1cupcocktail peanuts(unsalted or lightly salted, lightly crushed)
Instructions
Line two baking sheets with parchment or wax paper.
Melt the butterscotch and chocolate chips in the microwave or in a double boiler. (If you don’t have a double boiler, you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom — bring the water to a boil, and stir the chips frequently until they melt). If using the microwave, heat for 30 seconds, then stop and give the chips a stir, and stop and stir every 15 seconds until they are melted. Stir in the peanut butter until well combined.
Combine the noodles and the cocktail peanuts in a large bowl. Pour the butterscotch-peanut butter mixture over and stir to combine.
Drop the mixture by tablespoons onto the prepared baking sheet. Allow to set; in warmer months or when the kitchen is warm, this is best done in the fridge. Do let them sit at room temperature for several minutes before serving.
Notes
If the kitchen is warm, let the cookies firm up in the fridge. Let them sit at room temp for 5 to 10 minutes before serving for the best flavor and texture.
This recipe makes about 24 cookies but is easily doubled.
If packing them in a box for gifting, separate the layers with parchment or wax paper.
VariationsHaystack recipes are pretty flexible and a fun way to customize a cookie.
Try peanut butter chips instead of the butterscotch for even MORE peanutty flavor. (Have you seen the bag of chips that comes mixed, chocolate and peanut butter? Genius.)
You could also try these with all chocolate (chocolate haystacks!) or all butterscotch (butterscotch haystacks!) for a different flavor twist.