Haystack Cookies With Peanut Butter Recipes

PEANUT BUTTER SHOESTRING HAYSTACKS

Steps:

• In a medium saucepan over low heat, combine peanut butter, chocolate chips and butterscotch chips; stir until melted. Stir in oil.
• Remove from heat and stir in potatoes, mixing well.
• Drop by rounded spoonfuls onto waxed paper. Refrigerate for 2 hours.

PEANUT BUTTER HAYSTACKS

Steps:

• Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
• Stir peanuts and noodles gently into the melted peanut butter mixture.
• Drop dough by forkfuls onto waxed paper. Cool until set.

HAYSTACK COOKIES WITH PEANUT BUTTER

Steps:

• Add parchment paper to a baking sheet
• Melt down Baking Chips and Peanut Butter - Melt down your Butterscotch chips and peanut butter together in a microwave safe bowl and heated for 20 seconds at a time.
• Pull out, stir, 20 seconds back in, until chips are completely melted. Be careful, the chips (and bowl) can get quite hot.
• DO NOT OVERHEAT or you will end up with a hard mess.
• This process takes only about 1-2 minutes or less in total.
• Add your crunchy noodles and melted chocolate together in a bowl and stir until well combined. This mixture will be quite thick at this point.
• Use a 1 tablespoon scoop (or 2 spoons) to carefully lift out the haystacks and add in little stacks on your parchment paper. We were able to get 20 cookies out of our mixture.
• Sprinkles - While still not set, go ahead and add your sprinkles.
• Freeze - Put pan in freezer to harden, will take 5-7 minutes and then you can transfer to a cookie tin or zip lock bag.
• You can also put in fridge, but may take longer to harden.

HAYSTACK COOKIES WITH PEANUT BUTTER

Steps:

• In a microwave or large bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in noodles and marshmallows., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, 10-15 minutes.

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.