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Instructions:
- Line a large baking sheet with parchment paper and set aside.
- In a medium saucepan, combine peanut butter, butterscotch chips, and milk chocolate chips. Melt over low heat, stirring frequently until the mixture is completely smooth.
- Remove the saucepan from the heat and gently fold in the chow mein noodles, stirring carefully to coat them evenly without breaking them too much.
- Using a spoon, drop generous spoonfuls of the mixture onto the prepared baking sheet, forming small clusters.
- While the cookies are still soft, sprinkle the tops with shredded coconut and chopped nuts, if using.
- Place the baking sheet in the refrigerator and chill for about 30 minutes, or until the cookies are set and firm to the touch.
- Once firm, transfer the cookies to an airtight container. Store them in the refrigerator for up to one week.
Variations
- White chocolate version: Swap out the butterscotch chips for white chocolate chips for a sweeter, creamier version.
- Marshmallow mix-in: Add 1 cup of mini marshmallows just before forming the clusters for a fun, gooey texture.
- Dark chocolate twist: Use dark chocolate chips instead of milk chocolate for a richer flavor.
- Holiday edition: Top with colored sprinkles or crushed peppermint during festive seasons.
Tips
- Always melt the chips and peanut butter over low heat to prevent scorching.
- Use a cookie scoop for uniform sizes and neater presentation.
- Don’t overmix the noodles to maintain their signature crunch.
- If you’re making these in a warm climate, store them in the fridge to prevent melting.
- These cookies freeze well — place in a single layer on a tray to freeze, then transfer to a zip-top bag for up to 3 months.
