Haystack Cookies
Four-ingredient haystack cookies whip up in 20 minutes for a quick no-bake treat packed with peanut butter and butterscotch flavor!!
Servings: 30
Ingredients
- 10 ounces white chocolate candy coating
- 11 ounces butterscotch chips, 1 bag
- 1 cup creamy peanut butter
- 12 - 15 ounces chow mein noodles
Instructions
- Add white candy coating and butterscotch chips to a medium pot and cook on LOW heat. Stir constantly until all melted.
- Remove from heat and fold in peanut butter and chow mein noodles.
- Use a cookie scoop, scoop out onto a parchment paper-lined cookie sheet, and let set until firm. Speed up the setting by placing them in the fridge for 15-20 minutes.
Video
Notes
Optional mix-ins - mini chocolate chips, mini M&M’s, mini marshmallows, chopped pretzels, chopped nuts, toasted coconut flakes. If adding extra mix-ins, use less chow mein noodles so everything still gets a nice even coating.
Store cooled and set cookies in an airtight container. They'll last for about 2 weeks at room temperature.
Freeze them for up to 3 weeks, but keep in mind they won't be as crispy. Thaw before eating.
Nutrition
Calories: 233kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 248mg | Potassium: 83mg | Fiber: 2g | Sugar: 15g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg