Haystack Cookies

No-bake haystack cookies are a simple treat with only three ingredients. Perfect for adding to your holiday cookie tray or making any time!

Did you grow up eating haystack cookies? These little treats have been around since the 1960s, and for good reason — these no-bake cookies are so easy to make and are full of classic butterscotch flavor!

There are many different variations of haystack cookies, but I like this version because it only requires three ingredients, making it a no-fuss treat that can be whipped up any time.

These are really similar to cornflake cookies, but without the extra chewiness. If you like crunchy sweet snacks, you’ll love haystack cookies.

OK, so haystack cookies aren’t exactly cookies, but that doesn’t mean they aren’t delicious! They’re perfect for when you want an easy-to-make snack that is both sweet and salty.

Ingredients for haystack cookies

You only need three things to make these easy treats!

Chow mein noodles – You want the crispy noodles, not uncooked noodles like you’d use for dinner. These usually come in a bag, but can sometimes be found in canisters. Look for them in the Asian foods section of your grocery store.

Butterscotch chips – These are available near the chocolate chips. Make sure you use butterscotch baking chips, not butterscotch candies!

Peanut butter – I use regular creamy peanut butter here. Keep in mind that if you use natural peanut butter, the texture of your coating will be a little different and might not set as well. 

How to make this recipe

You’ll want a large microwave-safe bowl that is big enough to allow you to mix the ingredients without spilling. If needed, you can melt the chips and peanut butter in a smaller bowl and pour over the noodles.

Add the butterscotch chips and peanut butter to a large microwave safe bowl. Microwave for 1 minute, then remove and stir. Microwave in 30 second bursts, stirring after each time, until completely melted. Stir until smooth.

Pour in the chow mein noodles and mix well, making sure to stir up from the bottom to get the noodles fully coated. It’s OK if you break some of the noodles while you are mixing; a few smaller noodles will help your haystacks hold together.

Once the noodles are completely coated and there is no excess coating, line two baking sheets with parchment or waxed paper.

Use a large cookie scoop or two spoons to drop a pile of the noodles onto the baking sheets, forming haystacks.

Let the haystacks rest until completely set and firm. Depending on how warm your kitchen is, this might take a few hours, but you can speed up the process by popping the baking sheet into the refrigerator.

Storage tips

So these cookies keep their shape, it’s best to store them in the refrigerator. They will keep in an airtight container for 1 week.

You can also freeze haystack cookies! Store in a freezer-safe container for up to 6 months.

I recommend placing pieces of waxed or parchment paper between the layers of cookies to prevent sticking.

Recipe suggestions

You can keep these cookies as simple as can be by making them as written, or make changes to fit your mood. Here’s a few ideas:

• Swap the butterscotch chips for chocolate chips, or use a combination of both
• Use crunchy peanut butter instead of creamy
• Add in chopped salted peanuts for even more nutty flavor
• Try with a bit of shredded coconut
• Use other nut butters like almond or cashew

Any way you make them, they’re sure to be a crowd-pleaser! Happy snacking!