Haystack Cookies

 

Ingredients

• ▢1 bag butterscotch chips (11-ounce bag) (311g)
• ▢1 cup semi-sweet chocolate chips (180g)
• ▢3 tablespoons peanut butter (60g)
• ▢1 bag chow mein noodles (12-ounce bag) (338g)

Instructions

• 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.

Notes

• Add sprinkles to make the haystack cookies more festive. Add red and green sprinkles for Christmas, orange and black sprinkles for Halloween or Thanksgiving, and pink and white sprinkles for Valentine’s Day. The color combinations are endless. 
• Try using other chips such as white chocolate chips to change things around.
• When melting the chips, make sure your bowl is clean and dry. Water causes melted chocolate to seize, and you will have to start over.
• Due to the melted chocolate, it’s best to use a cookie scoop or spoon to avoid getting your hands coated in chocolate.
• Avoid adding the cookies onto a sheet pan directly as they’ll stick to the pan as they harden. When you have a lined sheet pan, the cookies lift much more effortlessly.