These adorable hatching chicks cookies are full of peanut butter flavor and dipped in delicious white chocolate.
They are the perfect addition to a spring party or Easter celebration. This is a totally kid-friendly recipe and a great way to get them involved in the kitchen.
These adorable little chicks have just hatched in time for Easter and they are almost too cute to eat!
But not quite.
This no bake dessert only requires a few ingredients. If you have a favorite cookie icing recipe, feel free to use it.
For these little cookies, we decided icing from the store would work just as well.
Be sure to have the following on hand:
- White chocolate (or yellow melting chocolate)
- Yellow oil based food coloring (omit food coloring if using yellow candy wafers)
- Nutter Butter cookies
- Orange cookie frosting, for beak
- White cookie frosting, for eggshell
- Black cookie frosting, for eyes
To make these little cookies, you will need a wax paper lined plate, a microwave-safe bowl, a fork and some paper towels.
We will start by melting the chocolate.
In a small microwave safe bowl, melt the white chocolate with food coloring in 30 second increments, stirring in between each until smooth.
Note: If you are adding food coloring to white chocolate, it must be oil-based. This is because water causes the chocolate to seize and it will not melt properly.
Dip each cookie in the melted chocolate and cover completely.
Holding the dipped cookie with a fork over the bowl, allow excess chocolate to drip off the cookie. Then place on wax paper lined plate.
Repeat with the rest of the cookies, then transfer the plate to chill in the refrigerator until set.
Once the yellow chocolate has hardened, use the white cookie icing to pipe cracked shell shapes on top and bottom of each cookie and allow it to harden for a few minutes.
Fill in the shells with more white icing.
Then, use black frosting to pipe 2 tiny dots for the eyes.
With the orange icing, pipe a small beak just below the eyes.
Allow to set in the refrigerator.
Serve, share, and enjoy!
If you don’t want to use peanut butter cookies, swap out a homemade favorite or one of the below options.
When it comes to chocolate dipped cookies, the sky is the limit!
- Vienna Fingers – Similar in shape to Nutter Butters but vanilla flavored instead.
- Milano Cookies – These Pepperidge Farm classics have chocolate creme inside!
- Sugar Cookies – Prepared break and bake sugar cookies would be tasty and you can even make them egg-shaped. Just be sure they are completely cool before dipping in chocolate.
Don’t forget the grown-ups! This adorable Easter cocktail would be fun to make and enjoy for the over 21 crowd.
How to Store Leftover Cookies
These cookies can be stored in an airtight container for about a week. They do not need to be refrigerated.
If you plan to stack the cookies, be sure they are dry and place a sheet of parchment paper between each layer.
Print the Recipe
Hatching chick cookies are a fun and delicious food craft that will make kids want to help in the kitchen!
Make them for Easter, the spring season or whenever you need a fun indoor activity.
Hatching Chick No Bake Cookies
- 2 oz white chocolate
- Yellow oil based food coloring add a few drops until desired color
- 8 Nutter Butter cookies
- 1 teaspoon Orange cookie frosting for beak
- 1 teaspoon White cookie frosting for eggshell
- 1 teaspoon Black cookie frosting for eyes
- In a small microwave safe bowl, melt the white chocolate with food coloring in 30 second increments, stirring in between each until smooth
- Dip each cookie in melted chocolate to cover completely
- Drain off excess chocolate and place on wax paper lined plate
- Transfer cookies to refrigerator and chill until set
- Use the white frosting to pipe cracked shell shapes on top and bottom of cookie and fill in
- With black frosting, pipe 2 tiny dots for the eyes
- Use the orange frosting to pipe a small beak just below the eyes
- Allow to set in the refrigerator and enjoy!