These delicious, sweet and salty Spider Cookies are a huge hit in my family! It's a good thing the recipe makes a bazillion because these tasty treats disappear almost as fast as you can make them!
1bagspanish peanuts (the red skinned peanuts)12 ounce
1bagChow mein noodlesor canister 12 ounce
Instructions
Line counter with parchment paper or wax paper.
In a large saucepan, combine butterscotch, peanut butter morsels, and chocolate morsels. Heat on low, stirring constantly until smooth. Remove from heat and fold in peanuts and chow mein noodles. Stir until combined. Using a small scoop (or two teaspoons), drop mixture onto parchment paper in small clumps.
Allow to set, about 15-30 minutes. Store in airtight container. I prefer to keep mine in the refrigerator, I love eating these chilled, it brings out the butterscotch flavor!
Notes
You can store the haystack cookies at room temperature if needed or preferred. I find that chilling them helps bring out the butterscotch flavor more!
If your cookies aren’t holding together, you may not have let the chocolate set up long enough. After 15 – 20 minutes, the cookies should be set enough to pick up without them falling apart. Also be sure to check your ingredient amounts. Using too many noodles will prevent the cookies from holding together as well.
To freeze, first place them on a cookie sheet in the freezer for an hour. Once the cookies are frozen transfer them to a gallon freezer bag or freezer safe plastic container.