Haystack Cookies with Butterscotch and Peanut Butter
Haystack cookies are the easiest holiday treat to make, and everyone loves them!
- Prep Time: 15 minutes
- Plus time to harden: 45 minutes
- Cook Time: 2 minutes
- Total Time: 1 hour 2 minutes
- Yield: 30 Haystacks 1x
- Category: Dessert
- Method: Stir
- Cuisine: American
Ingredients
Units
Scale
- 11-ounce bag of butterscotch morsels/baking chips
- 5-ounce can of La Choy chow mein noodles
- 3 tablespoons of creamy peanut butter*
- 1 cup of dry roasted, lightly salted peanuts (without peels)
- Optional: festive sprinkles
Instructions
- Line a baking sheet with parchment or wax paper and set it aside.
- Add the butterscotch morsels to a large microwave-safe glass bowl. Then, microwave it on high in 30-second intervals, stirring between each interval. Continue until the butterscotch is melted and smooth.
- Add the creamy peanut butter and stir until smooth.
- Add the chow mein noodles and peanuts, and stir until they’re fully coated. The noodles will break while you stir. That will actually help them stick together.
- Drop spoonfuls onto the lined baking sheet. It helps to use two spoons. Use one of them to scoop the mixture and the other to push it onto the sheet into little mounds.
- Optional: Decorate with sprinkles.
- Let the haystacks sit at room temperature until hardened. This takes around 45 minutes. It might take longer depending on your room temperature.
Notes
- *You need to use regular store-bought creamy peanut butter such as JIF, Skippy, or Peter Pan. The natural kind or homemade versions won’t melt properly into the butterscotch.
- If you’re planning to add sprinkles, do so before the butterscotch hardens, or they won’t stick.
- Store at room temperature in an airtight container for up to 1 week.
