Peanut Butter Butterscotch Chow Mein Noodle Cookies Spider Cook Food

CHOW MEIN NOODLE BIRD'S NEST COOKIES

Steps:

• Gather the ingredients.
• Line a baking sheet with waxed paper.
• Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir and repeat, until chocolate chips are melted.
• Stir in chow mein noodles until fully coated.
• Drop by tablespoonfuls onto a prepared baking sheet, forming a nest shape with your fingers.
• Place a few peanuts or jelly beans in the center of each nest for eggs.
• Refrigerate until firm.

NO-BAKE CHOW MEIN NOODLE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment paper.
• Place both the butterscotch chips and the chocolate chips in a large microwave-safe bowl. Melt the chips together in the microwave, stirring chips every 30-45 seconds, until smooth.
• Remove from microwave and begin folding in the chow mein noodles a little at a time until they are completely coated with the melted chip mixture. Fold in peanuts until they are completely coated.
• Drop chow mein mixture by the spoonful onto prepared baking sheet. Place baking sheet in the refrigerator until Chow Mein Cookies have completely set.
• Once Chow Mein Cookies have set, store covered at room temperature.

CHINESE CHRISTMAS COOKIES

Steps:

• Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
• Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
• Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet. Refrigerate until set, about 2 hours.

CHOCOLATE CHOW MEIN CLUSTERS

Steps:

• In a microwave, melt chocolate and butterscotch chips, stir until smooth. Stir in chow mein noodles and peanuts until well coated. , Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

HAYSTACKS

Steps:

• Melt the butterscotch chips in a double boiler over simmering water.
• In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.

THE BEST NO-BAKE HAYSTACK COOKIES

Steps:

• 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.

MARSHMALLOW PEANUT BUTTER NO BAKE COOKIES

Steps:

• First, melt the butterscotch chips and peanut butter in a medium saucepan over low heat, stirring just until barely melted and smooth. Remove from heat and add the chow mein noodles.
• Wait 1-2 minutes before stirring in the marshmallows - you don't want them to melt so if your mixture is really hot, wait until it cools a bit before adding the marshmallows. Your peanut butter mixture shouldn't be very hot, but if you heated it a little bit too long, give it time to cool.
• Use two spoons to drop mixture by cookie size onto wax paper to cool. The setting process will take a few hours at room temperature but takes a lot less time if you put the cookies in the fridge to set.

CHOW MEIN NOODLE COOKIES

Steps:

• Mix chips together in a microwavable safe bowl, melt.
• Mix in noodles and peanuts.
• Drop onto wax paper by the teaspoonful and cool.
• DO NOT FREEZE!
• I sometimes put in mini M&M's instead of the peanuts.

PEANUT BUTTER BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
• In a medium bowl, combine flour, baking powder, baking soda and salt and set side.
• In a large bowl, using a hand mixer or stand mixer, beat butter and peanut butter until smooth and combined. Add both sugars and beat to combine. Beat in egg and vanilla extract. Add the flour mixture all at once and beat until just combined. Stir in about 2/3 cup of butterscotch chips (reserving the rest for topping the cookies).
• Scoop the dough into balls (I use a 1 1/2 tablespoon scoop), and place a couple inches apart on the prepared baking sheets. Press a few of remaining butterscotch chips on top of the dough balls. Bake for 8-11 minutes, until the edges are light golden brown, but the center is still slightly underdone. Immediately sprinkle with sea salt, and place the sheets on wire racks to cool. Repeat with remaining dough, allowing the cookie sheets to cool COMPLETELY before placing dough on them.

PEANUT BUTTER CHOW MEIN COOKIES

Steps:

• Melt chips and peanut butter in pan.
• Add chow mein noodles and marshmallows.
• Stir thoroughly on low heat.
• Drop by spoonfuls on wax paper.
• Cookies will harden quickly, so move fast!

NO BAKE CHOW MEIN NOODLE COOKIES

Steps:

• Bring sugar and syrup to a full boil in a heavy pan. Remove from heat at once. (Over cooking will make a hard cookie.)
• Add peanut butter and noodles. Mix thoroughly.
• Drop into rounded mounds onto waxed paper.
• Let set for at least 15 minutes.
• NOTE: I usually add more noodles for a crunchier cookie. I add a half cup or so at a time, stirring them in to make sure they will still stick together before deciding whether to add more or to stop.
• PREP time includes cooling.

PEANUT BUTTER BUTTERSCOTCH CHOW MEIN NOODLE COOKIES (SPIDER COOK

Steps:

• Put Butterscotch morsels and peanut butter into a large pot and put heat on a medium setting.
• Heat and stir constantly until the morsels melt and are combined with the peanut butter.
• Turn off the heat and stir in the Chow Mein noodles until the noodles are completely coated with the mixture.
• Once coated drop onto waxed paper to cool and harden up in about the size of a old silver dollar (1 1/2 inches).

CHOW MEIN NOODLE COOKIE

Steps:

• In a medium saucepan, melt butterscotch chips over low heat, stirring constantly. Stir in chow mein noodles and peanuts.
• Drop by teaspoonfuls onto foil. Let stand until cool.

CHOW MEIN NOODLE COOKIES

Steps:

• In a large pot melt butterscotch chips and chocolate chips together.
• When all is melted and smooth add chow mein noodles and pecans.
• Drop onto wax paper using two teaspoons and let set.
• Then put into air tight container.
• Freezes good as well.

HAYSTACKS CANDY

Steps:

• Gather the ingredients.
• Lay a sheet of waxed paper or parchment paper on the countertop.
• Put the butterscotch chips in a medium microwave-safe bowl or container. Microwave at 50% power for about 3 to 5 minutes, or just until the butterscotch chips are melted.
• In a large bowl, mix the peanut butter, peanuts, melted butterscotch chips, and chow mein noodles, stirring gently to coat the noodles thoroughly.
• Drop teaspoons of the mixture onto the parchment paper. Let them stand at room temperature until set.
• Transfer candies to a container, separated by sheets of waxed paper.
• Cover and store in the refrigerator. Enjoy!

BUTTERSCOTCH HAYSTACK COOKIES

Steps:

• Prepare a baking sheet by lining with wax paper. Set aside.
• In the microwave or medium saucepan over low heat, melt the butterscotch chips until smooth (see note below).
• Remove from heat and stir in the peanut butter until well combined. Add the chow mein noodles and roasted peanuts. Stir gently until combined.
• Drop rounded tablespoon scoops of the mixture on the prepared baking sheet. Allow to set for several hours or overnight.
• You can also speed up this process by placing them in the refrigerator. Then enjoy!

HOME

Steps:

• Line trays with wax paper.
• Microwave morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.
• Double Boiler Method: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.