Description
These Chocolate Peanut Butter Haystack Cookies are a delightful no-bake treat combining creamy melted chocolate and peanut butter with crunchy toffee bits, cashews, and chow mein noodles. Perfect for a quick and easy dessert that requires minimal preparation and no oven time.
Ingredients
Scale
Ingredients
- 1 cup chocolate chips (recommended: Ghirardelli)
- â…“ cup peanut butter (creamy or crunchy)
- ¼ cup toffee bits (recommended: Heath)
- ¼ cup cashews, roughly chopped
- 1 cup chow mein noodles
Instructions
- Melt Chocolate and Peanut Butter: To a large microwave-safe bowl, add the chocolate chips and peanut butter. Microwave for 30 seconds, then stir. Repeat microwaving and stirring in 30-second intervals until the mixture is smooth and fully melted.
- Combine Ingredients: Pour in the toffee bits, chopped cashews, and chow mein noodles into the melted chocolate and peanut butter mixture. Stir thoroughly to evenly distribute all ingredients and ensure everything is well coated.
- Scoop the Haystacks: Line a baking sheet with parchment paper or wax paper. Use a cookie scoop to portion the mixture into small clusters (haystacks) and place them spaced apart on the prepared sheet.
- Set the Cookies: Let the haystacks set at room temperature for approximately 15 minutes to harden. For quicker setting, place the baking sheet in the refrigerator until firm.
Notes
- Use good quality chocolate chips like Ghirardelli for best flavor.
- Peanut butter can be creamy or crunchy depending on your texture preference.
- Chilling the cookies helps them set faster and hold their shape better.
- You can substitute cashews with other nuts such as almonds or peanuts for variety.
- Store the cookies in an airtight container at room temperature or in the fridge to maintain freshness.
