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.

Peanut Butter Chocolate Layered Dessert

I’ve said it before and I’ll say it again: no two things go together better than peanut butter and chocolate. This recipe is so easy and took less than half-hour to put together. It was light and fluffy, and the flavors worked wonderfully with each other. My coworkers loved it; I even got a “This is the best thing I have ever had.” Woo! I started with a recipe from Taste of Home, but by the time I was finished, I had changed it quite a bit.

Peanut Butter Chocolate Layered Dessert (adapted from Taste of Home)

  • 25 Oreos, divided 20 + 5
  • 2 1/2 tablespoons butter, melted
  • 12 oz cream cheese (1 1/2 package), softened
  • 1 cup peanut butter
  • 1/2 tsp vanilla
  • 1 cup mini semi-sweet chocolate chips
  • 2 1/2 cups confectioners’ sugar, divided
  • 2 8 oz containers frozen whipped topping, thawed
  • 20 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  1. Crush 20 cookies and toss with butter. Press into an ungreased 13×9; set aside.
  2. In a large bowl, beat the cream cheese, peanut butter, vanilla and 2 cup confectioners’ sugar until smooth.
  3. Fold in mini chocolate chips. Spread over crust.
  4. Sprinkle with peanut butter cups.
  5. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Let stand for a couple minutes until soft-set.
  6. Fold in 1 container of whipped topping.
  7. Spread over peanut butter cups.
  8. Spread remaining container of whipped topping over the top.
  9. Crush remaining cookies; sprinkle over the top.
  10. Cover and chill for at least 3 hours.

Reese’s Pieces Cake

There is no better pair than peanut butter and chocolate.  None.  The cake had a really rich flavor, despite being from a box mix (although this is a trick I use often and I love it).  The consistency of the buttercream was normal, I used a little less powdered sugar so it would be a little more like a frosting.  There wasn’t too strong of a peanut butter taste, so I would consider adding more if I make it again.

Dark Chocolate Cake:

1 box dark chocolate cake mix

2/3 cup melted butter

1 1/4 cup milk

4 eggs

(I don’t have the box in front of me anymore, but I added one egg, substituted milk for water, and doubled the amount of oil and used melted butter).

  1. Preheat the oven to 350 and grease the pan.
  2. Melt the butter in the microwave.
  3. Add melted butter, eggs, and milk to the mix and mix with a beater (1 min low, 1 min medium).
  4. Add mix to greased pan and bake for  about 20 minutes.
  5. Let cool.

Peanut Butter Cream Cheese Buttercream:

8 oz cream cheese

1/4 cup softened butter

1/3 cup peanut butter

3 1/2 – 4 cups powdered sugar

1 tsp vanilla

1 pack Reese’s pieces, chopped

  1. Cream butter, cream cheese, and peanut butter until smooth.
  2. Add vanilla.
  3. Slowly add powdered sugar until desired consistency/taste is reached.
  4. Sprinkle Reese’s piece on top.