Ingredients
Ingredients
- 11 ounce package butterscotch chips
- 1/2 cup creamy peanut butter
- 10 ounce bag chow mein noodles
- 1 cup roasted peanuts (optional)
Instructions
- Prepare Baking Sheet: Line a baking sheet with wax paper and set it aside to prepare for dropping the cookie mixture.
- Melt Butterscotch Chips: In a microwave-safe bowl or a medium saucepan over low heat, gently melt the butterscotch chips until smooth. Stir occasionally to prevent burning, ensuring even consistency.
- Combine Peanut Butter: Remove the melted chips from heat and stir in the creamy peanut butter until the mixture is well combined and smooth.
- Add Crunchy Ingredients: Gently fold in the chow mein noodles and roasted peanuts (if using). Stir carefully to evenly coat the crunchy components without breaking them.
- Form Cookies: Drop rounded tablespoon-sized scoops of the mixture onto the prepared baking sheet, spacing them evenly.
- Set the Cookies: Allow the cookies to set at room temperature for several hours or overnight until firm. Alternatively, place the baking sheet in the refrigerator to speed up the setting process.
- Serve and Enjoy: Once set, the haystack cookies are ready to be enjoyed as a delightful treat or snack.
Notes
- Melting butterscotch chips slowly and stirring frequently helps prevent burning and results in a smoother mixture.
- The roasted peanuts add extra crunch and flavor but can be omitted for a peanut-free variation.
- Chow mein noodles provide a light and crispy texture that defines these haystack cookies.
- Storing the cookies in the refrigerator helps them set faster and keeps them fresh longer.
- These cookies do not require baking, making them ideal for quick preparation or hot weather.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
