Go Back Email Link
+ servings
chow mein noodles haystack cookies on plate
Print Recipe
No ratings yet

📋 No-Bake Haystack Cookies

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.
Prep Time10 mins
Cook Time2 mins
Course: Cookies, Dessert, holiday recipes
Cuisine: American
Servings: 16 cookies
Calories: 247kcal


  • 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


  • 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!



  1. Butterscotch chips that you use should be baking-melt-able chips. Use good branded chips. Some brands of chips don’t melt properly.
  2. Do NOT overheat chips and peanut butter mix. It’s okay if some bits are not completely melted.
  3. You can use baking chocolate chips or chocolate bark white or dark instead of butterscotch chips to make white and dark brown haystack cookies.
  4. Use old fashioned, sweetened with sugar, creamy peanut butter for best tasting haystack cookies.
  5. 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.
  6. 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.
  7. 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.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 247kcal | Carbohydrates: 33g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 303mg | Potassium: 123mg | Fiber: 3g | Sugar: 10g | Vitamin A: 11IU | Calcium: 13mg | Iron: 1mg