No Bake Haystack Cookies

No Bake Haystack Cookies feature peanut butter, butterscotch, chow mein noodles and peanuts. An easy, old fashioned cookie recipe kids can help with.

My grandma’s birthday is coming up this month. She passed away last year right before her 100th birthday. We miss her greatly. Sometimes I’m reminded of recipes that I know she loved.

Her recipe book is filled with easy recipes such as no bake oatmeal cookies, pineapple casserole, easy fudge and these Haystack Cookies. Crunchy, salty and sweet, these no bake cookies with chow mein noodles will make your family smile.

peanut butter haystack cookies on a pan

Why you’ll love this recipe:

  • Only 4 ingredients.
  • 10 minutes to mix up.
  • No oven needed!
  • Make ahead and freeze.
  • Fun cookie variations (like chocolate and marshmallow 😋 )

What are haystack cookies?

Haystack cookies are an old fashioned recipe that have stood the test of time. They are made by melting butterscotch chips and mixing them with peanut butter. Then folding in salted peanuts and crunchy chow mein noodles until they are coated with that delicious peanut butter butterscotch melt.

How to Make No Bake Haystack Cookies

  • Line 1-3 baking sheets with parchment paper and set aside.
  • Using a double boil system, melt the butterscotch chips until they are smooth. To use a double boil system, fill a medium sized pot with about 1-2 inches of water. Heat the water and when it is simmering, place a large bowl over the pot. The bowl should not touch the bottom of the pot. The bowl should also cover the entire opening of the pot so that the steam does not escape. The steam will heat the butterscotch chips slowly.
  • When the butterscotch is completely melted, remove the bowl from the pot and add in the peanut butter. Stir until well combined.
  • Add the chow mein noodles and cocktail peanuts to a large bowl. Slowly pour the butterscotch-peanut butter mixture over the noodles and peanuts and gently stir to coat them.
  • Once everything is coated in the mixture, spoon small portions onto the baking sheets lined with parchment paper, making small “haystacks”. Top each haystack with the sprinkles of your choice if you’d like.

Then let the cookies set in the refrigerator for at least one hour. Once they are set, seal them up in an airtight container.

Pro Tip: You can use the microwave to melt the butterscotch chips, but you have to make sure you melt them very slowly so that they don’t burn. Melt in 20 second increments, stirring in between, until they are fully melted.

haystack cookies on a baking pan

Recipe Variations:

  • Add shredded coconut for a little extra texture.
  • Sprinkle mini M&Ms or toffee bits on top.
  • Make a chocolate version by using chocolate chips instead of butterscotch chips.
  • Use coarsely crushed thin pretzel sticks instead of chow mein noodles.
  • Mini marshmallows as a mix-in add a little softness to the cookies.

Storage Instructions

Because these will melt easily, it’s best to store them in an airtight container in the refrigerator. Store them for up to 7 days.

You can also freeze haystack cookies. Freeze them in an airtight container. Defrost them in the refrigerator, but don’t open the container right away. They’ll defrost best if you let them sit in the fridge overnight, then open and serve.

haystack cookie sitting on a plate
haystack cookie sitting on a plate

No Bake Haystack Cookies

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No Bake Haystack Cookies feature peanut butter, butterscotch, chow mein noodles and peanuts. An easy, old fashioned cookie recipe kids can help with.
Servings 30
Prep Time 10 minutes
Chill Time 1 hour

Ingredients
 

  • 1 ½ cups butterscotch chips
  • 1 cup creamy peanut butter
  • 12 ounces crispy chow mein noodles
  • ½ cup cocktail peanuts
  • sprinkles of your choice

Instructions
 

  • Line 1-3 baking sheets with parchment paper and set aside.
  • Using a double boil system, melt the butterscotch chips until they are smooth. To use a double boil system, fill a medium sized pot with about 1-2 inches of water. Heat the water and when it is simmering, place a large bowl over the pot. The bowl should not touch the bottom of the pot. The bowl should also cover the entire opening of the pot so that the steam does not escape. The steam will heat the butterscotch chips slowly.
  • When the butterscotch is completely melted, remove the bowl from the pot and add in the peanut butter. Stir until well combined.
  • Add the chow mein noodles and cocktail peanuts to a large bowl. Slowly pour the butterscotch-peanut butter mixture over the noodles and peanuts and gently stir to coat them.
  • Once everything is coated in the mixture, spoon small portions onto the baking sheets lined with parchment paper, making small “haystacks”. Top each haystack with the sprinkles of your choice if you'd like.
  • Set the baking trays in the refrigerator for at least one hour, preferably overnight to set.
  • Serve chilled or at room temperature. Store in the refrigerator in an airtight container.

Notes

The calories shown are based on the recipe making 30 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 150kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 169mg | Potassium: 88mg | Fiber: 1g | Sugar: 8g | Vitamin A: 9IU | Calcium: 9mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 150
Keyword cookie recipes, easy recipes, no bake dessert

Frequently Asked Questions

Can you use ramen noodles to make haystack cookies?

Yes! It will definitely change the flavor and texture slightly, but if you like dry, crunchy ramen noodles, you can use them in this recipe.

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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