Description
Delicious and simple no bake haystack cookies made with butterscotch chips, creamy peanut butter, salted peanuts, and crunchy chow mein noodles. These easy-to-make treats require no oven time and are perfect for a quick snack or dessert.
Ingredients
Scale
Main Ingredients
- 1 cup butterscotch chips
- ½ cup creamy peanut butter
- 1 cup salted peanuts
- 5 oz chow mein noodles
Instructions
- Prepare melting mixture: In a small microwave-safe bowl, combine the butterscotch chips and creamy peanut butter. Microwave for 30 seconds intervals, stirring between each, until the mixture is smooth and fully melted.
- Combine dry ingredients: In a large bowl, mix together the salted peanuts and chow mein noodles until evenly distributed.
- Mix with melted base: Pour the melted butterscotch and peanut butter mixture over the peanut and chow mein noodle mixture. Gently stir together until all ingredients are well coated.
- Form haystacks: Drop spoonfuls of the mixture onto parchment paper, forming piles about 2 to 2.5 inches wide.
- Cool and set: Allow the haystacks to cool at room temperature until the butterscotch hardens completely, about 30 minutes.
- Serve or store: Enjoy immediately or store the haystack cookies in an airtight container for up to one week.
Notes
- Use creamy peanut butter for a smooth coating that binds well.
- Chow mein noodles add a delightful crunch; substitute with crisp rice cereal for a different texture.
- Ensure cookies cool completely for best texture and shape retention.
- Store cookies in an airtight container at room temperature to keep them fresh.
- For a nut-free version, substitute peanuts with sunflower seeds or omit entirely.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
