Here is a really quick and easy no bake cookie recipe. They are called Chinese New Year Cookies and my three sons love them!
It is another recipe that was handed down from my mother. This cookie recipe is on my top 5 must make cookies for the holidays. I remember baking with her as a young girl at Christmas time. Some of my best childhood memories are around the holiday season baking in the kitchen with my mother.
Today, I am joining 15 other bloggers for 16 of The Best Holiday Cookies & Treats! Thank you to my sweet friend, Jen from Midwest Life and Style for putting together such a wonderful group of talented bloggers with the most incredible holiday sweet treat inspiration.
If you are coming over from my good friend Jennifer at Cottage On Bunker Hill, welcome! I just adore Jennifer and her many talents. Her recipe for Easy Double Chocolate Holiday Oreo Bark looks incredible. I know my family would love it.
For those of you that are new, I am Tammy. Welcome to my home called White Lilac Farmhouse. I love decorating our home to make it warm and cozy. As much as decorating I love to bake and craft too. My blog is a creative outlet for me to share with others.
What’s cooking in my kitchen?
Easy No Bake Christmas Cookies
What I love most about these cookies are they are simple to make and delicious. The butterscotch and semi-sweet chocolate is the best combination along with the crunch of the Chines Noodles. You can make these cookies with or without peanuts.
Tutorial for Easy No Bake Christmas Cookies – Chinese New Year CookiesJump to Recipe
Melt the morsels together in a double boiler. I made my own double boiler by putting water (1/4 of the pot with some water) and a smaller pot on top. The pot on top is deeper than how it appears in the photo. Stir the chips over low heat until the chocolate and butterscotch morsels are melted.
Stir in the Chinese Noodles, one can at a time until well coated. Add the next can and mix well. I tend to push down on the noodles to smash them some. It breaks them up a little more.
Next add the cocktail peanuts. Normally, I buy the ones with out any skins. Sometimes you have to use what is on hand in the stores. Trust me, it was fine. Stir the peanuts into the cookie mixture until well coated.
Now the cookie mixture is ready to be dropped on to either wax paper, parchment paper or aluminum foil to cool. It is your preference on the sizes of the stacks. I tend to drop a tablespoon of cookie mixture at a time onto the aluminum foil. The chocolate will darken as it cools.
Allow the cookies to cool for 45 minutes to one hour. Remove the cookies from the aluminum foil or paper and store in Ziploc bags or air tight containers.
You can freeze the cookies. Remove the cookies approximately 15 minutes from the freezer before serving.
Chinese New Year Cookies
- 6 ounces Butterscotch Chips
- 6 ounces Semi Sweet Chocolate Chips
- 3 ounce can Chow Mein Noodles
- 1 cup Salted Peanuts
- Melt the chips in a double-boiler.
- Mix in Chow Mein Noodles and peanuts. Stir until all ingredients are well combined.
- Drop by teaspoon on to wax paper in stacks.
- Allow to completely cool. The chocolate will harden and you will be able to place in storage container or cookie tins.
SHOP MY FAVORITE CHRISTMAS baking ITEMS
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Christmas Cookies and Holiday Treats
Are you looking to add some new recipes to your holiday rotation this year? Click on the links below to go to each post and see more.
Midwest Life And Style – Peanut Butter Balls | Cottage On Bunker Hill – Double Chocolate Oreo Bark | White Lilac Farmhouse – No Bake Christmas Cookies | Cottage In The Mitten – Holiday Peanut Butter Cookies
The Ponds Farmhouse – Dark Chocolate Pomegranate Bark | Vintage Home Designs – Cranberry Orange Shortbread Cookies | Our Tiny Nest – Pistachio Thumbprint Cookies | Bricks ‘n Blooms – Tiger Butter Fudge
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Happy holiday baking, sweet friend!