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Four-ingredient haystack cookies whip up in 20 minutes for a quick no-bake treat packed with peanut butter and butterscotch flavor!!
No-Bake Cookie Bliss
No-bake treats are a staple in this house, especially during summer or the busy holiday season. One of our favorites are today’s Haystack Cookies!
This easy cookie recipe is simple enough to include little helpers and one the kids will love to make year-round. They take 5 minutes to prep and the flavors of white chocolate, butterscotch and peanut butter are AMAZING! For quick variations during the holiday season, try adding holiday sprinkles!
WHY WE LOVE IT:
- Only requires 4 ingredients: This recipe is simple and easy to follow with pantry staples.
- Quick and easy to make: You can whip up these cookies in just 20 minutes.
- No-bake: This easy cookie recipe is perfect for hot summer days when you don’t want to turn on the oven.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 15 minutes
- 10 ounces white chocolate candy coating
- 11 ounces butterscotch chips
- 1 cup creamy peanut butter – For best results use regular peanut butter and not natural peanut butter.
- 12-15 ounces chow mein noodles – 1 cup equals about 3 ounces (12 ounces is 4 cups and 15 ounces is 5 cups)
- optional mix-ins – mini chocolate chips, mini M&M’s, peanut butter chips, white chocolate chips, butterscotch chips, mini marshmallows, chopped pretzels, chopped nuts, toasted coconut flakes
Pro Tip
If adding extra mix-ins, use less chow mein noodles so everything still gets a nice even coating!
How to Make Haystack Cookies
- MELT. Add 10 ounces white candy coating and 11 ounces 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 1 cup peanut butter and 12-15 ounces crunchy chow mein noodles.
- SET. Scoop out onto a parchment-lined baking sheet (wax paper works too) using a cookie scoop, then let them set until firm. Speed up the setting by placing it in the fridge for 15-20 minutes.
Microwave Directions
- 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).
- Mix in the chow mein noodles and continue to Step 3 listed above.
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Haystack Cookies
Ingredients
- 10 ounces white chocolate candy coating
- 11 ounces butterscotch chips, 1 bag
- 1 cup creamy peanut butter
- 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. Speed up the setting by placing them in the fridge for 15-20 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store cooled and set cookies in an airtight container. They’ll last for about 2 weeks at room temperature.
Freeze haystack cookies for up to 3 weeks, but keep in mind they won’t be as crispy. Thaw before eating.
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!