These haystack cookies are a simple and delicious no bake cookie recipe that requires just 4 ingredients to make. All you need to make these old fashioned haystacks is butterscotch chips, chocolate chips, chow mein noodles and peanut butter. Make these quick, easy and completely customizable haystack cookies for your next holiday gathering.
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Why Should You Make This Recipe
I have several fun, versatile and easy to make holiday recipes on the blog. My personal favorites at the moment are my Chocolate Covered Graham Crackers, 2 Ingredient Peanut Butter Fudge, Chocolate Covered Oreos and Puppy Chow. These old fashioned haystack cookies are another treat I know you’ll love!
- They’re quick and easy to make. These no bake haystack cookies are are made using 4 ingredients you probably already have in your pantry. They take about 10 minutes to make and 30-60 minutes to set.
- You love a delicious and versatile no bake treat. This recipe for chocolate haystack cookies is so simple to make and is easy to adapt.
Ingredients
Make sure you have these ingredients ready to go before making this haystack dessert.
Gather butterscotch chips, semi sweet chocolate chips, chow mein noodles and peanut butter.
Substitutions
These recipe for haystacks is meant to be quick, easy and the perfect treat to throw together at the last minute. Here are my recommended substitutions for this recipe if you don’t have all the ingredients on hand:
- Chow Mein Noodles: This christmas puppy chow recipe uses chow mein noodles. The easiest substitute would be thin pretzel rods.
- Creamy Peanut Butter: To make this recipe peanut butter free, use sunflower butter.
- Butterscotch Chips: To make these as more traditional haystack cookies, use butterscotch chips. Use peanut butter chips in place of the butterscotch chips.
- Semi Sweet Chocolate Chips: Use any brand of chocolate chips you like. Milk chocolate or dark chocolate chips would be delicious alternatives to semi sweet chocolate chips.
Variations
- Add sprinkles: Top each of the chocolate haystack cookies with some festive sprinkles.
- White Chocolate Bark: Make these haystacks with only white chocolate. Use 16 oz. white chocolate bark for every 4 cups of chow mein noodles.
- Add in: Feel free to mix in 1 cup of chopped peanuts, walnuts or cashews, mini marshmallows, mini M&M’s, chopped toffee or even corn flakes.
How To Make
Learn how to make haystack cookies in a few easy to follow steps.
- Pour the butterscotch, chocolate chips and peanut butter into a microwave safe bowl. Heat it in the microwave for 30 seconds. Stir to combine. Return the partially mixed chocolate, butterscotch and peanut butter mixture to the microwave. Heat again for another 15 seconds. Stir well to fully combine. Continue heating, stirring and melting until the mixture is fully smooth and well combined.
- Pour the chow mein noodles into the large mixing bowl with the melted chocolate mixture. Mix well to combine the melted butterscotch, chocolate chips and peanut butter. Mix well until all the noodles are well coated.
- Use a medium (2 tablespoon) cookie scoop to scoop stacks of the chocolate covered chow mein noodles onto a wax paper or parchment lined baking sheet.
- Transfer the baking sheet of haystack cookies into the fridge to set. Allow the chow mein noodle cookies to set in the fridge for about 30-60 minutes. Bring them to room temperature for about 15 minutes and enjoy!
How To Store, Freeze and Thaw
Store leftover haystack cookies in an airtight container at room temperature or in the fridge for up to 2 weeks or in the fridge for 1 week.
Freeze leftover cookies in an airtight container for up to 2 months. Thaw the haystack cookies in the fridge overnight or for a few hours at room temperature.
M’s Expert Tips
- Melt the butterscotch, chocolate chips and peanut butter only until the mixture is fully melted and well combined. Overheating the mixture can lead to hard and dry cookies.
- Line the baking sheet with wax paper or parchment paper. The haystack cookies may stick on an unlined baking sheet or plate.
- Use a cookie scoop. This makes forming the cookies and transferring the cookies onto the baking sheet much easier.
- Set the haystack cookies faster: Transfer the cookies into the fridge to set them faster.
- Customize: What I love most about this recipe is how easily adaptable it is. From the ingredients to the mix-ins, use what you like and have on hand.
FAQs
This can happen when the chocolate, butterscotch and peanut butter mixture gets overheated. I recommend heating the mixture in 30 second intervals, making sure to stir the mixture in between each interval.
If you’re making these no bake cookies during a warm time of year, the haystack cookies can be stored in the fridge to prevent them from melting. However, they will last longer and won’t be as hard when stored at room temperature.
More No Bake Recipes
If you try this Haystack Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Haystack Cookies Recipe
Equipment
- 2 large baking sheets
- 2 pieces of wax paper or parchment paper
- 1 large mixing bowl
- 1 large spoon
- 1 medium (2 tablespoon) cookie scoop
Ingredients
- 11 oz. butterscotch chips
- 6 oz. semi sweet chocolate chips
- ½ cup (128 g) creamy peanut butter
- 12 oz. bag chow mein noodles
Instructions
- Line 1-2 large baking sheets with wax paper or parchment paper.
- Pour the butterscotch, chocolate chips and peanut butter into a microwave safe bowl. Heat it in the microwave for 30 seconds. Stir to combine. Return the partially mixed chocolate, butterscotch and peanut butter mixture to the microwave. Heat again for another 15 seconds. Stir well to fully combine. Continue heating, stirring and melting until the mixture is fully smooth and well combined.
- Pour the chow mein noodles into the large mixing bowl with the melted chocolate mixture. Mix well to combine the melted butterscotch, chocolate chips and peanut butter. Mix well until all the noodles are well coated.
- Use a medium (2 tablespoon) cookie scoop to scoop stacks of the chocolate covered chow mein noodles onto a wax paper or parchment lined baking sheet.
- Transfer the baking sheet of haystack cookies into the fridge to set. Allow the chow mein noodle cookies to set in the fridge for about 30-60 minutes. Bring them to room temperature for about 15 minutes and enjoy!
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