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Home » Christmas » Haystack Cookies

Haystack Cookies

Published: Oct 27, 2022 · Modified: Feb 2, 2023 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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These butterscotch and peanut butter cookies are so good. All you need is 4 ingredients to make them.

And it takes less than 30 minutes to make a tray full of these bite size sweet and salty cookies made with crunchy Chow Mein noodles.

A closeup of Haystack Cookies on a square serving plate.

If it wasn't for no-bake cookie recipes I know some of you might not have time to make Christmas cookies at all.

Ingredients

Peanut butter Haystacks are made with only 4 ingredients. Chow Mein Noodles, creamy peanut butter, butterscotch morsels or chips and crushed peanuts.

Four ingredients needed to make Haystack cookies in individual bowls.
  • Butterscotch Morsels
  • Creamy peanut butter
  • Chow Mein Noodles
  • Roasted Peanuts

Prep

  • Line the baking sheets with parchment paper or wax paper. Set aside.
  • Choose the method to melt the chips and peanut butter. I am using the double boiler method. You can also use a small slow cooker or heat the ingredients slowly in a microwave.

Directions

Step 1: Put the butterscotch morsels and the creamy peanut butter into the bowl. Heat over very low heat to melt the butterscotch and nut butter. Heat, stirring constantly until melted and smooth.

Step by step photos of melting butterscotch with peanut butter in a double boiler.

Step 2: Once melted remove the bowl from the pot and place it on a stable surface. Avoid splashing any water into the bowl.

Creamy melted butterscotch chips and peanut butter in a bowl.

Step 3: Add the Chow Mien noodles and crushed peanuts to the bowl. Use a large silicone spatula to fold the noodles and nuts into the melted butterscotch candy pieces and peanut butter.

Tossing and coating the crunchy noodles and crushed peanuts in a bowl.

Mix until evenly coated.

Step 4: Using a 1 tablespoon cookie dough scoop or a tablespoon dip into the bowl and scoop a level amount up and drop onto the lined cookie sheet.

Scooping the Haystack cookies with a dough scoop.

Repeat leaving about an inch of space between each cookie.

The cookies on a tray to harden.

Step 5: Allow the cookies to harden and set up before storing in an air tight container separating layers with parchment or wax paper.

Haystack Cookies on a serving plate.

How to melt the chips

There are three methods you can use to melt the butterscotch chips and peanut butter together.

Making a double boiler out of a pot and glass bowl to melt chips to make candy or cookies.
  • The method I used is to make a double boiler with a glass or metal bowl nestled into a pot with a few inches of water.
  • The second melting method is to use the microwave in short intervals stopping and mixing in between. The problem with using the microwave to melt candy chips or chocolate is that it is very easy to overheat the candy and cause it to seize. If it seizes it is a waste of ingredients that will need to be trashed. There is no way to save it once that happens. See note for more info.
  • The third method to melt candy morsels or chocolate is to use a slow cooker on the warm setting. This is

Recipe FAQs

What are haystack cookies made of?

Haystacks are traditionally made with crunchy Chow Mein noodles, creamy peanut butter, butterscotch morsels and roasted peanuts.

Should haystack cookies be refrigerated?

Haystack cookies do not need to be refrigerated.

What are Chocolate Haystacks made of?

Chocolate Haystacks are made with milk chocolate chips instead of butterscotch morsels.

These easy cookies are perfect for the holidays. You can check out all of my Christmas cookie recipes here.

Recipe Expert Tips

  • Melting the chips: There are multiple melting methods that can be used to melt butterscotch with the peanut butter. You can use the microwave, a double broiler or even a slow cooker.
  • Using a dough scoop: I love using a dough scoop to make no-bake treats like this. A scoop ensures that all of the cookies are the same sizes.
  • Storing: Store the hardened Haystacks in an airtight container in a cool cabinet. Place a sheet of parchment paper between layers to keep the cookies from sticking together. They will last about 2 weeks.
Chow Mein Haystacks on a milk glass cake stand.

More holiday cookie recipes

  • No bake peanut butter cookies in a pile.
    No-Bake Peanut Butter Cookies
  • German Honey Bars (Lebkuchen) stacked on a dessert plate with a cake stand in the background with more.
    German Honey Bars
  • Red, green and white Christmas Spritz cookies on a holiday plate.
    How To Make Christmas Spritz Cookies
  • Cherry Blossom Cookies on a pink glass cookie stand.
    Cherry Blossom Cookies

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Haystack Cookies on a serving plate.

Haystack Cookies

Arlene Mobley - Flour On My Face
These delicious and easy to make Haystack Cookies only have 4 ingredients. No bake Haystacks are made with Chow Mein noodles, butterscotch chips and creamy peanut butter. A perfect Christmas cookie or any time of year!
5 from 3 votes
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Prep Time 20 minutes mins
Cook Time 0 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 20 Cookies
Calories 355 kcal

Equipment

  • 1 Parchment Paper
  • 1 Baking Sheet

Ingredients  

  • 1 cup Butterscotch Morsels
  • ½ cup creamy peanut butter
  • 2 cups Chow Mein noodles
  • ½ cup Roasted Peanuts (slightly chopped or crushed)
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Instructions 

  • Line the baking sheets with parchment paper or wax paper. Set aside.
  • Put 2 inches of water in the bottom of a large sauce pan and place a glass or metal bowl on top of the pot so the bottom of the bowl rests on top of the water without falling into the pot to create a double boiler.
  • Put the butterscotch morsels and the creamy peanut butter into the bowl. Heat over very low heat to melt the butterscotch and nut butter. Heat, stirring constantly until melted and smooth.
  • Once melted remove the bowl from the pot and place it on a stable surface. Avoid splashing any water into the bowl.
  • Add the chow mien noodles and crushed peanuts to the bowl. Use a large silicone spatula to fold the noodles and nuts into the melted butterscotch candy pieces and peanut butter. Mix until evenly coated.
  • Using a 1 tablespoon dough scoop or a tablespoon dip into the bowl and scoop a level amount up and drop onto the lined cookie sheet. Repeat leaving about an inch of space between each cookie.
  • Allow the cookies to harden and set up before storing in an air tight container separating layers with parchment or wax paper.

Video

Recipe Expert Tips

  • Melting the chips: There are multiple melting methods that can be used to melt butterscotch with the peanut butter. You can use the microwave, a double broiler or even a slow cooker.
  • Using a dough scoop: I love using a dough scoop to make no-bake treats like this. A scoop ensures that all of the cookies are the same sizes.
  • Storing: Store the hardened Haystacks in an airtight container in a cool cabinet. Place a sheet of parchment paper between layers to keep the cookies from sticking together. They will last about 2 weeks.
  • Christmas Cookie Exchange: No bake cookies like these make the best cookie exchange cookies. It is very easy to double or triple the recipe when you need a lot of holiday cookies.

Nutrition

Serving: 2CookiesCalories: 355kcalCarbohydrates: 52gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 449mgPotassium: 130mgFiber: 4gSugar: 16gVitamin A: 17IUCalcium: 14mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

More Christmas

  • Sliced White Chocolate Cheesecake filling baked with a ladyfinger crust and garnished with whip cream, chocolate curls and berries.
    White Chocolate Cheesecake Filling
  • Peanut Butter Cheesecake Filling
  • Buffalo Deviled Eggs garnished with blue cheese and sliced green onion served on a deviled egg plate.
    Buffalo Deviled Eggs
  • A crock pot baked sweet potato split open in a bowl.
    Crock Pot Baked Sweet Potatoes
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Kristine

    December 15, 2022 at 7:24 am

    I remember making these with my Grandma while growing up. When I got married I made them for my stepsons who went wild for them!! Thank you so much for posting this recipe in Tuesday Turn About; I knew I wanted to make them for Christmas this year!! Merry Christmas to you and your family!

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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