I Love Spring + {Bird's Nest Cookies}

Spring was ushered in this week by a blizzard in Denver; though it was much less of an event here in the mountains, ironically.  I don't know about you, but I am a HUGE fan of Spring. I love the longer days. I love the sunlight. I love the snowmelt. I love the flowers. I love the birds chirping. And I love the symbolism of new life and growth.  If you missed yesterday's blogpost, I revealed the start of something new -- the renaming of this blog -- to Nosh And Nourish. I am excited for what the future holds!  And the immediate future includes a family hike, followed by noshing on one of these spring-y cookies.

Introducing Bird's Nest Cookies:

Have you seen Pillsbury's new "Simply" line? They use no artificial flavors, colors, or preservatives...and have no high fructose corn syrup.  I was intrigued to try them and use them as the base; but you could sub in your own homemade peanut butter cookies if you prefer.

Chewy peanut butter cookies, topped with a creamy coconut chocolate frosting, coconut flakes for the nest, and almonds for the eggs...

I am ready to permanently swap these bird's nest cookies out for those obnoxious yellow (or pink or blue) marshmallow peeps sold this time of year.

And here's a spring-y photo I found of Babycakes and me on our back patio... she's getting so big!

Bird's Nest Cookies

Description

Bird's Nest Cookies // @noshandnourish

Ingredients

1 package Pillsbury Simply Peanut Butter Cookie Dough (or sub homemade pb cookies)
6 ounces Banana Chobani Greek Yogurt
2 tablespoons Cocoa Powder (unsweetened)
2 tablespoons Chocolate PB2 (powdered peanut butter)
3⁄4 cups Coconut Flakes
2   Powdered Sugar
36   Almonds

Instructions

  1. Cook Peanut Butter Cookies per instructions -- I used the Pillsbury Simply variety, which cooked for 17 minutes at 350 degrees.
  2. Let cookies cool.
  3. While cookies are cooling, mix the greek yogurt, cocoa powder, PB2, powdered sugar, and most of the coconut flakes (leave a few to sprinkle on the top for the "nest").
  4. Spread a spoonful of the frosting on top of each cookie.
  5. Stack a few coconut flakes on top, followed by 3 almonds.
  6. Voila, cute and health(ier) spring cookies!

Yields 12 Cookies

You might also like...

my foodgawker gallery