This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
These Haystack Cookies are crunchy, sweet, and easy to make! This no-bake cookie is made with chocolate, butterscotch, and crispy noodles for a quick dessert or holiday favorite!
Why You’ll Love Haystack Cookies!
Haystack Cookies have been a staple in my family for as long as I can remember. They’re the first treat I learned to make as a kid because no oven is needed, no stress, just pure fun!
The combination of the simple ingredients hits all the right notes and makes the perfect sweet and salty flavor. Whether it’s Christmas baking, Halloween parties, potlucks, or a late-night craving, these haystack cookie recipe is guaranteed hit.
This no bake treat is the perfect addition to your dessert table no matter the occasion. If you love this cookie recipe, make sure to also try Avalanche Cookies and No Bake Pretzel Cookies.
Ingredients
- Crunchy Chow Mein Noodles – Substitute with Pretzel sticks
- Butterscotch Chips – Substitute or Add in White Chocolate Chips, Semi-Sweet Chocolate Chips and Peanut Butter Chips
- Creamy Peanut Butter – No bake haystack cookies can even be made with crunchy peanut butter
Scroll to the recipe card for the full recipe details.
How to Make Haystack Cookies
Step 1 – Line a large baking sheet with parchment paper, wax paper or a silicone baking mat. Set aside.
Step 2 – Place the chow mein noodles in a large bowl. Set aside.
Step 3 – In a microwave-safe bowl or glass measuring cup, combine butterscotch chips and peanut butter.
Step 4 – Microwave in 30-second intervals, stirring well after each interval, until smooth and fully melted. (It took 2 minutes and 30 seconds total for my mixture to melt).
Step 5 – Pour the melted mixture over the chow mein noodles. Use a large spatula to stir and coat all the noodles evenly.
Step 6 – Using a cookie scoop or spoon, drop mounds of the mixture onto the prepared baking sheet. Lightly press each mound together, as they may spread or fall apart slightly after scooping. Allow the haystack cookies to set at room temperature until firm, about 2–3 hours.
Haystack Cookies
Ingredients
- 10 ounces chow mein noodles about 6 cups
- 2 cups butterscotch chips
- ¾ cup creamy peanut butter
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Place the chow mein noodles in a large mixing bowl. Set aside.
- In a microwave-safe bowl or glass measuring cup, combine the butterscotch chips and peanut butter.
- Microwave in 30-second intervals, stirring well after each interval, until smooth and fully melted. (It took 2 minutes and 30 seconds total for my mixture to melt).
- Pour the melted mixture over the chow mein noodles. Use a large spatula to stir and coat all the noodles evenly.
- Using a cookie scoop, drop mounds of the coated noodles onto the prepared baking sheet. Lightly press each mound together, as they may spread or fall apart slightly after scooping.
- Allow the haystack cookies to set at room temperature until firm, about 2–3 hours.
Recipe Notes
Helpful Tips
- Use Cookie Scoop – I used a 1.5 tablespoon cookie scoop but you can use a 2 tablespoon if desired to scoop these butterscotch haystacks cookies.
- Don’t Overheat the Chocolate – Stir often to prevent burning by heating in 30 second intervals.
- Work Quickly – The mixture sets fast once it cools.
- Use Parchment Paper – Makes cleanup easy and prevents sticking.
Nutrition Facts
Mix In Variations
Feel free to customize these Haystack Cookies by adding in these ingredients.
- Shredded Coconut
- Festive Sprinkles to celebrate the holiday season
- Mini Marshmallows
- Chopped Walnuts
- Chopped Peanuts
- Corn Flakes
- Mini M&M’s
- Crushed Heath Candy Bars
- Crushed Candy Canes during the Christmas Holidays
Frequently Asked Questions
It is possible that the cookie mixture has not set up fully. We recommend placing in the fridge to help firm up the mixture.
We stored our Haystack cookies in an airtight container at room temperature for up to 1 week. But you can place in the refrigerator and they will last up to 2 weeks.
Yes! We like to place the cookies on a baking sheet lined with parchment paper and place in the freezer for about 2 hours. Then once slightly frozen, place in a freezer safe container or a ziplock freezer bag. This will allow you to take out individual servings to thaw at room temperature when ready to serve.
More Easy Cookie Recipes
Easy Cookie
Chocolate Peanut Butter Cookies
Easy Cookie
Snickerdoodle Cookies
Easy Cookie
Monster Cookies
We love to hear from you! If you make Haystack Cookies, please leave us a comment or a star review.
Love this classic cookie! So delicious