christmas cookie keepers!
Spritz Cookies (makes 7-8 dozen)Christmas Spritz Cookies via elisebakes
  • 1 ½ cups butter
  • 1 cup granulated sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla
  • ½ tsp almond extract
  • 3 ½ cups all-purpose flour
  • 1 tsp baking powder
  • Optional: sprinkles, food coloring
  1. In a medium bowl, cream butter and sugar until well combined.
  2. Add egg, milk, vanilla and almond extract; beat well.
  3. In a separate bowl, whisk together flour and baking powder; gradually add to creamed mixture, making a smooth dough.  Do not chill.
  4. Place dough into cookie press and press cookies onto ungreased cookie sheet. Sprinkle with sprinkles.
  5. Bake at 375 for 10-12 minutes or until lightly browned around edges [baked 8-10 for me].  Remove cookies from sheet; cool on rack.Christmas Spritz Cookies via elisebakes

Spiced Sugar Cookies

Spiced Sugar Cookie via elisebakes

Christmas is closing in on us; time to start getting cookie recipes organized and stock up on butter and sugar!  These spiced sugar cookies are a great twist on the traditional rolled sugar cookie.  The spice was mild but added something interesting to the cookie.  Before they were iced, these cookies were a little dry – but once they were iced they softened up a little and were much better!

Spiced Sugar Cookies via elisebakes

Spiced Sugar CookiesSpiced Sugar Cookies via elisebakes (adapted from Bake at 350)

  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 cup granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 1 egg
  • 1 tsp vanilla
  1. Preheat oven to 350.
  2. In a medium sized bowl, whisk the flour, baking powder and spices together.
  3. Cream the sugar and butter until incorporated.   Add the egg and vanilla and mix until blended together
  4. Gradually add the flour mixture and beat just until combined.  If the dough becomes too thick, you can use your hands to knead in bits of flour from the sides or bottom of the bowl.
  5. Roll the dough out and cut with a cookie cutter.
  6. Place cut dough on a greased baking pan and bake at 350 for 10-13 minutes.Spiced Sugar Cookies via elisebakes

IcingSpiced Sugar Cookies via elisebakes

  • 1 cup powdered sugar
  • 1 Tbsp light corn syrup (or honey)
  • 1-3 Tbsp milk
  • 1/2 tsp vanilla
  1. In a bowl, whisk powdered sugar, corn syrup,  vanilla and 1 Tbsp of milk together.
  2. Add food coloring until you reach your desired color.
  3. Add milk until you have a consistency that is thick enough for outlining your cookie (see picture below).  Then transfer to a piping bag or sandwich bag and pipe around outline of the cookie shape.
  4. When all cookies are outlined, add a Tbsp or so of milk to the icing to thin it out enough to flood cookie.
  5. Spread with a toothpick to flood the icing outward toward the outline.
  6. Decorate with sprinkles right away if you plan on doing so and then let them harden.Spiced Sugar Cookies via elisebakesLinking up to Show me What Ya Got!