Haystack Cookies

30 servings
Prep Time 20 minutes
Total Time 20 minutes

Haystack cookies are an easy no bake cookie with white chocolate, butterscotch chips, peanut butter and chow mein noodles you can make in under 20 minutes!

Just like my recipes for Avalanche CookiesNo Bake Cookies and Peanut Butter and Chocolate No Bake Cookies, haystack cookies are a delicious, crunchy dessert that you can make in minutes.


Cookies are amazing and go well with everything, but they’re also a pain to bake. Luckily, there are cookies that eliminate the need for an oven.

All you need is a microwave safe bowl, a cookie sheet, some parchment paper and a craving for something sweet. Mix all the ingredients together in a large bowl, scoop out your cookies and just let them sit at room temperature until they firm up.

The hardest part about making them is trying not to steal a few tastes while they set. Just keep in mind that butterscotch does harden up a lot so don’t take a huge bite out of it unless you don’t like your front teeth.


  • Add the white chocolate and butterscotch chips together to a microwave in a large bowl.
  • Melt in 30 second increments (this should take 90 total seconds) stirring in between each 30 seconds.
  • Stir in the chow mein noodles and the peanut butter.
  • Using a 2 tablespoon scoop measure scoop 30 spoonfuls of cookies.
  • Place scoops of cookies onto parchment paper or wax paper lined baking sheets.
  • Let sit until fully hardened, about 1 hour at room temperature or 10 minutes in the refrigerator.

Peanut Butter Butterscotch Haystack Cookies on baking sheet

Haystack Cookie Flavor Variations:

  • Chocolate chips: You can mix in any flavor of chocolate chips you would like, but I’d recommend trying semi-sweet chocolate chips, peanut butter chips, white chocolate chips or rich dark chocolate chips. You can also mix in pieces of chopped fudge.
  • Marshmallows: Stir in some mini marshmallows, or make your own Homemade Marshmallows from scratch.
  • Pretzels: Pretzels are the best way to mix in some salty crunch if the chow mein noodles just aren’t enough. Use pretzel sticks instead of the traditionally shaped ones and your cookies will look even more like haystacks.
  • Nuts: You can add cashews, cocktail peanuts or chopped walnuts to the cookie batter. The nuts make the flavor even more complex, and are an easy way to bring out the rich flavor of the caramel.
  • Corn flakes: No, really. They’re sugary, crispy and are great for making the texture of your cookies even more unusual and fun.

More easy Cookie Recipes:

How to Store Haystack Cookies:

  • Serve: If you keep them in an airtight container at room temperature, haystack cookies are good for up to 2 weeks.
  • Store: If you keep your haystack cookies in the fridge they will stay good for about 1 week.
  • Freeze: Freeze your no bake cookies for up to 3 weeks. You can thaw them by putting them in the fridge for a few hours and then enjoy them chilled.

Haystack Cookies on sheet

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Haystack Cookies

Haystack Cookies are easy no-bake cookies with white chocolate, butterscotch, peanut butter, and chow mein noodles ready in under 20 minutes!
Yield 30 servings
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 12 ounces white chocolate disks , (melting disks work better than chips which tend to burn)
  • 12 ounces butterscotch chips
  • 1 cup peanut butter , (avoid natural peanut butters)
  • 12 ounces chow mein noodles


  • Add the white chocolate and butterscotch chips together in a large microwave safe glass bowl.
  • Microwave in 30 second increments, stirring well in between each one, until fully melted (should be 90 seconds total).
  • Stir in the chow mein noodles and the peanut butter until well mixed.
  • Using a 2 tablespoon sized scoop, scoop out 30 "cookies" onto two parchment paper lined baking sheets and let them sit at room temperature for 1 hour to harden or put them in the refrigerator for 10 minutes to harden before serving.



Calories: 135kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 56mg | Fiber: 1g | Sugar: 10g | Vitamin A: 11IU | Calcium: 4mg | Iron: 1mg

Haystack cookies on a baking sheet

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. My Aunt made the haystack cookies for years. Me and 3 siblings always fought over them. They are awesome!!!!

  2. I made these tonight and we love them I wanted to make them for Christmas but…. You couldn’t find the noodles anywhere, easy recipe

  3. I use my grandmothers recipe which calls for shoe string potatoes instead of chow main noodles and just butterscotch chips.

    1. Hi, Connie. I have made haystacks for many years now, but never have I used peanut butter with the chocolate, butterscotch, etc. I have always melted chocolate chips or chocolate & butterscotch chips or white & chocolate chips, adding a tsp. of shortening, then mixing with the chow mein noodles. Always turned out good. But I’m going to make the peanut butter ones too! Cheri

  4. Hello Sabrina, I have been making these for many years, as they are my daughter’s favorite. The only thing I do different is my recipe has Spanish peanuts in it.

  5. My mom made these for my class about 50+ years ago. I have never forgot about how good they were. When she made them she added miniature marshmallows to them??

    1. Hmm, I just tried it and it worked for me. Maybe try it on another browser? I used chrome with no issue. Hope this helps.

  6. Haystacks are so yummy, and so easy! Like you, I like to add some pretzel sticks too. Sweet and salty all the way!

  7. Sabrina, I’m loving these festive haystack cookies! Every year around the holidays my sister and I get together to make these fun and flavorful treats.

  8. I have been making haystacks for about 60 years, this is a different take on a family favorite, can’t wait to try your version.

        1. are you looking for a substitute? There are many different types of spreadable butters you could try instead but it will, of course, affect the taste of the haystacks.