Butterscotch Haystack Cookies

$- 2 cups chow mein noodles - 1 cup butterscotch chips - 1/2 cup creamy peanut butter - 1/2 cup unsweetened shredded coconut - 1/2 cup mini marshmallows - 1/2 teaspoon vanilla extract - Pinch of sea salt To make Butterscotch Haystack Cookies, you need simple ingredients. Each item plays a key role in flavor and texture. Chow mein noodles give a crunchy base. Butterscotch chips add sweetness and richness. Creamy peanut butter brings a smooth, nutty taste. Unsweetened shredded coconut adds a chewy element. Mini marshmallows offer bursts of sweetness. Vanilla extract enhances the overall flavor. A pinch of sea salt balances everything perfectly. These ingredients are easy to find. Most grocery stores carry them. You can also substitute some if you like. For instance, use chocolate chips instead of butterscotch. Or, mix in nuts for a crunchy twist. The fun part is experimenting and making this recipe your own! {{ingredient_image_2}} First, grab a medium microwave-safe bowl. Add the butterscotch chips and creamy peanut butter. Heat them in the microwave at 30-second intervals. After each interval, take the bowl out and stir. This helps the mixture melt evenly. You should continue until it is smooth. This takes about 1 to 1.5 minutes. Once the mixture is melted, carefully take the bowl out of the microwave. Stir in the vanilla extract and a pinch of sea salt next. Mix it well to combine all the flavors. Then, add the chow mein noodles, shredded coconut, and mini marshmallows. Use a spatula or wooden spoon to fold them gently. Make sure every noodle and marshmallow gets coated with the butterscotch mix. Now it’s time to shape the cookies. Use a spoon or cookie scoop to drop heaping tablespoons of the mixture onto a baking sheet lined with parchment paper. Form each scoop into little haystack shapes. Make sure to space them a few inches apart. This allows them to spread slightly as they set. To get a smooth mixture, start by melting the butterscotch chips and peanut butter. Use a medium microwave-safe bowl for this. Heat in 30-second intervals. After each interval, stir well. This step is key. It prevents burning and helps blend the flavors. You want a creamy and uniform mix. If you skip stirring, you may end up with lumps. Once you shape the cookies, you have two cooling options. Let them cool at room temperature for about 30 minutes. This is a simple way to let them set. If you want to speed things up, place the baking sheet in the fridge. Chill for 10 to 15 minutes. This method works well if you're in a hurry. Make your cookies stand out with fun decorations. One easy option is to sprinkle extra shredded coconut on top. It adds texture and looks great. For a sweet twist, drizzle melted chocolate over the cookies. This adds a rich flavor and makes them even more tempting. Present them on a nice platter to impress your guests. Pro Tips Storage Tip: Keep your cookies in an airtight container to maintain their freshness for up to a week. Substitution Tip: You can substitute almond butter for peanut butter for a nut-free option. Flavor Enhancement Tip: Add a sprinkle of cinnamon or nutmeg to the butterscotch mixture for an extra layer of flavor. Serving Tip: Serve these cookies chilled for a refreshing treat, especially on warm days! {{image_4}} You can easily make a chocolate version of these cookies. Just swap the butterscotch chips for chocolate chips. This change gives the cookies a rich and dark flavor. Melt the chocolate chips with peanut butter just like in the original recipe. You'll get a tasty treat that chocolate lovers will adore. If you want to add some crunch, try mixing in nuts. Pecans or walnuts work great in these cookies. Just chop them up and fold them into the mixture. This adds a delightful texture and flavor. Plus, it makes your cookies a bit more filling. Want to change the taste a little? You can add spices or extracts. A dash of cinnamon adds warmth. If you like almond, a bit of almond extract can enhance the flavor. These small tweaks can make your cookies unique and fun to eat. To keep your butterscotch haystack cookies fresh, use an airtight container. This helps prevent moisture and keeps them chewy. You can stack the cookies in layers, placing parchment paper between them. This will stop them from sticking together. These cookies stay fresh at room temperature for about one week. If you store them properly in an airtight container, they remain tasty and enjoyable. Check them for any signs of moisture or changes in texture before eating. You can freeze butterscotch haystack cookies for later. To do this, let them cool completely first. Then, place them in a single layer on a baking sheet. Once they are frozen solid, transfer them to a freezer-safe bag. They can last in the freezer for up to three months. When you're ready to enjoy, just thaw them at room temperature. Yes, you can! If you want a twist, try using dark chocolate chips or milk chocolate chips. Each type brings its own flavor. You can also mix in white chocolate chips for a fun look. Just remember, the sweetness may change based on your choice. The cookies will feel firm to the touch. They should not stick to your fingers. If you lightly press one, it should hold its shape. If they are too soft, give them more time to cool. You can also place them in the fridge for a quick set. If your mixture feels too thick, add a bit more peanut butter. This will help loosen it up. You can also microwave it for a few seconds to warm it slightly. Stir well after adding more ingredients. This will help everything mix together nicely. This blog post shared a simple recipe for yummy haystack cookies. You learned about the key ingredients, like chow mein noodles and butterscotch chips. I explained how to melt, mix, and shape the cookies. You also got useful tips for smooth mixtures and cool storage options. Now, you can make these cookies with ease and add fun twists. Enjoy experimenting with flavors and sharing them with friends. Happy baking!$

Butterscotch Haystack Cookies

Delicious no-bake cookies made with chow mein noodles, butterscotch chips, and marshmallows.

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Prep Time 10

Cook Time 5

Total Time 40

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

2 cups chow mein noodles
1 cup butterscotch chips
1 2 cup creamy peanut butter
1 2 cup unsweetened shredded coconut
1 2 cup mini marshmallows
1 2 teaspoon vanilla extract
1 pinch sea salt

Instructions

Begin by gathering a medium microwave-safe bowl. Add the butterscotch chips and creamy peanut butter together. Heat the mixture in the microwave at 30-second intervals. After each interval, take a moment to stir. Continue this process until the mixture turns smooth and fully melted, which should take about 1 to 1.5 minutes.
Once the mixture is melted and uniform, carefully remove the bowl from the microwave. Stir in the vanilla extract and add a pinch of sea salt. Mix thoroughly to ensure the ingredients are well combined.
Next, gently incorporate the chow mein noodles, shredded coconut, and mini marshmallows into the bowl. Use a spatula or wooden spoon to fold the ingredients together, making sure all the noodles and marshmallows are evenly coated with the butterscotch mixture.
With a spoon or cookie scoop, drop heaping tablespoons of the cookie mixture onto a parchment-lined baking sheet. Shape them into little haystack formations, spacing them out a few inches apart to allow for any slight spreading as they set.
Allow the cookies to cool at room temperature for about 30 minutes, or until they are firm to the touch. If you're looking to speed up the process, place the baking sheet in the refrigerator for about 10 to 15 minutes instead.
Once the cookies have cooled and set properly, carefully transfer them to a serving plate or a decorative cookie jar to enjoy.

Notes

For an eye-catching display, serve the cookies on a decorative platter. Enhance their appeal by garnishing with a sprinkle of additional shredded coconut or drizzling some melted chocolate over the tops before enjoying!

Keyword butterscotch, cookies, no-bake