Haystack Cookies are easy no-bake cookies that are ready in under 20 minutes! Perfect when you need to make a treat for a party in a pinch!
Just like the popular recipes for No Bake Cookies and Peanut Butter and Chocolate No Bake Cookies, this butterscotch Cookie recipe is a delicious, crunchy dessert that you can literally make in minutes!
Sabrina’s Haystack Cookies Recipe
Perfect for family gatherings or as a standout treat at parties, these cookies offer a delightful mix of textures and flavors that appeal to both children and adults. Their distinctive appearance and delicious taste are sure to spark conversations and leave a memorable impression. The hardest part about making them is trying not to steal a few tastes while they set.
Recipe Card
Ingredients
- 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
Instructions
- 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.
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Nutrition
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Table of contents
About this Recipe
Cookies are amazing and go well with everything, but they’re also a pain to bake. Luckily, some cookies 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. This nostalgic recipe combines the creamy sweetness of white chocolate with the rich, caramel-like flavor of butterscotch, all intermingled with the unexpected crunch of chow mein noodles. The simple ingredients make this a straightforward and fun cooking experience. The melting and mixing process is quick and easy, suitable for cooks of all levels, and the result is a batch of unique and charming cookies. Plus, the recipe’s simplicity allows for easy scaling, making it ideal for both small family snacks and large festive celebrations.
Ingredients
- 12 Ounces White Chocolate Disks: Provide creaminess and sweetness. Can substitute with white chocolate chips, but watch for burning.
- 12 Ounces Butterscotch Chips: Give a rich, caramel flavor. Caramel chips are a possible alternative.
- 1 Cup Peanut Butter: Creamy peanut butter adds nutty depth, balancing the sweetness. Crunchy peanut butter, almond or sunflower seed butter can be used for allergies or preferences.
- 12 Ounces Chow Mein Noodles: Often found in the international aisle, these crunchy noodles offer a unique crunch and texture. Crispy rice noodles or crushed pretzels are possible alternatives.
Can this be made ahead of time?
Yes, these cookies can be made ahead of time. They are an excellent choice for preparing in advance as they hold their shape and flavor well over a few days. After preparing, allow them to set and harden as directed, then store them in an airtight container at room temperature. This makes them perfect for parties, gatherings, or as a make-ahead snack. Just remember to keep them in a cool, dry place to maintain their texture and taste.
Recipe Tips & Tricks
- Monitor the Melting Process: Keep a close eye on the white chocolate while melting. Heat in short bursts and stir frequently to avoid burning. Overheated chocolate can clump and ruin the texture of the cookies.
- Choosing the Right Peanut Butter: Use creamy, non-natural peanut butter for a consistent texture. Natural peanut butter can separate and affect the final result of the cookies.
- Scooping the Cookies: If you don’t have a scoop, a regular tablespoon can be used. For easier handling and smoother cookies, wet the spoon slightly before scooping.
- Storage Tips: Store the cookies at room temperature in an airtight container. If stacking them, place parchment paper between layers to prevent sticking.
How to Store
- Store: To effectively store leftover cookies, place them in an airtight container and keep at room temperature. They stay fresh for up to a week. Avoid refrigeration, as it can make the noodles soggy and can affect the texture.
- Freeze: When it comes to freezing, lay them out in a single layer in an airtight container, separating layers with parchment paper. They can be frozen for up to 3 weeks. Thaw them at room temperature for several hours before serving to retain their taste and crunchy texture.
Frequent Questions
Yes, chocolate chips can be used, but they might not melt as smoothly. White chocolate disks are recommended for their better melting properties.
Certainly! You can omit the peanut butter or use alternative nut butters like almond or cashew butter. The texture and flavor will vary slightly.
Melt the chocolate in 30-second increments, stirring well between each. This method helps distribute heat and prevents burning.
Absolutely! Feel free to add nuts, dried fruits, or sprinkles for additional flavor and texture.
A 2-tablespoon scoop is ideal for uniform cookies. If the mixture is sticky, wetting the scoop or spoon can help.
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.
- Frosted Corn flakes: They’re sugary, and crispy and are great for making the texture of your cookies even more unusual and fun. You could use regular Corn Flakes too.
- Sprinkles: If you have holiday sprinkles, you can even top them with the fun festive sprinkles during your favorite holiday season!
Related Recipes
More Yummy No Bake Cookie Recipes
Photos used in previous version of this post
Thank you for the simple and delicious recipe..now it’s on my Christmas list to make for my family and friends every year..
You’re welcome Kittie and thanks for the five star review!
I’ve eaten these a neighbor made this she moved I never got the recipe. My questions are can I only use semi sweet chocolate chips how much of the pretzels do you add… do you break them up? What about the peanut butter do you increasing it when using pretzels?
All good questions…I’ve outlined several options in the body of the blog for you to take a look at. Several options for chips and Pretzels…you can trade out the chow mein noodles or you can do 6 oz chow mein noodles and 6 oz pretzels ( the super small stick ones broken up to match the chow mein noodle consistency and size…lot of options….let us know what you decide to do and how they turn out!
My Aunt made the haystack cookies for years. Me and 3 siblings always fought over them. They are awesome!!!!
Right?!!! We like them too! Thank you Lucy and thanks for the five star rating.
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
Well that’s disappointing. Maybe next year?
I use my grandmothers recipe which calls for shoe string potatoes instead of chow main noodles and just butterscotch chips.
Why do all the butterscotch no bake cookies have peanut butter in them?
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
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.
Delish.
Can these be frozen?
Hi Sherry! You can freeze them up to 3 weeks and thaw them for a few hours in the fridge.
The family loves these… great recipe
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??
I love a recipe that is nostalgic!
Sabrina, I think I am going to like your Recipes. I also ate these many years ago. Good Job!!!! Merry Christmas
Thanks, Sandra.
Love the recipes
Thank you!
It would be nice to be able to print this recipe. Although it has a print button it does not print!
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.
White Chocolate and butterscotch, my two favorites. These are marvelous.
Thank you so much Andrea!
Haystacks are so yummy, and so easy! Like you, I like to add some pretzel sticks too. Sweet and salty all the way!
An amazing flavor combo for sure!
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.
What a fun tradition! Thanks for the 5 stars.
Cookies and no bake in the same sentence? Sounds amazing, can’t wait to try them!
A total win!!
These are so cute and fun – love the idea of the butterscotch in there.
Thanks Caroline. It’s a fun change.
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.
They definitely sound like a family favorite. I hope you enjoy this version.
Why do we have to use peanut butter in the butterscotch haystacks
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.