|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||4%|
|Total Sugars 15g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No-bake cookies are fun to make all year round but are especially perfect for the summer. Who wants to fire up the oven on a hot day? Luckily, you don't have to swear off sweets when the temperatures rise. Use your microwave or a double boiler to whip up some crunchy, chocolatey, nutty haystack cookies.
Haystack cookies get their name from their resemblance to stacks of hay in the field. They are one of the quintessential no-bake cookies and for a very good reason—they are delicious, easy, and a crowd-pleaser. Chocolate, butterscotch, and peanut all come together for a decadent treat. The chow mein noodles and peanuts add crispy crunch and just a hint of salt. You could try these with all chocolate or all butterscotch, swap for white chocolate, or use crushed pretzels instead of the peanuts to give them your own twist.
1 cup butterscotch chips
1 cup semisweet chocolate chips
2 tablespoons peanut butter, crunchy or smooth
1 (6-ounce) package chow mein noodles
1 cup peanuts, unsalted or lightly salted, lightly crushed
Gather the ingredients.
Line two baking sheets with parchment or waxed paper. Melt chocolate and butterscotch chips in a double boiler set over medium heat. Alternatively, add to a heatproof bowl and microwave in 15-second increments, stirring until melted.
Once melted, remove from heat and stir in peanut butter until well combined.
Combine noodles and peanuts in a large bowl. Pour butterscotch-peanut butter mixture over and stir to combine. All of the noodles and nuts should be coated.
Drop mixture by heaping tablespoons onto prepared baking sheet. Allow to fully set before serving. In warmer months, this is best done in the fridge. If chilled, let sit at room temperature for several minutes before serving.
How to Store
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Haystack cookies can be frozen in a zip-top freezer bag for up to 2 months. Defrost before enjoying. Note that the cookies will not be as crunchy after being frozen.
- To crush the peanuts, place them in a sturdy zip-top bag, press the air out, seal, and whack it with a rolling pin or mallet. Don’t crush them into a powder, just break them into slightly smaller pieces. You could also use the food processor to pulse them a few times to make chunks.
- If you don’t have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with an inch of water in the bottom. Make sure the bottom of the bowl doesn't touch the water. Bring the water to a simmer and stir the chips frequently until they melt.
- Make them nut-free by leaving out the peanut butter and peanuts and tossing in some extra chocolate or butterscotch chips
- Use salted peanuts for a sweet and salty treat
- Use all chocolate chips or all butterscotch chips
- Replace the chocolate or butterscotch chips with white or dark chocolate chips
- Replace the peanuts or some of the chow mein noodles with pretzel rods
- Replace the peanuts with a different nut, mini M&Ms, or even crushed potato chips
- Stir in some mini marshmallows