These Nutter Butter Chicks are easy Easter treats made with classic Nutter Butter cookies into small Easter chicks using melted candy and M&Ms. Perfect for Easter baskets or spring parties.
So if you are looking for no-bake Easter desserts, Easter desserts for kids, cute Easter snacks, or Easter party food ideas, this is a great recipe to try.
I love serving this with Easter Bunny M&M Cookies and Chocolate Covered Oreo Easter Nests on an Easter dessert tray.
How to Make Nutter Butter Chicks
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a medium heat-safe bowl, melt the yellow melting wafers according to the package directions. Stir well so the candy is smooth and free of clumps.
2. Using a fork, lower each cookie into the melted yellow candy. Turn to coat. Lift it out and let the extra candy drip back into the bowl. Place the coated cookie on parchment paper and let it harden.
3. Once the yellow coating is set, use the orange icing to attach the candy eyes. Add the orange M&M halves for the beak and feet. Use the yellow M&M halves for the wings.
4. With the same orange icing, draw a small line at the top of the cookie above the eyes to make simple “hair.”
5. Place the finished cookies in the refrigerator for at least 1 hour so the icing can fully harden.
Serve & Enjoy!
Serve at room temperature or chilled.
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Baking sheets for recipe prep
Mixing bowls for recipe prep
Important Recipe Notes
- Follow the package directions for the melting wafers. Heat in short intervals and stir well each time. Overheating can make the candy thick or grainy.
- Smooth, melted candy makes dipping much easier. If it starts to thicken while working, warm it again briefly and stir.
- Always place dipped cookies on parchment paper so they don’t stick and are easy to remove once set.
- Let the coating fully harden before decorating. If you add the eyes and candy pieces too soon, they may slide off.
- Use a sharp knife to cut the M&M’s in half. Press down gently to avoid cracking them unevenly.
- Refrigerate for at least 1 hour so the icing firms up. This helps the decorations stay in place.
- Store in an airtight container in the refrigerator for up to 5 days. Serve chilled or let sit at room temperature for a few minutes before serving.
Nutter Butter Chicks
Ingredients
- 16 Nutter Butter cookies
- 16 orange M&M’s cut in half
- 16 yellow M&M’s cut in half
- 32 small candy eyes
- 3 tablespoons orange icing
- 1 12-ounce package yellow melting wafers
Instructions
- In a medium heat-safe bowl, melt the yellow melting wafers according to the package directions. Stir well so the candy is smooth and free of clumps.
- Using a fork, lower each cookie into the melted yellow candy. Turn to coat. Lift it out and let the extra candy drip back into the bowl. Place the coated cookie on parchment paper and let it harden.
- Once the yellow coating is set, use the orange icing to attach the candy eyes. Add the orange M&M halves for the beak and feet. Use the yellow M&M halves for the wings.
- With the same orange icing, draw a small line at the top of the cookie above the eyes to make simple “hair.”
- Place the finished cookies in the refrigerator for at least 1 hour so the icing can fully harden.
- Serve at room temperature or chilled.