Years ago when I created A Zesty Bite, it was to showcase family recipes. Over the years, it’s evolved in to so much more. I still showcase family favorites but most of them have a twist to them, or I’m creating new ones that will live on forever.
One day I hope that my kids use this site as a reference for cooking for their family and friends. With that being said now and then I will share an old treasured recipe from my collection. Today, I’m featuring these Chow Mein Noodle Cookies.
I remember visiting my grandmother each summer where she would have a side table covered with brownies, fruit kolaches, homemade tortillas, cookies, brittle and these chow mein noodle cookies. It was always a treat to try out her newly baked desserts. Many families grew up with these cookies, but I felt it was important to share my love for these cookies with my kids. If you follow along on snapchat, you would have seen my daughter helping make and taste test these cookies. She may even prefer them over a regular chocolate chip cookie because she had 3 in one day.
I made a few changes to my grandmother’s recipe to account for some of my pantry items. These would be ideal for guests or a bake sale. They hold up well in airtight containers up to a week.
In a saute pan over low heat add the corn syrup, white chocolate, peanut butter and butterscotch chips. Mix until everything is melted.
Remove from heat and add marshmallow creme, pecans and noodles.
Using a spoon create small balls about 1 inch and place on parchment paper.
Store in airtight containers.