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.

– 6 ounces Butterscotch Chips – 6 ounces Semi Sweet Chocolate Chips – 3 ounce can Chow Mein Noodles – 1 cup Salted Peanuts


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.