For the cookie dough:
1-1/4 cups all purpose flour
1/2 tsp salt
1/8 tsp baking soda
1/2 cup butter, at room temperature
1/4 cup+ 2 tbsp granulated sugar
1/4 cup+ 2 tbsp brown sugar, packed
1/2 tsp vanilla
2-1/2 tbsp milk
1/2 cup mini semi-sweet chocolate chips
Pastel candy melts
For the chocolate PB nests:
6 oz semi-sweet chocolate chips
6 oz butterscotch chips
1 cup creamy peanut butter
6 oz chow mein noodles
- Start by making the cookie dough: beat together the butter and sugars in the bowl of an electric mixer until light and fluffy, about 2-3 minutes. Add milk and vanilla.
- Sift together flour, baking soda, and salt together in a large bowl, then add to the butter slowly with mixer on low until just incorporated.
- Stir in the chocolate chips by hand with a spatula. Form dough into a ball, cover with plastic wrap, and chill in the fridge while you make the nests (30 minutes - 1 hour).
- For the nests, generally grease 12 muffin tins.
- In a large microwave-safe bowl, melt the chocolate and butterscotch chips in 30 seconds intervals, stirring in between intervals.
- Once melted, stir in the peanut butter until smooth.
- Carefully add the chow mein noodles, using a large rubber spatula to help avoid breaking the noodles.
- Using a large spoon or your fingers (I went with the latter) press some of the mixture into each of the muffin tins, making sure to create a well in the middle for the eggs to sit in.
- Chill nests in the fridge for at least an hour.
- Once the dough has been chilled, form small eggs from the dough and place onto a wax-paper lined cookie sheet. After you form all of the eggs, return them to the fridge for another 30 minutes.
- After the eggs are chilled, melt your candy melts in deep bowls and dip your eggs. I like to only take about 5 of them out of the fridge at a time so they don't become soft at room temperature. For the dipping technique, I like to use a spoon to dunk the eggs, and then take the spoon out, tap it on the edge of the bowl to remove the excess, and then lay the egg back onto a wax paper-lined cookie sheet. I'll then take a toothpick to run along the bottom of the egg to make it as clean-cut looking as possible.