Step 1

In a microwave-safe bowl, combine butterscotch chips and peanut butter. Microwave in 20-second intervals, stirring well after each, until smooth (about 40 seconds total). Be careful not to overheat. Melting is happening even outside of the microwave!

Step 2

In a large bowl, add peanuts and chow mein noodles. Pour the melted butterscotch mixture over them and gently fold with a spatula until well coated.

Step 3

Use a spoon to drop the mixture onto a parchment-lined sheet pan, forming 2–2.5-inch mounds. Top with mini chocolate chips or a pinch of flaky sea salt, if you like.

Step 4

Let the cookies cool completely until the butterscotch hardens, either at room temperature or in the freezer for about 20 minutes. Enjoy!