These Haystack Cookies are made with butterscotch, peanut butter, chocolate and chow mein noodles for an easy no-bake treat that's ready in about 10 minutes!
These Haystack Cookies are made with butterscotch, peanut butter, chocolate and chow mein noodles for an easy no-bake treat that’s ready in about 10 minutes!
Are haystack cookies just a rite of passage for all children? I swear, I can’t be the only one who fondly remembers these classic no bake cookies!
They are such an easy treat because the microwave does the work, and you can modify them to suit your tastebuds. I can’t think of a more fun surprise to stick in a lunchbox or to share with friends at the holidays. Plus, they’re a make ahead option that can sit on your counter for days. So convenient when we’re all racing around at this busy time of year. No last-minute stress necessary!
How to make Haystack Cookies:
These Chocolate Butterscotch Haystack Cookies require just a few simple ingredients — and you probably have most of them in your pantry already!
First, combine butterscotch chips, chocolate chips, and peanut butter in a large microwave-safe bowl.
Cook for 30 seconds, stir, and continue microwaving in short increments (stirring regularly), just until it’s all melted. Don’t you just want to face-plant into that deliciousness?!
Add the chow mein noodles next, and stir until they’re completely coated.
Then just drop the mixture onto a baking sheet that has been lined with wax paper or parchment. Place the no bake cookies in the refrigerator to chill for at least 30 minutes, or until hardened and set.
They’re crunchy, sweet, salty, and rich. Truly, the BEST little haystack cookies EVER!
How to Store Haystack Cookies:
You can definitely keep the Haystack Cookies in the refrigerator to keep them fresh for at least 1 week. They’re definitely very hard when refrigerated; however, so my family prefers to leave them in an airtight container at room temperature. Trust me…a batch doesn’t last long!
Can Haystack Cookies be Frozen?
Yes! If you want to prep a batch of these cookies far in advance (hello, Christmas cookies!!!), you can place the cooled, hardened cookies in a Ziploc bag and freeze them for at least 1-2 months.
Recipe Variations:
- I make my Haystack Cookies with peanut butter, but you can replace the peanut butter with an equal amount of almond butter or other nut butter of choice.
- These Haystack Cookies have no coconut, but they do include chow mein noodles. If you’d like to add a touch of coconut, I suggest replacing some of the chow mein noodles (not all of them) with a bit of shredded coconut instead.
- This recipe calls for both chocolate and butterscotch; however, you can make Chocolate Haystack Cookies by using 1 1/4 cups of chocolate chips and omitting the butterscotch. Alternatively, you can make Butterscotch Haystack Cookies by using 1 1/4 cups of butterscotch chips (and no chocolate). Heck, you could even sub out the butterscotch and the chocolate and replace them with white chocolate chips. Those would be snowy haystacks?!
- This recipe yields a small batch (about 12 haystacks). If you want to have more haystack cookies to enjoy, I suggest doubling or tripling the recipe.
Looking for even more no bake cookie recipes? Try these favorites:
- Amish No Bake Cookies
- No Bake Rocky Road Cookies with Marshmallows
- 3-Ingredient No Bake Toddler Cookies
No Bake Haystack Cookies
These Haystack Cookies are made with butterscotch, peanut butter, chocolate and chow mein noodles for an easy no-bake treat that's ready in about 10 minutes!
Ingredients
- 1 cup butterscotch chips
- 1/4 cup chocolate chips
- 1 Tablespoon peanut butter
- 1 ½ heaping cups chow mein noodles
- Optional garnish: sprinkles
Instructions
-
Line a baking sheet with wax paper and set aside.
-
In a large microwave-safe bowl, combine butterscotch chips, chocolate chips, and peanut butter. Microwave for 30 seconds, then stir. Repeat until the mixture is just melted. Add noodles and mix well.
-
Drop the batter by heaping tablespoons onto prepared baking sheet. Add sprinkles on top, if desired. Refrigerate until set, approximately 30 minutes.
-
Store in airtight container to maintain crunch.
Recipe Notes
How to Store Haystack Cookies:
You can definitely keep the Haystack Cookies in the refrigerator to keep them fresh for at least 1 week. They're definitely very hard when refrigerated; however, so my family prefers to leave them in an airtight container at room temperature. Trust me...a batch doesn't last long!
Can Haystack Cookies be Frozen?
Yes! If you want to prep a batch of these cookies far in advance (hello, Christmas cookies!!!), you can place the cooled, hardened cookies in a Ziploc bag and freeze them for at least 1-2 months.
Recipe Variations:
- I make my Haystack Cookies with peanut butter, but you can replace the peanut butter with an equal amount of almond butter or other nut butter of choice.
- These Haystack Cookies have no coconut, but they do included chow mein noodles. If you'd like to add a touch of coconut, I suggest replacing some of the chow mein noodles (not all of them) with a bit of shredded coconut instead.
- This recipe calls for both chocolate and butterscotch; however, you can make Chocolate Haystack Cookies by using 1 1/4 cups of chocolate chips and omitting the butterscotch. Alternatively, you can make Butterscotch Haystack Cookies by using 1 1/4 cups of butterscotch chips (and no chocolate). Heck, you could even sub out the butterscotch and the chocolate and replace them with white chocolate chips. Those would be snowy haystacks?!
- This recipe yields a small batch (about 12 haystacks). If you want to have more haystack cookies to enjoy, I suggest doubling or tripling the recipe.
This post was originally published in August, 2013. It was updated in October, 2018.
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