Chewy Butterscotch Haystack Cookies Recipe for Crowd-Pleasing Treats

These no-bake haystack cookies use only three simple ingredients and are a perfect addition to cookie trays or a quick sweet treat.

Why you’ll love these Haystack Cookies

Sweet and salty is an irresistible combination, and these haystack cookies capture that balance perfectly. Melted butterscotch chips bring the sweetness while creamy peanut butter and crunchy chow mein noodles add savory depth and texture. The result is a crunchy-yet-creamy bite that’s easy to make and hard to stop eating.

These cookies are quick to assemble, require no baking, and are ideal for cookie exchanges, holiday trays, or whenever you want a fast homemade treat. With only three ingredients, they’re a go-to for easy entertaining or last-minute cravings.

What is a Haystack?

Haystacks are named for their rustic, hay-like appearance: small mounds with noodle bits poking out. They come in many variations—some resemble no-bake chocolate macaroons with coconut and oats, while others (like this recipe) are clusters of coated chow mein noodles. You’ll often see them around the holidays, but they’re equally popular year-round.

This version uses butterscotch chips for a rich, caramel-like flavor. You can swap chocolate or white chocolate chips if you prefer, or mix chips for variety.

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Ingredients

You only need three ingredients for this recipe:
• 5 ounces (141 g) crunchy chow mein noodles
• 1 cup (170 g) butterscotch chips
• 6 tablespoons (96 g) creamy peanut butter

Chow mein noodles are widely available at most grocery stores and often sold in 5-ounce containers, which is perfect for this recipe. Use your favorite creamy peanut butter; crunchy peanut butter can also be used if you want extra nutty texture. Equipment needed is minimal: a baking sheet, parchment or silicone mat, a large bowl, spatula, and a cookie scoop.

How to make Haystacks (No Bake)

Step 1: Line a large baking sheet with parchment paper or a silicone mat and set aside.

Step 2: Place the chow mein noodles in a large bowl and set aside.

Step 3: In a microwave-safe bowl or glass measuring cup, combine the butterscotch chips and peanut butter.

Step 4: Microwave on medium in 30-second intervals, stirring between each interval, until the mixture is smooth and creamy. Stir more than you think you need to so the heat distributes evenly and the chips don’t scorch.

Step 5: Pour the warm butterscotch–peanut butter mixture over the chow mein noodles. Stir with a silicone spatula until all noodles are evenly coated. Gently break the noodles into slightly smaller pieces as you stir—this helps the clusters hold together better when scooped, but avoid crushing them completely.

Scoop and Shape

Step 6: Use a cookie scoop or a 1/4 cup measure to portion mounds of the mixture onto the prepared baking sheet. Press each mound slightly so the pieces stick together and form a haystack shape. If you like, top with festive sprinkles while the coating is still soft.

Allow to Harden

Step 7: Let the haystacks set at room temperature until the coating firms, about 2–3 hours. If you need them to set faster, place the tray in the refrigerator until firm.

Once fully set, transfer haystacks to a storage container with parchment layers to prevent sticking.

Storage

Store haystacks at room temperature, covered, for up to one week. Layer parchment or waxed paper between layers to keep cookies from sticking together. Refrigeration can extend shelf life but may affect texture—room temperature keeps them most enjoyable.

Haystack Cookie Recipe FAQs

Notes: Do not use natural peanut butter for this recipe; creamy peanut butter with stabilizers helps the mixture bind. Crunchy peanut butter is an option if you want extra nut pieces.

Recipe at a glance

Servings: 18 haystacks | Prep time: 10 minutes | Total time: 10 minutes

Ingredients

• 5 ounces (141 g) chow mein noodles
• 1 cup (170 g) butterscotch chips
• 6 tablespoons (96 g) creamy peanut butter

Instructions

1. Line a large baking sheet with parchment or a silicone mat and set aside.
2. Place chow mein noodles in a large bowl.
3. Combine butterscotch chips and peanut butter in a microwave-safe bowl. Microwave in 30-second intervals on medium, stirring between each interval, until smooth.
4. Pour the melted mixture over the noodles and stir until well coated, breaking noodles into slightly smaller pieces as you mix.
5. Portion mounds onto the prepared sheet using a cookie scoop or 1/4 cup measure. Press each mound slightly to help it hold together.
6. Let set at room temperature for 2–3 hours (or chill briefly to speed setting). Store covered at room temperature up to 1 week.

Nutrition Disclosure

All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimates.