Haystack cookies are a four-ingredient no-bake treat combining melted butterscotch and chocolate chips with crunchy chow mein noodles and peanut butter. They come together in minutes and require no oven.
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Line a large baking sheet with wax paper or a silicone baking mat.
In a large bowl, combine butterscotch chips, chocolate chips, and peanut butter. Microwave at 50% powder for 1 minute. Stir. Continue microwaving at 50% power in 30-second intervals, stirring between each, until mixture is smooth and fully combined, about 3 minutes total.
Stir in the noodles until well coated.
Using a large ice cream or cookie scoop, quickly scoop roughly a ¼ cup of the mixture onto the lined baking sheet. Set aside until hardened, about 2 hours. Remove from the sheet and store in an airtight container for up to 2 weeks.
Store haystack cookies in an airtight container at room temperature for up to one week, or refrigerate for extended freshness.
About 10-15 minutes total, including melting time and setting time on the counter or in the refrigerator.
Yes, milk chocolate will work and create a sweeter cookie. Dark chocolate is also an option for less sweetness.
Store in an airtight container at room temperature for up to one week, or refrigerate for longer shelf life.
The mixture may not have enough binder; ensure you're using adequate peanut butter and let them set fully before removing from the pan.
Yes, haystack cookies can be made several days in advance and stored in an airtight container.
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