Nutter Butter Hatching Chick Cookies Recipe (2024)

by Bella Bucchiotti

Why You’ll Love These

Simple to make: There’s no baking involved, as you’re using nutter butter cookies as the base and decorating them with frosting and candies. These are some of the easiest Easter treats ever.
Sweet and tasty: Nutter Butter cookies are already delicious, but add candies, sprinkles, and royal icing, and you’re elevating them to gourmet status!
Great for Easter or the spring: Whether you’re getting excited about Easter or pleased the cold weather is making way for spring, these cookies are festive and seasonal. I bet they’d be amazing with this colorful homemade dragon fruit ice cream.

Nutter Butter Chick Cookies Ingredients

A complete list of ingredients and amounts can be found in the recipe card below

Nutter butter cookies: You will need a family-sized package of Nutter Butter cookies (here). If you want to use different cookies, you’ll need something oval or peanut-shaped.
Candies: Yellow candy melts (here) give the perfect bright yellow color of baby chicks, candy eyeballs (here) work well, too, and the round orange sprinkles (here) are great for the beaks.
Royal icing: Royal icing sets harder than soft frosting, so your cookie toppings won’t smudge.

How to Make Hatching Chick Easter Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card

Melt the candy melts: Microwave them until completely melted, then dip each cookie into this mixture and let them set.
Add the features: Add candy eyeballs and orange sprinkles and let the cookies set for 15 minutes.
Add the royal icing: Pipe the outline of a broken shell at the top and bottom of each cookie and let the icing set completely.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, you will need to find gluten-free cookies.
Different candy options: Wilton yellow candy melts and Wilton candy eyeballs work well. You can use Sweet Tooth Fairy Citrus Candy Sprinkles for the beaks or orange Reese’s Pieces.

Serving Suggestions

Appetizers: If you want to serve some savory bites with these, consider baby chick mini cheese balls, crispy potato stacks or even an antipasto board.
More cookies: There are lots more cookies you might like to make for your Easter cookie tray, including Italian rainbow cookies and Fruity Pebbles meringue cookies.
For the grownups: These strawberry lemonade vodka Jell-O shots would pair well (strictly for the over-21s of course!)

How to Store Nutter Butter Chicks

Store: Keep the cookies in a Ziploc bag or in an airtight container for up to 4 days at room temperature.
Freeze: Although these will freeze, don’t add sprinkles because the color runs everywhere when thawed back out.

Top Tips

Get organized: It’s easy to make Nutter Butter chicks cookies if you’re organized, so lay out all your ingredients before you start making them, counting out two candy eyes for each one, sprinkles, and so on.
Catch the drips: Make them on a wax paper or parchment-lined baking sheet to catch any drips.
Let everything set: Wait until the melted candy coating hardens before adding the candies, and make sure you allow ample time for the royal icing to harden before serving.

Do you need to use a piping bag to frost these?

If you have one, then you can, and if not, simply snip the corner off a Ziploc bag and use that.

What’s the easiest way to ice the cookies?

You will be adding royal icing at the top and bottom of each nutter butter cookie to resemble a broken shell. It’s easier to pipe the outlines and then fill them in.

Should you keep these in the refrigerator?

You would need to if they were topped with buttercream frosting, but royal icing doesn’t need to be refrigerated, so it’s best to keep your nutter butter cookie treats at room temperature.

Servings: 24

Calories: 98kcal

Author: Bella Bucchiotti

These easy nutter butter hatching chicks are a breeze to make and even the kids can help out with them. This no-bake cookie recipe is perfect for Easter!

Print Save

Nutrition

Calories: 98kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 54mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.01mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.