These Hopscotch Cookies remind me of spring, I can remember the sun beaming through the windows, as my mom would scoop off a spoonful of the gooey peanut mixture onto wax paper to harden. She’d usually make these at Christmas time, but they always make me think Easter. They remind me of bird’s nests and thus spring and thus Easter. Makes sense, right? So, I’m starting a new tradition with my boys and these will be our staple spring cookies.
With winter coming to an end, and the official start of spring finally here, I’m going to call these Hopscotch cookies the official mascot of the season. I find spring is such a busy time of year. Winter hibernation has come to an end, and then spring shows up and it’s instantly nuts.
The house needs a good, deep clean. You’re spending as much time outside, as possible. Here in Georgia, spring is my favourite season, the humidity hasn’t kicked in yet, so, we want to soak up as much vitamin D, as possible. Easter dinner planning is in full force and frankly, you’re ready for barbecues and days without hot ovens. These cookies are the ideal treat for the season.
With only five ingredients and no baking, these are the epitome of ease, for us busy moms. You can even get the kids involved. Have them help by stirring in a couple of the ingredients. I love finding recipes that my oldest can help with. He’s at the perfect age (2.5 years old) to participate by handling a few of the easier steps.
He loves make-believe cooking, every night my husband and I are served different meals from his collection of toy foods. It’s adorable, so involving him with easy tasks in the kitchen, is a no-brainer. And seeing how proud he is when we finish, is such a mom win. That big grin will win me over every time.
Not only are these simple, but they’re such a great flavour combination. When the peanut butter and butterscotch are melted together, they create this sweet, nutty, velvety sauce that coats the nuts and chow mein noodles and is irresistible. Try storing them in the fridge and eating them cold, it’s my favourite way.
How to Make Hopscotch Cookies
Here’s how you make the easiest cookies ever! Melt the peanut butter and butterscotch chips together in a double boiler. Stir until smooth and add in marshmallows, dry chow mein noodles and peanuts. Once combined, drop by heaping tablespoonfuls onto wax paper and let set for a couple hours. The marshmallows won’t completely dissolve and that’s totally what you want!
Phew, that was so much typing, just kidding, there’s barely any effort involved with this dessert. These Hopscotch cookies are an excellent Easter treat with their nest-like appearance. And a wonderful way to invite your littles into the kitchen to help out.
If you love these Hopscotch Cookies, check out these other delicious recipes, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Hopscotch Cookies
An oldie, but a goodie and quick to boot. These peanut, butterscotch flavoured cookies are a perfect quick treat. With chow mein noodles and marshmallows, these little bundles end up looking like bird’s nests and remind me of spring.
INGREDIENTS
- 1/2 cup peanut butter, smooth
- 1 cup butterscotch chips
- 2 cups dry chow mein noodles
- 2 cups mini marshmallows
- 1/2 cup dry roasted peanuts
- 1 pinch sea salt
INSTRUCTIONS
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Using a double boiler heat water to a steady simmer and melt together the peanut butter and butterscotch chips until smooth.
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Once the peanut butter and butterscotch chips are smooth, remove from the double boiler. Mix in the chow mein noodles, marshmallows and peanuts, until everything is coated. The marshmallows won’t completely dissolve.
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Drop by heaping tablespoons onto wax paper. Sprinkle with sea salt and let these cool until completely set.