No-Bake Haystack Cookies
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Crunchy, sweet, and easy to make, this no-bake Haystack Cookie recipe creates a treat perfect for any occasion. With just a few ingredients and minimal effort, you can enjoy these in no time.
Grab my thumbprint cookies recipe or my fantastic Gingerbread Men Cookies to add to your baking list! If you want a cookie that’s crispy and fancy-looking without being fussy, make lace cookies next.
These cookies are a classic! They’re so easy to make, and only a few ingredients for amazingly more-ish treats! No baking, and done in 15 minutes. You’ll need some butterscotch chips, peanut butter, chow mein noodles and some peanuts. And that’s it!
Great for gifting, snarfing or holiday dessert tables. Crunchy, sweet and salty, they are the perfect combination of texture and flavor that will keep you coming back for “just one more”.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Easy to make. This is a no bake cookie recipe that takes just 15 minutes and requires only 4 ingredients.
- Perfectly sweet and crunchy. The combination of butterscotch, peanut butter, and chow mein noodles creates a delightful texture and flavor.
- Versatile. These cookies are great for parties, lunchbox treats, or holiday gifts.
- Quick and simple. Ideal for last-minute dessert needs. Make these cookies when you’re short on time!
FAQs
Yes, you can use semi-sweet chocolate chips, dark chocolate, white chocolate or peanut butter chips instead if you can’t find butterscotch chips.
You can add dried fruits, pretzel pieces, shredded coconut, or mini marshmallows for added flavor and texture.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Butterscotch chips: If unavailable, you can use white chocolate chips, or switch out for milk chocolate.
- Creamy peanut butter. Crunchy peanut butter can be used for extra texture.
- Chow mein noodles. Find these in the Asian section of store.
- Salted peanuts. Also known as cocktail peanuts. You can substitute with other nuts like almonds or cashews if preferred, or leave them out.
How to make Haystack Cookies
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped
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Line a baking sheet with parchment or wax paper.
Melt the butterscotch chips and peanut butter
In a large microwave-safe bowl, combine the butterscotch chips and peanut butter. Microwave in 30-second intervals on 50% power, stirring after each, until the chips are fully melted and smooth. It’s important to do this at 50% power so the chips don’t burn.
You can also set a bowl over boiling water (do not let the bowl touch the water) on the stove, or use a double boiler to melt the butterscotch chips
Mix in the chow mein noodles and peanuts
Gently fold in the chow mein noodles and peanuts until they are evenly coated with the melted chocolate mixture.
Form the haystacks
Drop spoonfuls of the mixture onto a parchment-lined baking sheet, forming small mounds or “haystacks.”
Let them set
Place them in the refrigerator to set and harden. Once set, they are ready to enjoy!
Kylee’s Notes
Don’t overcook the butterscotch chips! Use 30 second increments at 50% power, stirring well between each.
Spray your measuring cup with oil before measuring peanut butter for easier release.
Storage:
Room temperature: These cookies can be stored at room temperature for about a week, in an airtight container.
Refrigerator: If you live in a warm climate, refrigerate these.
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No-Bake Haystack Cookies
Ingredients
- 1 cup butterscotch chips about half a bag – 5.5oz
- 1/2 cup peanut butter 4 oz
- 2 cups chow mein noodles 4 oz
- 1/2 cup salted peanuts 2 oz
Instructions
Get prepped
- Line a baking sheet with parchment or wax paper
Melt the butterscotch chips and peanut butter
- In a large microwave-safe bowl, combine the 1 cup butterscotch chips and1/2 cup peanut butter. Microwave in 30-second intervals on 50% power, stirring after each, until the chips are fully melted and smooth. It’s important to do this at 50% power so the chips don’t burn.
- You can also set a bowl over boiling water (do not let the bowl touch the water) on the stove, or use a double boiler to melt the butterscotch chips
Mix in the chow mein noodles and peanuts
- Gently fold in 2 cups chow mein noodles and 1/2 cup salted peanuts until they are evenly coated with the chocolate mixture.
Form the haystacks
- Drop spoonfuls of the mixture onto a parchment-lined baking sheet, forming small mounds or “haystacks.”
Let them set
- Place them in the refrigerator to set. Once set, they are ready to enjoy!
Notes
Spray your measuring cup with oil before measuring peanut butter for easier release.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
My mom used to make these for me (40 years ago) and I never got the recipe from her. Thank you for sending this recipe to my inbox in your “Day 1 of Christmas Recipes You’ll Come Back to Every Year!” I’ll be making them soon.
So easy and with Autumn here, the perfect treat for friends! I brought them to a grassroots event for The Straw House we are trying to save in Laguna Beach, CA and they were a hit.