My boyfriend signed up to participate in a Christmas Cookie Swap at work. I’m all about baking and spreading holiday cheer through sweets so I was all over this when he asked for a hand with prepping for the swap!!
His mother and his aunt both traditionally served these as holiday desserts and I know how much he loves them. He’s also obsessed with butterscotch so I figured he’d be on board with making these. They’re also really easy and no-bake, which is perfect for a Monday night when the rest of the week will be spent baking!
Literally, all you need to do it melt, stir, and plop. That’s it 🙂
“Haystacks” aka Chinese Noodle Cookies
- 1 11 oz. pkg butterscotch chips
- 1 11 oz. pkg white chocolate chips
- 10 oz. creamy peanut butter
- 12 oz. lightly salted roasted peanuts
- 12 oz. chow mein noodles
- 6 oz. toffee bits
~ In a saucepan, melt together the butterscotch chips, the white chocolate chips, and the peanut butter. Make sure you do it on very low heat and slowly because you don’t want anything to burn!
~ In a large mixing bowl, combine the peanuts and the chow mein noodles.
~ Once the melty mixture is ready, pour it into the bowl and combine, making sure to coat each and every noodle with this sweet, butterscotchy goodness 🙂 Stir in toffee bits.
~ Using a tablespoon, plop the yummy mixture into literal haystacks onto parchment paper that you have spread over the counter.
~ Allow the cookies to set for at least 30 minutes before transferring into an airtight container or onto a serving plate…or right into your mouth. You know…whatever. 🙂
** This recipe yielded us about 70 smaller-sized cookies. You can cut the recipe in half and make less….or make the cookies bigger.
** You can also add in some chocolate if you want, because everything is better with chocolate!