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4 ingredient haystack cookies whip up in minutes for a quick and easy peanut butter no bake treat that will be gone in minutes!!
Haystack cookies are a quick no-bake dessert the kids will love. Other favorite no bake cookies include our Avalanche Cookies and Butterscotch Cornflake Cookies!
We Love This Quick Treat!
I’m all about cookies!! Cookies are quick, easy, bite-size, and delicious. We especially love these quick haystack cookies.
No bake treats are a staple in this house, especially during summer, and this Haystacks recipe is a go-to!
Why we love them:
- Quick. Butterscotch haystacks are ready in minutes and don’t require an oven.
- Easy. There are only 4 ingredients in these tasty morsels!
- Delicious. These no bake haystack cookies are a kid-friendly best-loved dessert in our home and the flavor of white chocolate and butterscotch is a favorite!
These are just one of the many Easy Cookie Recipes to try when it’s hot outside.
Ingredients
- white chocolate candy coating
- butterscotch chips
- creamy peanut butter creamy – for best results use regular peanut butter and not natural.
- chow mein noodles – 1 cup of Chow Mein noodles equals about 3 ounces. Therefore, 12 ounces is 4 cups and 15 ounces is 5 cups.
How to Make Haystacks
- MELT. Add white candy coating and butterscotch chips to a medium saucepan or pot and cook on LOW heat. Stir constantly until all melted.
- COMBINE. Remove mixture from heat and fold in peanut butter and crunchy chow mein noodles.
- SCOOP + SET. Use a cookie scoop to scoop out onto a parchment paper lined baking sheet (wax paper works too), and let set until firm. You can speed up the setting by placing it in the fridge for 15-20 minutes.
Microwave Directions
- MELT. Add the white chocolate, butterscotch morsels, and peanut butter to a large microwave-safe bowl.
- Reduce the power of your microwave to 50% and heat for 1 minute. Stir and continue heating in 30-second intervals, stirring in between, until the melted chocolate mixture is smooth. (about 3 minutes).
- COMBINE. Mix in the chow mein noodles.
Recipe Tips
- Double boiler. Make your own. Add about 2 inches of water and bring to a boil. Reduce the heat just a bit and place the bowl on top. The bottom of the bowl should not touch the water. Add the white chocolate, butterscotch, and peanut butter. The steam will melt the mixture without fear of it burning.
- Variations. If adding extra mix-ins, use less chow mein noodles so everything still gets a nice even coating.
- Chocolate. Replace the white chocolate with an equal amount of dark, milk, or semi-sweet chocolate chips. All other directions are the same.
- Candy chips. Mix in a few mini chocolate chips, mini M&M’s, peanut butter chips, white chocolate chips, or butterscotch chips.
- Mini white marshmallows. Add marshmallows after mixing in the chow mein noodles. This will help the sauce cool a bit so that the marshmallows won’t melt.
- Pretzels. Chop pretzel sticks and mix them in for a salty crunch.
- Nuts. Add some chopped nuts like cashews, peanuts, and walnuts.
- Coconut. Toss in some toasted coconut flakes.
- Sprinkles. Add festive sprinkles to the top before they cool otherwise the sprinkles won’t stick.
Storing Info
- STORE cooled and set cookies, keep them stored in an airtight container. They’ll last for about 2 weeks at room temperature.
- FREEZE them for up to 3 weeks, but keep in mind they won’t be as crispy. Thaw before eating.
For More No Bake Treats:
Haystack Cookies
4 ingredient haystack cookies whip up in minutes for a quick and easy peanut butter no bake treat that will be gone in minutes!!
Ingredients
- 10 ounces white chocolate candy coating
- 11 ounces butterscotch chips, 1 bag
- 1 cup creamy peanut butter creamy
- 12 – 15 ounces chow mein noodles
Instructions
- Add white candy coating and butterscotch chips to a medium pot and cook on LOW heat. Stir constantly until all melted.
- Remove from heat and fold in peanut butter and chow mein noodles.
- Use a cookie scoop, scoop out onto a parchment paper-lined cookie sheet, and let set until firm. You can speed up setting by placing in the fridge for 15-20 minutes.
Video
Notes
STORE cooled and set cookies, keep them stored in an airtight container. They’ll last for about 2 weeks at room temperature.
FREEZE them for up to 3 weeks, but keep in mind they won’t be as crispy. Thaw before eating.
Nutrition
Calories: 233kcal, Carbohydrates: 34g, Protein: 6g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 3mg, Sodium: 248mg, Potassium: 83mg, Fiber: 2g, Sugar: 15g, Vitamin A: 13IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I almost always have A half used bag of chow mein noodles that just looks in the back of my cupboard. this is a great way to use them up. Thanks for sharing this unique cookie recipe.
A different sort of a cookie made with chow mein noodles. You will like the sweet peanut butter taste.
I looove making these cookies! They are so fun & easy! Not to mention tasty 😋
These are the easiest cookies to make!! Love the peanut butter with the butterscotch flavor!
These cookies are so tasty, and my kids love helping make them!