Haystack Cookies


  • 1 bag (12 ounces) milk chocolate chips
  • 1 bag (12 ounces) butterscotch chips
  • 1 bag (12 ounces) chow mein noodles
  • 1/2 cup dry-roasted peanuts


  1. In a large mixing bowl, combine the chow mein noodles and peanuts.
  2. Line a large baking sheet with parchment paper or a silicone mat.
  3. Place the milk chocolate chips and butterscotch chips in a large glass bowl.
  4. Fill a saucepan with 2 inches of water and heat until boiling.
  5. Place the bowl with the baking chips over the saucepan and allow them to melt over medium heat, stirring constantly.
  6. Pour the melted chocolate and butterscotch mixture over the chow mein noodles and peanuts and stir until everything is evenly and well coated.
  7. Spoon about 1/3 cup of the cookie mixture onto the prepared baking sheet and shape into a mound.
  8. Repeat the process with the remaining cookie mixture until you have about 12-15 stacks.
  9. Let the cookies sit to firm up (at least an hour) before serving.
  10. Store the haystack cookies at room temperature in an airtight container for up to 5 days. They also freeze really well.

The original recipe for these deliciously crunchy treats can be found here.

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