This Haystack Cookie Recipe is a crunchy, no-bake treat made with just 4 ingredients: peanut butter, butterscotch, chow mein noodles, and honey-roasted peanuts!
author’s note
Sweet, Salty, Crunchy Haystacks in One Bowl!
I recently shared Avalanche Cookies on social media, and they were a hit! So many of you loved them and asked for a haystack version.
Here it is! I swapped white chocolate for butterscotch and Rice Krispies for crispy chow mein noodles (my favorite for Hawaiian Haystacks!). I used honey-roasted peanuts instead of plain ones (just like in my Crockpot Candy) for more flavor.
Topped with mini chocolate chips or flaky salt, these cookies are so good!
Haystack Cookie Recipe Ingredients
| Ingredient | Tip |
|---|---|
| Peanut Butter | Use creamy and smooth. Skip natural kinds for better melting. |
| Butterscotch Chips | Melt slow on low heat to keep it smooth. |
| Chow Mein Noodles | Look for crispy ones in the Asian aisle at the store. |
| Honey Roasted Peanuts | Sweeter than plain peanuts. Use dry roasted for less sweetness. |
| Toppings | Add mini chocolate chips, sprinkles, or sea salt if you like. |
Quick Tip
Check noodles and chips for gluten-free labels if needed.
How To Make Haystack Cookie Recipe
No baking needed and just 4 ingredients, but melting the butterscotch can be tricky. Here’s how to make them easy:
- Melting: Microwave butterscotch and peanut butter in 20-second bursts, stirring each time. Let it sit between bursts. Don’t overheat, or it will harden.
- Coating: Pour the warm mix over noodles and peanuts. Stir gently so the noodles don’t break.
- Shaping: Drop onto lined tray while warm and quickly form piles.
- Toppings: Add chocolate chips, sprinkles, or salt before the cookies set.
- Fixing Problems: If the butterscotch is lumpy, stir in a little oil. If the cookies are too soft, chill them in the fridge for 10–15 mins.
Storage
- Serving: Use a nice plate for parties or wrap in bags with ribbons for gifts.
- Fridge: Store this haystack cookie recipe in a sealed container for up to a week.
- Freezer: Freeze in layers with parchment for up to 3 months.
More No-Bake Treats:
Haystack Cookies
Video
Equipment
- Sheet pan (15″ x 10″) with parchment paper
Ingredients
- 1 cup butterscotch baking chips
- 1/2 cup creamy peanut butter like Skippy
- 1/2 cup honey roasted peanuts
- 1 (5-ounce) container crispy chow mein noodles
- mini chocolate chips optional, for topping
- Flaky sea salt optional, for topping
Instructions
- In a microwave-safe bowl, combine butterscotch chips and peanut butter. Microwave in 20-second intervals, stirring well after each, until smooth (about 40 seconds total). Be careful not to overheat. Melting is happening even outside of the microwave!
- In a large bowl, add peanuts and chow mein noodles. Pour the melted butterscotch mixture over them and gently fold with a spatula until well coated.
- Use a spoon to drop the mixture onto a parchment-lined sheet pan, forming 2–2.5-inch mounds. Top with mini chocolate chips or a pinch of flaky sea salt, if you like.
- Let the cookies cool completely until the butterscotch hardens, either at room temperature or in the freezer for about 20 minutes. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Things Up!
- Peanut Butter: Use almond or cashew butter for allergies.
- Mix-Ins: Add coconut, dried fruit, or crushed up pretzels for extra crunch.
- Chocolate Haystack Cookie Recipe: Swap butterscotch chips for milk, semi-sweet, or dark chocolate chips. You could even try white chocolate chips!
As Chelsea’s sister, I have made and LOVED these Haystack Cookies! (And so have all my party guests!) Seriously so easy and yummy!