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–+ servings
Three round yellow Easter Oreo Chicks, complete with orange beaks and black eyes, are nestled on a plaid surface adorned with pink floral accents.
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5 from 15 votes

Easter Oreo Chicks

Easter Oreo Chicks are easy no-bake spring treats. These cute, bright yellow cookies are quick to make and kids love them!
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Prep Time30 minutes
Chilling Time15 minutes
Total Time45 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 12 people
Calories: 414kcal
Author: Corinne Schmitt

Equipment

  • Baking sheet
  • Wax paper
  • Microwave safe bowl
  • Candy dipping scoop

Ingredients

  • 15.35 ounces Double Stuf Oreo chocolate sandwich cookies
  • 2 bags yellow candy melts 12 ounce bags

To decorate:

  • yellow sparkling sugar sprinkles
  • 1 bag mini chocolate chips
  • orange and yellow Mini M&M candies

Instructions

  • Line a baking sheet with waxed paper.
  • Melt candy coating according to package directions. If the candy is too thick to pour, add 1 teaspoon coconut oil or vegetable shortening. Stir well. Do not add water. You can add up to 1 tablespoon of coconut oil per bag of candy melts.
    2 bags yellow candy melts
  • Drop one cookie into melted candy and turn to coat completely. Remove cookie from candy with candy dipping scoop, tapping gently against the side of the bowl so the excess can drip off into the bowl. Lay the coated cookie down on the lined baking sheet. If air bubbles form, pop them with a toothpick.
    15.35 ounces Double Stuf Oreo chocolate sandwich cookies
  • Immediately create the chick face before the candy coating hardens. Add 2 mini chocolate chips for eyes, one orange mini M&M candy for the beak and 2 yellow mini M&M candies for little wings. Sprinkle the cookie with the yellow sparkling sugar and allow the cookie to harden.
    yellow sparkling sugar sprinkles, 1 bag mini chocolate chips, orange and yellow Mini M&M candies
  • Repeat the above steps to make all the baby chick cookies.
  • Allow all the cookies to set up at room temperature for about 30 minutes or place the baking sheet in the refrigerator to set for 10-15 minutes if you are in a hurry. Store cookies in an airtight container at room temperature until ready to serve and enjoy.

Notes

Pro Tips

  • Work in small batches and reheat the melts if they start to harden. A mug warmer or double boiler helps keep it smooth.
  • Use tweezers or a toothpick to help place tiny decorations like mini M&Ms or chocolate chips perfectly.
  • It’s important to let them set fully before you move or stack the cookies so that the coating is completely firm so the decorations won’t slide around.
 

Recipe FAQs

Can I make these ahead of time?
Yes! Make them a few days in advance and store them in a cool, dry place.
 
How long do these cookies last?
They stay fresh for up to a week at room temperature in an airtight container or up to 2 weeks in the fridge.
 
Can I freeze them?
Yes! Freeze in a single layer, then transfer to an airtight container for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 414kcal | Carbohydrates: 58g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 181mg | Potassium: 85mg | Fiber: 2g | Sugar: 45g | Vitamin A: 64IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 5mg