No bake chow mein noodle cookies are easy and delicious no bake cookies! These cookies take just 5 ingredients to make. Crunchy, sweet and salty, they are the perfect combination of texture and flavor that will keep you coming back for more!
No bake chow mein cookies are easy and delicious no bake treats! These cookies have a rich combination of chocolate, butterscotch, and peanut butter on top of crunchy peanuts and chow mein noodles.
These simple cookies take just 5 ingredients and only about 20 minutes of hands-on time to make. They’re a great quick, no bake cookie to make with kids, and these no bake cookies are as delicious as they are easy to make.
Ingredient notes and substitutions
- Butterscotch chips: White chocolate chips can be used in place of part of the butterscotch chips. You could also use all semisweet chocolate chips if you prefer.
- Semisweet chocolate chips: For sweeter cookies, use milk chocolate chips. For less sweet cookies, use bittersweet chocolate chips.
- Peanut butter: It’s important to use regular, not natural, creamy peanut butter.
- Peanuts: You can use unsalted, lightly salted, or salted roasted peanuts.
How to make no bake chow mein noodle cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Line a large baking sheet with parchment paper, a silicone baking mat, or wax paper.
Step 2: Fill a saucepan about ⅓ full with water and place a heat proof bowl or pan on top (this works as a homemade double boiler, if you have a double boiler, use that instead). In the top bowl or pan, mix together the butterscotch chips, chocolate chips and creamy peanut butter.
Step 3: Heat over medium heat until the water in the bottom pan is simmering and the top ingredients start to melt. Stir well, reduce heat to medium low and continue stirring until the mixture melts into an even mixture, about 5-7 minutes.
Step 4: Gently fold in the peanuts and chow mein until fully coated. Remove the pans from the heat.
Step 5: Using large spoons, scoop out a mound of the mixture and transfer it to the prepared baking sheet or countertop. Repeat until you’ve formed mounded haystacks out of all the mixture, working quickly so that it doesn’t harden in the pan.
Step 6: Let it set up at room temperature for 2-3 hours or until completely hardened and then enjoy!
Recipe Tips!
- Prep: Make sure you have everything prepared before you start making the recipe. This recipe cooks and begins to set quickly so you are prepared.
- Boiling water: Keep an eye on the water in your pan. You want to have enough that it doesn’t evaporate while you’re cooking, but don’t add too much or it may spurt out the sides of the pan and burn you. Also, be careful that no water gets into your butterscotch mixture or it will seize.
- Low and slow: Heat your butterscotch mixture slowly. Don’t turn the heat up too high or you’ll end up scorching or seizing it. Be patient and stir frequently so that it can melt evenly.
- Work quickly: Work quickly when forming your cookies. Even though they need time to set completely, they do begin to set up quickly so you don’t want to waste too much time in making the cookies.
Recipe FAQs
Chow mein noodle cookies can be stored in a freezer-safe container in the freezer for up to 3 months.
You can use a similar nut butter, like cashew butter, or use additional chocolate chips. If you would like to omit the peanuts, you can.
Storage
The cookies are best stored in an airtight container in the refrigerator. The cookies will keep for up to 5 days when properly stored in the fridge.
For longer storage, the cookies can be frozen for up to 3 months.
More easy no-bake cookies!
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No Bake Chow Mein Noodle Cookies
Ingredients
- 1 ¾ cups butterscotch chips
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
- 1 cup salted roasted peanuts
- 5 ounce container La Choy Chow Mein Noodles
Instructions
- Line a large baking sheet with parchment paper, a silicone baking mat, or wax paper.
- Fill a saucepan about ⅓ full with water and place a heat proof bowl or pan on top (this works as a homemade double boiler, if you have a double boiler, use that instead).
- In the top bowl or pan, mix together the butterscotch chips, chocolate chips and creamy peanut butter.
- Heat over medium heat until the water in the bottom pan is simmering and the top ingredients start to melt.
- Stir well, reduce heat to medium low and continue stirring until the mixture melts into an even mixture, about 5-7 minutes.
- Gently fold in the peanuts and chow mein until fully coated.
- Remove the pans from the heat.
- Using large spoons, scoop out a mound of the mixture and transfer it to the prepared baking sheet or countertop.
- Repeat until you’ve formed mounded haystacks out of all the mixture, working quickly so that it doesn’t harden in the pan.
- Let it set up at room temperature for 2-3 hours or until completely hardened and then enjoy! If you live in a hot or humid area, you may need to chill the cookies.
Notes
- Semisweet chocolate chips: For sweeter cookies, use milk chocolate chips. For less sweet cookies, use bittersweet chocolate chips.
- Peanut butter: It’s important to use regular, not natural, creamy peanut butter.
- Peanuts: You can use unsalted, lightly salted, or salted roasted peanuts.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Kathy says
Hi I made these cookies for years instead of chocolate chips I would use peanuts and MM’s. If they didn’t harden I would put them
in the freezer for a little while!! So yummy
Kate says
Thank you! I’m so glad that you like them!
June Pugh says
I used to make Chow Mein noodle cookies for my kids years ago, I have lost the recipe, now you have just come up with it, can you tell me where to buy the noodles?. Thankyou.
Kate says
Hi! I’m glad that you found it again! You should be able to purchase chow mein noodles in any major grocery store. They’re usually on the international aisle near soy sauce and other Asian ingredients.