Description
Delicious and easy-to-make Chocolate Peanut Butter Haystack Cookies combining smooth melted chocolate and peanut butter with crunchy toffee bits, cashews, and chow mein noodles for a unique texture and flavor. Perfect as a quick no-bake treat that sets in minutes.
Ingredients
Chocolate Mixture
- 1 cup chocolate chips (preferably Ghirardelli)
- ⅓ cup peanut butter (creamy or crunchy)
Mix-ins
- ¼ cup toffee bits (Heath recommended)
- ¼ cup cashews, roughly chopped
- 1 cup chow mein noodles
Instructions
- Melt Chocolate and Peanut Butter: In a large microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave for 30 seconds, then stir. Repeat microwaving in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.
- Add Mix-ins: Add the toffee bits, chopped cashews, and chow mein noodles to the melted chocolate and peanut butter mixture. Stir thoroughly to evenly coat all the ingredients and distribute them well.
- Form Haystacks: Line a baking sheet with parchment paper or wax paper. Using a cookie scoop, scoop out portions of the mixture and place them on the prepared baking sheet, forming small clusters or haystacks.
- Set Cookies: Allow the haystack cookies to set at room temperature for about 15 minutes. To speed up the process, place the baking sheet in the refrigerator until the cookies are firm.
Notes
- Use creamy or crunchy peanut butter depending on your textural preference.
- For quicker setting, refrigerate the haystacks.
- Can be stored in an airtight container at room temperature or refrigerated for longer freshness.
- Chow mein noodles add a unique crunch; substitute with crispy rice noodles if preferred.
- Toffee bits add a sweet buttery flavor; ensure they are fresh for best texture.
