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- Butterscotch chips: These rich, sweet chips make the base of our cookies. They melt down to create a smooth, creamy mixture that binds everything together. - Creamy peanut butter: This adds a nice texture and flavor. It helps to make the cookies chewy and satisfying. Choose a good quality brand for the best taste. - Chinese chow mein noodles: These are the star of the show. They add crunch and structure. When you mix them with the melted butterscotch, they help form the haystack shape. - Mini marshmallows: These soft, sweet bites add a fun texture. They melt slightly but keep their shape, giving a nice chew to each cookie. - Shredded coconut (optional): Coconut gives a tropical twist and extra chewiness. You can add it for more texture or skip it if you prefer a simpler cookie. - ½ teaspoon vanilla extract: This little bit of flavor enhances the sweetness. It makes each bite taste even better. - A pinch of salt: This balances the sweetness of the butterscotch and peanut butter. It brings out the flavors nicely. For this recipe, you will need: - 2 cups butterscotch chips - 1 cup creamy peanut butter - 3 cups Chinese chow mein noodles - 1 cup mini marshmallows - 1 cup shredded coconut (optional) - ½ teaspoon vanilla extract - A pinch of salt Feel free to adjust these amounts based on your taste. You can also consider different add-ins or toppings to make these cookies your own! {{ingredient_image_2}} 1. Microwave melting technique for the butterscotch and peanut butter Start by placing the butterscotch chips and creamy peanut butter into a microwave-safe bowl. Heat this mixture in the microwave for 30 seconds. After 30 seconds, take it out and stir. Repeat this in 15-30 second bursts until the mix is smooth and fully melted. This takes about 1 to 1.5 minutes in total. 2. Mixing and combining all ingredients Once your butterscotch and peanut butter are melted, add in the vanilla extract and a pinch of salt. Stir well to combine. Next, in a large bowl, mix the Chinese chow mein noodles, mini marshmallows, and shredded coconut if you’re using it. Be gentle while mixing. You want to keep the marshmallows whole. 3. Forming and dropping the cookie mixture Carefully pour the warm butterscotch mix over your noodle mixture. Use a spatula or your hands to gently fold everything together. Make sure all the dry ingredients are coated well. Then, take a spoon or a cookie scoop and drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. Leave some space between them since they may spread a little while setting. Let the haystacks cool at room temperature until they firm up, or refrigerate them for about 30 minutes for faster results. Once firm, your cookies are ready to enjoy! To make no-bake butterscotch haystack cookies, you need to avoid a few common mistakes. First, when melting butterscotch chips, heat them slowly. If you use too much heat, they can seize up. Start with 30 seconds in the microwave, then stir. Continue in 15-30 second bursts until smooth. Next, ensure the mixture has the right texture. It should be creamy and thick enough to coat the other ingredients without being runny. If it is too thick, add a tiny bit of warm peanut butter. This helps blend everything smoothly. When folding in the chow mein noodles and marshmallows, be gentle. You want to keep the marshmallows whole for that lovely chewy texture. Use a spatula or your hands, but don’t crush them. This will keep your cookies light and airy. For a fun presentation, try drizzling melted chocolate over the cooled cookies. It adds a nice touch and makes them look fancy. Serving them in colorful cupcake liners also gives a festive vibe. Pair these cookies with a cold glass of milk or a warm cup of cocoa. They also go well with vanilla ice cream. Enjoy the mix of flavors and textures with your favorite drink or dessert! Pro Tips Melting Method: To avoid burning the butterscotch chips, melt them in short intervals and stir frequently. This ensures a smooth, creamy consistency. Texture Variation: Feel free to experiment with add-ins such as nuts or dried fruits for a unique twist on the classic recipe! Cooling Tips: If you're short on time, refrigerate the cookies to help them set faster. Just be sure to check occasionally to avoid over-chilling. Presentation Perks: Enhance the visual appeal by drizzling melted chocolate over the cooled haystacks or placing them in colorful cupcake liners. {{image_4}} You can change the flavor of these cookies by using different ingredients. Swap butterscotch chips for dark or milk chocolate chips. Each type adds a new twist. If you prefer, use almond or cashew butter instead of peanut butter. This change adds a unique taste for nut lovers. Adding extra ingredients can make these cookies even better. Consider mixing in chopped nuts like pecans or almonds for a crunch. Dried fruits like raisins or cranberries can add sweetness. These mix-ins create fun flavor profiles and textures. You can easily boost the flavor of these cookies with spices or extracts. Try adding a pinch of cinnamon or nutmeg for warmth. A splash of almond or coconut extract adds a lovely touch, too. Experiment to find your favorite combination. For holidays or special events, give these cookies a theme. Use red and green sprinkles for Christmas. In fall, add pumpkin spice to the mix. You can even shape the cookies into nests for Easter. These small changes can make your treats stand out! You can store these cookies in different ways. If you want to keep them at room temperature, place them in an airtight container. This keeps them fresh and chewy. If you prefer a firmer texture, try refrigerating them. Just remember to use a container that seals well to avoid moisture. - Room temperature: Ideal for a softer cookie. - Refrigeration: Provides a firmer bite. - Storage container: Use airtight ones for best results. These cookies can last quite a while. When stored properly, they stay fresh for up to one week at room temperature. If you keep them in the fridge, they may last up to two weeks. Watch for signs of spoilage. If they start to look dry or hard, it's time to toss them. Also, if you notice an off smell, that means they are no longer good to eat. - Room temperature: Lasts about one week. - Refrigeration: Lasts about two weeks. - Spoilage signs: Dryness, hard texture, or bad smell. Can I use sugar-free butterscotch chips? Yes, you can use sugar-free butterscotch chips. They work well in this recipe. The flavor will still be sweet, but with less sugar. Keep in mind that the texture might change slightly, but they will still taste great. What other toppings can I add? You can add many fun toppings. Try using chopped nuts for crunch. You can also add dried fruit for a chewy texture. Chocolate drizzle is a tasty option! Get creative and mix in what you love. Can I freeze butterscotch haystack cookies? Yes, you can freeze these cookies. Place them in an airtight container. They will stay fresh for up to three months. To enjoy, let them thaw at room temperature. This keeps them chewy and tasty. How do you soften hard cookies? To soften hard cookies, place a slice of bread in the container. Seal it tightly and wait a few hours. The bread adds moisture back to the cookies. This method works well for keeping them soft and fresh. In this post, we explored how to make delicious butterscotch haystack cookies. We discussed the key ingredients like butterscotch chips and creamy peanut butter. You learned the step-by-step process for perfect cookies and tips to avoid mistakes. We also covered fun variations and storage tips to keep cookies fresh. Remember, these cookies are fun to make and easy to share. Get creative with flavors and enjoy the process. Happy baking!

Sweet & Chewy No-Bake Butterscotch Haystack Cookies

Delicious no-bake cookies made with butterscotch chips, peanut butter, and chow mein noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 2 cups butterscotch chips
  • 1 cup creamy peanut butter
  • 3 cups Chinese chow mein noodles
  • 1 cup mini marshmallows
  • 1 cup shredded coconut (optional)
  • 0.5 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • Begin by placing the butterscotch chips and creamy peanut butter in a microwave-safe bowl.
  • Microwave the mixture for 30 seconds, then remove and stir. Repeat this process in 15-30 second increments until the mixture is silky smooth and completely melted, which should take around 1 to 1.5 minutes in total.
  • Once melted, stir in the vanilla extract and a pinch of salt until fully combined.
  • In a large mixing bowl, combine the Chinese chow mein noodles, mini marshmallows, and shredded coconut (if you're using it). Mix them gently to avoid crushing the marshmallows.
  • Carefully pour the melted butterscotch and peanut butter mixture over the noodle mixture. Using a spatula or your hands, gently fold the ingredients together until all of the dry components are thoroughly coated.
  • With a spoon or a cookie scoop, drop generous spoonfuls of the mixture onto a baking sheet lined with parchment paper.
  • Allow the haystacks to cool at room temperature until they are firm, or refrigerate them for about 30 minutes to help them set more rapidly.
  • Once the cookies are set and firm to the touch, they are ready to be enjoyed!

Notes

For a fun touch, consider drizzling melted chocolate over the cooled haystacks or serving them in colorful cupcake liners.
Keyword butterscotch, cookies, no-bake