Haystack Cookies
These Haystack Cookies are crunchy, sweet, and easy to make! This no-bake cookie is made with chocolate, butterscotch, and crispy noodles for a quick dessert or holiday favorite!
Servings: 48
Ingredients
- 10 ounces chow mein noodles about 6 cups
- 2 cups butterscotch chips
- ¾ cup creamy peanut butter
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Place the chow mein noodles in a large mixing bowl. Set aside.
- In a microwave-safe bowl or glass measuring cup, combine the butterscotch chips and peanut butter.
- Microwave in 30-second intervals, stirring well after each interval, until smooth and fully melted. (It took 2 minutes and 30 seconds total for my mixture to melt).
- Pour the melted mixture over the chow mein noodles. Use a large spatula to stir and coat all the noodles evenly.
- Using a cookie scoop, drop mounds of the coated noodles onto the prepared baking sheet. Lightly press each mound together, as they may spread or fall apart slightly after scooping.
- Allow the haystack cookies to set at room temperature until firm, about 2–3 hours.
Video
Notes
Helpful Tips
- Use Cookie Scoop - I used a 1.5 tablespoon cookie scoop but you can use a 2 tablespoon if desired to scoop these butterscotch haystacks cookies.
- Don’t Overheat the Chocolate - Stir often to prevent burning by heating in 30 second intervals.
- Work Quickly - The mixture sets fast once it cools.
- Use Parchment Paper - Makes cleanup easy and prevents sticking.
Nutrition
Calories: 73kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 23mg | Fiber: 1g | Sugar: 6g | Vitamin A: 7IU | Calcium: 2mg | Iron: 0.3mg
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