Best 8 Haystack Cookies With Peanut Butter Recipes

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.

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.

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.

BETTY'S HAYSTACKS RECIPE BY TASTY

Steps:

• Line a large baking dish with parchment or wax paper.
• Add the butterscotch chips, peanut butter, and coconut oil to a large microwave-safe bowl. Microwave on 50% power for 60 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
• Add the chow mein noodles, peanuts, and pretzel sticks. Stir until evenly coated.
• Use 2 spoons to drop rounded tablespoons of the mixture on the prepared baking sheet. Place in the refrigerator and allow to harden for at least 1 hour.
• Make the chocolate coating, if using: Add the dark chocolate chips and coconut oil to a medium bowl. Microwave on 50% power for 30-45 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
• Dip the bottom of each haystack in the melted chocolate, letting any excess drip off. Return to the baking sheet, then refrigerate for at least 30 minutes more, until the chocolate hardens.
• Enjoy!

PEANUT BUTTER HAYSTACKS

Steps:

• In large saucepan, combine sugar and syrup and bring to a boil turn off heat and add peanut butter stir to combine.
• Then add chow mein noodles and combine well.
• Drop spoonfuls onto wax paper and let cool.

TRULY HEALTHY HAYSTACK COOKIES

Steps:

• Mix together peanut butter, honey, water and salt. Combine flour, oats, coconut, pecans & dates. Add wet ingredients to the dry and mix together. Form balls the size of walnuts, pressing together lightly. Place on parchment paper and bake at 350 degrees for 15 minutes or until lightly browned. Makes 60 cookies.

KELLY FIELDS'S HAYSTACK COOKIES

Steps:

• Preheat oven to 300 degrees. Spread rolled oats on a baking sheet and toast for 20 to 30 minutes, until slightly darker and toasty smelling. Remove from heat.
• Line baking sheets or your work surface with parchment or wax paper. In a heavy saucepan, combine sugar, butter, cocoa powder, evaporated milk and salt and bring to a boil, stirring. Remove from heat and stir in vanilla extract, oats and coconut.
• Immediately drop the warm mixture by scant tablespoons onto parchment or wax paper. Allow to cool and store in a tin.