No-bake butterscotch haystack cookies are delicious crunchy cookies with chow mein and salted peanuts folded in butterscotch chips and peanut butter mix and topped with holiday sprinkles for extra fun. They’re one of the easy cookies to make.
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Haystack cookies recipe
We all love classic recipes that brings back fond memories. Haystack cookies are one of popular recipes from the 70’s & 80’s. The uniqueness of these cookies are it’s “haystack” shape once cookies are set. Also unlike any cookie, these cookies are CRUNCHY. They are not soft, melting in mouth, fudgy are any of the regular traits of a cookies, instead it’s crunchy, salty, sweet and very delicious!
Crispy chow mein noodles along with salted peanuts are mixed together and then coated in butterscotch chips and peanut butter that is melted until creamy in microwave. Place scoops of cookies on parchment paper and top it with sprinkles if you like. Allow it to set until fully hardened. That’s it, easiest no-bake treat is ready.
These cookies are great for last minute Christmas treats. Using 5 ingredients with 10 minutes prep work, perfect make ahead cookie that you can’t miss it.
The best part is you can easily customize these cookies as you want. While peanut butter and butterscotch flavors is best according to me as it’s flavors are great and the color resembles the natural color of haystack. But hey you can totally make it with white chocolate, dark or semi-sweet chocolate too.
Ingredients needed
- 2 cups chow mein noodles
- 1 cup butterscotch chips
- ½ cup peanut butter (creamy)
- 1 cup salted peanuts (can use other nuts like cashews, slivered almonds, chopped walnuts)
- Sprinkles (optional)
Butterscotch chips – needed to coat chow mein noodles. You need melt-able baking chips for this recipe. Butterscotch chips can be substituted with baking chocolate chips (white or dark or semi-sweet).
Peanut butter – you’ll need old fashioned, sweetened with sugar, creamy peanut butter for best tasting haystack cookies. The ‘healthy’ version of peanut butter won’t make best cookies. As the recipe does not call for any added sugar, peanut butter should be sweetened variety.
Chow mein noodles – you’ll need crispy fried chow mein noodles for the recipe not the regular ones used to make stir fry noodles. Crispy fried chow mein noodles can be found in Asian section in the super market.
Salted peanuts – salted peanuts are used to balance the sweetness from butterscotch chip (or chocolate if using that) and peanut butter. It also adds extra texture to cookies.
Sprinkles – make it extra fun with sprinkles. Optional but highly recommended.
Ingredients additions and substitutions
Add unsweetened shredded coconut for texture.
Use lightly crushed pretzels sticks instead of fried chow mein noodles.
Make it exciting by adding in mini marshmallows. Mini marshmallows adds a bit of softness to the otherwise fully crunchy cookies.
Change the taste and flavor of the cookie by using white chocolate or dark chocolate instead of butterscotch chip.
Add other nuts like cashews, silvered almonds or chopped walnuts.
Think of adding oats instead of chow mein noodles to make haystack cookies. That’s right, oats! Quick cooking oats or old-fashioned oats works best.
Think of using toffee bits for topping.
Sugary crispy cornflakes are another great addition to haystack cookies. Add cornflakes for extra crunchy cookies.
How to make haystack cookies from chow mein noodles
In a large bowl toss fried chow mein noodles and salted peanuts together. Set it aside.
Add butterscotch chips and creamy peanut butter in another bowl. Melt in microwave or double boiler until just melted. Do not over heat.
Whisk the mix until smooth and creamy.
Pour the mix over chow mein noodles peanuts mix.
Using silicon spatula stir with gentle hands to get a uniform coat on chow mein noodles. Make sure not to break the noodles too much.
Using a 2 tablespoon scoop, scoop cookies onto a parchment paper or wax paper lined on baking tray.
Note: if using ice cream scoop be careful not to break chow mein noodles too much. I prefer to use wide spoons to scoop the cookies to avoid breaking noodles. But I found using 2 spoons one large and one small spoon is the best way to scoop out cookies without breaking it so it retains ‘haystack’ shape.
Immediately add sprinkles on top.
Allow it to set until completely hardened. Let it sit at room temperature for about 3-6 hours or pop it in fridge for about 1 hour or until set.
Serve and enjoy!
Useful tips
- Butterscotch chips that you use should be baking-melt-able chips. Use good branded chips. Some brands of chips don’t melt properly.
- Do NOT overheat chips and peanut butter mix. It’s okay if some bits are not completely melted.
- You can use baking chocolate chips or chocolate bark white or dark instead of butterscotch chips to make white and dark brown haystack cookies.
- Use old fashioned, sweetened with sugar, creamy peanut butter for best tasting haystack cookies.
- Use silicon spatula to gently fold in the chow mein noodles. Do not rush this step. You don’t want to break too chow mein noodles too much.
- Using 2 spoons one large and one small spoon is the best way to scoop out cookies without breaking it so it retains ‘haystack’ shape. Avoid using ice cream scoop, as it will break chow mein noodles.
- Let cookies sit at room temperature even if it takes lot of time. It won’t alter texture of the cookies much. If you are in a rush, you can pop it in fridge for quick setting.
How to store cookies
Once completely hardened transfer haystack cookies into air tight containers and store at room temperature. These cookies can stay stored at room temperature for 3-5 days. If stored longer, cookies will begin to soften and tend to loose it’s freshness and crunchy texture.
Can I freeze haystack cookies
Yes you can. The best way to freeze is to wait until cookies are completely hardened. Use freeze safe container to store cookies. Place a layer of wax paper at the bottom on the container, put a layer of cookies, place another wax paper on top and repeat. Keep cookies from touching each other with wax paper between them to prevent it from sticking.
Store in freezer for up to 3 months.
Haystack cookies variations
- Add unsweetened shredded coconut for texture.
- Use lightly crushed pretzels sticks instead of fried chow mein noodles.
- Make it exciting by adding in mini marshmallows. Mini marshmallows adds a bit of softness to the otherwise fully crunchy cookies.
- Change the taste and flavor of the cookie by using white chocolate or dark chocolate instead of butterscotch chip.
- Add other nuts like cashews, silvered almonds or chopped walnuts.
- Think of adding oats instead of chow mein noodles to make haystack cookies. That’s right, oats! Quick cooking oats or old-fashioned oats works best.
- Think of using toffee bits for topping.
- Sugary crispy cornflakes are another great addition to haystack cookies. Add cornflakes for extra crunchy cookies.
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- Christmas Rum Balls
- S’mores Puppy Chow
- No-Bake OREO Truffles
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- Christmas Crack
- Pretzel Hershey Kisses
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📋 No-Bake Haystack Cookies
Ingredients
- 2 cups chow mein noodles
- 1 cup butterscotch chips
- ½ cup peanut butter creamy
- 1 cup salted peanuts can use other nuts like cashews, slivered almonds, chopped walnuts
- Sprinkles optional
Instructions
- In a large bowl toss fried chow mein noodles and salted peanuts together. Set it aside.
- Add butterscotch chips and creamy peanut butter in another bowl. Melt in the microwave or double boiler until just melted. Do not overheat.
- Whisk the mix until smooth and creamy.
- Pour the mix over the chow mein noodles and peanuts mix.
- Using silicon spatula stir with gentle hands to get a uniform coat on chow mein noodles. Make sure not to break the noodles too much.
- Using a 2 tablespoon scoop, scoop cookies onto a parchment paper or wax paper lined on baking tray.Note: if using ice cream scoop be careful not to break chow mein noodles too much. I prefer to use wide spoons to scoop the cookies to avoid breaking noodles. But I found using 2 spoons one large and one small spoon is the best way to scoop out cookies without breaking it so it retains ‘haystack’ shape.
- Immediately add sprinkles on top.
- Allow it to set until completely hardened. Let it sit at room temperature for about 3-6 hours or pop it in fridge for about 1 hour or until set.
- Serve and enjoy!
Video
Notes
- Butterscotch chips that you use should be baking-melt-able chips. Use good branded chips. Some brands of chips don’t melt properly.
- Do NOT overheat chips and peanut butter mix. It’s okay if some bits are not completely melted.
- You can use baking chocolate chips or chocolate bark white or dark instead of butterscotch chips to make white and dark brown haystack cookies.
- Use old fashioned, sweetened with sugar, creamy peanut butter for best tasting haystack cookies.
- Use silicon spatula to gently fold in the chow mein noodles. Do not rush this step. You don’t want to break too chow mein noodles too much.
- Using 2 spoons one large and one small spoon is the best way to scoop out cookies without breaking it so it retains ‘haystack’ shape. Avoid using ice cream scoop, as it will break chow mein noodles.
- Let cookies sit at room temperature even if it takes lot of time. It won’t alter texture of the cookies much. If you are in a rush, you can pop it in fridge for quick setting.
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