Haystack Cookies (2 Ways)
Two no bake haystacks: butterscotch and peanut butter, or butterscotch and semi-sweet chocolate. Each version uses a full bag of chow mein noodles and sets right on the counter.
Servings: 30 cookies
Ingredients
Butterscotch Haystacks
- 11 oz butterscotch chips
- 1 cup (270g) creamy peanut butter
- 12 oz chow mein noodles
Chocolate Haystacks
- 11 oz butterscotch chips
- 1 ½ cups (255g) semi-sweet chocolate chips
- 12 oz chow mein noodles
Instructions
Butterscotch Haystacks
- Line 2 baking sheets with silicone mats, parchment paper or wax paper.
- Place the butterscotch chips and peanut butter in a microwave safe bowl. Microwave for 1 minute on 50% power. Stir. Repeat, microwave for 1 minute on 50%, stir. If not completely melted, microwave for 30-45 seconds on 50% power. Stir until smooth. Gradually add the noodles to the chocolate, mixing well to coat them.11 oz butterscotch chips, 1 cup (270g) creamy peanut butter, 12 oz chow mein noodles
- Use a cookie scoop (I used a large #20 cookie scoop also 3.5”) to quickly scoop mounds of noodles onto the silicone mat. Allow the haystacks to harden completely, about 1-2 hours before removing from the tray. Store in an airtight container.
Chocolate Haystacks
- Line 2 baking sheets with silicone mats, parchment paper or wax paper.
- Place the butterscotch chips and chocolate chips in a microwave safe bowl. Microwave for 1 minute on 50% power. Stir. Repeat, microwave for 1 minute on 50%, stir. If not completely melted, microwave for 30-45 seconds on 50% power. Stir until smooth. Gradually add the noodles to the chocolate, mixing well to coat them.11 oz butterscotch chips, 1 1/2 cups (255g) semi-sweet chocolate chips, 12 oz chow mein noodles
- Use a cookie scoop (I used a large #20 cookie scoop also 3.5”) to quickly scoop mounds of noodles onto the silicone mat. Allow the haystacks to harden completely, about 1-2 hours before removing from the tray. Store in an airtight container.
Video
Notes
Variations: Add about ½ cup of mini marshmallows, chopped nuts, holiday sprinkles or chopped pretzels. White chocolate chips work in place of semi-sweet chips. For a minty version, add 1/2 tsp peppermint extract.
To Store: Keep in an airtight container at room temperature, in a cool, dry place, for up to 1 week. In a warm kitchen, store them in the fridge.
To Make Ahead: Make them up to a week ahead.
To Freeze: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 265kcal | Carbohydrates: 41g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 263mg | Potassium: 107mg | Fiber: 2g | Sugar: 21g | Vitamin A: 25IU | Calcium: 10mg | Iron: 1mg