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
The uniqueness of these cookies is their “haystack” shape once cookies are set. Also unlike any cookie, these cookies are CRUNCHY. They are not soft, melting in the mouth, or fudgy are any of the regular traits of a cookie, instead, it’s crunchy, salty, sweet, and very delicious!
Crispy chow mein noodles along with salted peanuts are mixed and then coated in butterscotch chips and peanut butter that is melted until creamy in the 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 of prep work, this perfect make-ahead cookie that you can’t miss.
The best part is you can easily customize these cookies as you want. Peanut butter and butterscotch flavors are best according to me as their flavors are great and the color resembles the natural color of a haystack. But hey you can make it with white chocolate, dark or semi-sweet chocolate too.
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)
- 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 creamy peanut butter for this recipe. The ‘healthy’ version of peanut butter won’t make the best cookies.
- Chow mein noodles – use crispy fried chow mein noodles, not the regular ones used to make stir fry noodles. Crispy fried chow mein noodles can be found in the Asian section of the super market.
- Salted peanuts – used to balance the sweetness from butterscotch chips (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 pretzel sticks instead of fried chow mein noodles.
- Make it exciting by adding mini marshmallows. Mini marshmallows add 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 chips.
- 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 work 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
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 overheat.
Whisk the mix until smooth and creamy. Pour the mix over the fried noodles and the peanuts mix.
Using a silicon spatula stir with gentle hands to coat 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 a baking tray.
Note: if using an 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 them so they retain a ‘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 the fridge for about 1 hour or until set.
Serve and enjoy!
Useful tips
- Butterscotch chips that you use should be baking-meltable chips. Use good branded chips. Some brands of chips don’t melt properly.
- Do NOT overheat the 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 cookies.
- Use old-fashioned, sweetened-with-sugar, creamy peanut butter for best-tasting cookies.
- Use a silicon spatula to gently fold in the chow mein noodles. Do not rush this step. Chow mein noodles will break.
- Using 2 spoons one large and one small spoon is the best way to scoop out cookies without breaking them so they retain a ‘haystack’ shape. Avoid using an ice cream scoop, as it will break chow mein noodles.
- Let cookies sit at room temperature to set completely. If you are in a rush, you can pop it in the fridge for a quick setting.
Storage
Once completely hardened transfer 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 lose their freshness and crunchy texture.
Can I freeze the cookies
Yes, you can. The best way to freeze is to wait until the cookies are completely hardened. Use freeze freeze-safe container to store cookies. Place a layer of wax paper at the bottom of 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 them from sticking.
Store in freezer for up to 3 months.
Variations
- Add unsweetened shredded coconut for texture.
- Use lightly crushed pretzels sticks instead of fried chow mein noodles.
- Make it exciting by adding mini marshmallows. Mini marshmallows add 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 chips.
- Add other nuts like cashews, silvered almonds, or chopped walnuts.
- Think of adding oats instead of fried crispy noodles. That’s right, oats! Quick-cooking oats or old-fashioned oats work best.
- Think of using toffee bits for topping.
- Sugary crispy cornflakes are another great addition to the cookies. Add cornflakes for extra crunchy cookies.
MORE RECIPES YOU WILL LOVE
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- S’mores Puppy Chow
- No-Bake OREO Truffles
- No-Bake Christmas Wreath Cookies
- 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 a silicon spatula stir with gentle hands to get a uniform coat of chow mein noodles. Make sure not to break the noodles too much.
- Using a 2-tablespoon scoop, scoop cookies onto parchment paper or wax paper lined on a baking tray.Note: if using an 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 them so they retain a ‘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 the fridge for about 1 hour or until set.
- Serve and enjoy!
Video
Notes
-
- Butterscotch chips that you use should be baking-meltable chips. Use good branded chips. Some brands of chips don’t melt properly.
- Do NOT overheat the 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 cookies.
- Use old-fashioned, sweetened-with-sugar, creamy peanut butter for best-tasting cookies.
- Use a silicon spatula to gently fold in the chow mein noodles. Do not rush this step. Chow mein noodles will break.
- Using 2 spoons one large and one small spoon is the best way to scoop out cookies without breaking them so they retain a ‘haystack’ shape. Avoid using an ice cream scoop, as it will break chow mein noodles.
- Let cookies sit at room temperature to set completely. If you are in a rush, you can pop it in the fridge for a quick setting.
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