No Bake Haystack Cookies are just the thing to satisfy your intense sweet tooth cravings. It’s the ideal recipe for little hands to help, too!
Need a quick dessert? One idea would be to make some Rocky Road Fudge. It’s super easy and only a couple ingredients needed. Easy, 4 Ingredient, No Bake Peanut Butter S’mores Bars are another favorite I love making when it’s too hot to turn on the oven.
Why Haystack Cookies Are Best
Have you ever had No Bake Haystacks? In the Venn Diagram of “Cookies” and “Candy” these butterscotch haystacks are squarely in the middle.
These were inspired by the Spider Cookies I made earlier this summer. And while those cookies were a huge hit, I had some readers suggest that maybe I consider calling it candy.
They also suggested I make a butterscotch version. One that resembles haystacks. I love to make my readers happy, so this one’s for you, Mary!
- Just 5 ingredients needed for these cookies!
- They take less than 20 minutes to put together! (And only another 15 or so to set up.)
- The peanut, chocolate and butterscotch flavor combo is killer and the crunch just sends these right over the top!
- This recipe makes A LOT of mini haystacks. Perfect for serving a crowd!
Ingredient Notes
- Butterscotch Chips – These can be found in the baking aisle near the chocolate chips. They soften and add flavors of buttery, creamy heaven.
- Peanut Butter Chips – Also found in the baking aisle, these add a distinct, sweet peanut butter flavor.
- White Chocolate Chips – These add a great richness. You could substitute milk chocolate or semisweet chocolate chips if you want to change up the look and taste of these a bit. OR skip them and double up on the butterscotch chips for more butterscotch flavor.
- Spanish Peanuts – These are the kind with the red skin. They have a little bit of a nuttier flavor than other kinds of peanuts. If you can’t find them, feel free to substitute another kind of salted roasted peanut.
- Chow Mein Noodles – Chow mein noodles can usually be found in the Asian or International foods aisle of the grocery store. If you can’t find chow mein noodles, you can also substitute the small skinny pretzel sticks.
Easy Instructions
STEP 1. Melt the chips. Heat the butterscotch morsels, peanut butter morsels and white chocolate morsels in a large saucepan over low heat until melted and smooth.
STEP 2. Add the mix-ins. Remove from heat and fold in the peanuts and chow mein noodles. Stir until combined and well coated.
STEP 3. Make the haystacks. Using a small cookie scoop or small spoon, drop mixture onto parchment paper in small clumps, about 2 teaspoons each. Let set for 15-30 minutes then enjoy!
Tips and Tricks
- Heat the morsels together just until melted and smooth then remove from the heat. You don’t want to cook the mixture.
- Skip the stove. You can also melt the butterscotch and peanut butter and white chocolate together in a microwave safe bowl. Then pour over your peanuts and chow mein noodles!
- Pop the haystacks in the refrigerator. I love eating these chilled, it really brings out the butterscotch flavor!
Recipe FAQs
Yes! Because they need a little time to set up – at least 15-30 minutes – these are great to make ahead. Once set, store them in the refrigerator until ready to serve.
If you can’t find chow mein noodles or don’t want to use them, you can also substitute the small skinny pretzel sticks. I’ve done this multiple times and they’re equally as delicious this way!
Sure! I use a small cookie scoop or about 2 teaspoons each per haystack, but you could double that if you’d like. Just be sure to allow extra time for them to set up properly. (It might help to pop them in the fridge to set up fully before moving and storing them.)
The haystacks are best stored in the refrigerator. They will keep for up to 1 week. Bonus: They taste even better chilled!
No Bake Haystack Cookies
No Bake Haystack Cookies are just the thing to satisfy your intense sweet tooth cravings. It’s the ideal recipe for little hands to help, too!
Ingredients
- 11 ounces butterscotch chips
- 10 ounces peanut butter chips
- 11 ounces white chocolate chips
- 12 ounces spanish peanuts, the red-skinned peanuts
- 12 ounces chow mein noodles
Instructions
- Line counter with parchment paper or wax paper.
- In a large saucepan, combine butterscotch morsels, peanut butter morsels, and white chocolate morsels. Heat on low, stirring constantly until smooth. Remove from heat and fold in peanuts and chow mein noodles. Stir until combined. Using a small cookie scoop (or two teaspoons), drop mixture onto parchment paper in small clumps.
- Allow to set, about 15-30 minutes. Store in airtight container. I prefer to keep mine in the refrigerator. I love eating these chilled, it brings out the butterscotch flavor!
Notes
- If you want an even DEEPER butterscotch flavor, you can remove the white chocolate and use TWO bags of butterscotch instead. I've done this and it's just as amazing (and it becomes an even more tan/orange color); they certainly look like stacks of hay!
- Stove free method: You can also melt the butterscotch and peanut butter (and white chocolate) together in a microwave safe bowl. Then pour over your peanuts and chow mein noodles! This is a great hack for dorm room baking, for when your stove is out of commission or when it's just too darned hot to turn on the stove.
- Chow mein noodle substitute: Chow mein noodles can usually be found in the Asian or International foods aisle of the grocery store. If you can't find chow mein noodles, you can also substitute the small skinny pretzel sticks. I've done this a few times now and they're equally as delicious this way!
- Spanish peanuts are the kind with the red skin. They have a little bit of a nuttier flavor than other kinds of peanuts that I love in the no bake haystacks. If you can't find them, feel free to substitute another kind of salted roasted peanut.
- I also prefer to eat these cold. I think any recipe with butterscotch tastes even better cold.
Nutrition Information:
Yield:
144Serving Size:
1Amount Per Serving: Calories: 59Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 47mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Recipe originally published October 1, 2015.
I made these haystacks this afternoon. I use raw Spanish peanuts and I think in the future, roasted and unsalted would be better. I always have a little difficulty working with white chocolate. It is difficult to melt and begins to set up before I’m finished. I used Ghirardelli white chips. I used a large nonstick kettle and melted stuff using a “3” on my electric stove. I needed to return the pan to the stovetop a couple of times as the mixture started becoming quite stiff and hard to spoon out, but that helped and not hindered the final production and I reduced it to a “2” after getting everything melted. I ended up up 2 dozen. Um-hum—they are big ‘uns. I think breaking the Chinese noodle into slightly smaller pieces would work better for me. Once the mix begins to cool at all, it is difficult to get smaller portions. The taste was really good and it will make a nice snack during the football game tomorrow. I think once you make these once, you will find your own niche. A great recipe!! Elizabeth Morrison, Pueblo, Colo.
If you like waxy disappointments. . You’ll love these cloyingly sweet piles.
I do this recipe but we use shosetting potatoes instead of the chow mein noodles
I have a grandson with peanut allergies—-what would be a good substitute???
Biscoff spread is a great nut free substitute for peanut butter, and it tastes amazing!
I grew up on these delicious haystacks; however my moms recipe only called for peanut butter and butterscotch morsels.
These NEVER made it in the house for more than a few days. I’m sure you can’t go wrong with adding peanut butter chips
and white chocolate chips to the recipe. Also, my mom and now myself always double the recipe because they are soooooooo AMAZING!! Thanks for the extra tip Aime! 🙂
Love your easy recipes I am all most 74 and don”t want to spend a lot of time in the kitchen but like to make goodies for the grandkids Thank You
You’re welcome. I’m sure your grandkids will love this one 🙂
Delicious! This makes me realize I don’t eat enough butterscotch!
I agree completely. Time to butterscotch #allthefoods
I love anything butterscotch flavour I need to make these! Thanks of sharing
http://xoxobella.com
oooh I have not had haystacks in FAR too long! Love this recipe!
Thank you Amiee. My picture is my facebook profile picture and I don’t know how to transfer it to your comment site. This reply isn’t my picture. Pretty girl though.lol.
haha, don’t worry about it 🙂
With the exception of cookies, I pretty much love all my baked goods somewhere between cold and frozen. And these look like they’d be best chilled, so I’m with you on that. Makes for happier texture!
Whoever Mary is, she’s a lucky girl. These haystacks are fabulous. And if you ever want to dedicate a dessert to me, just use lots of PB! 😉
I love cold too 🙂 Haha!! You are my next dedication, LOL!
I love all of your recipes and I am so glad I subscribed to your site. I try so many recipes and they are all true to the recipe. Thank you .
Thanks Donna, I’m so glad you love my recipes. Happy baking and cooking!!
This is the first haystack cookie I’ve ever seen and I can’t wait to try it! I love no-bake cookies!
as these are easy I love them they are sweet and seems delicious with peanut butter
How fun! Perfect little haystacks for fall and harvest season. We just got done harvesting crops so this is fun to see 🙂
If I wanted to do chocolate how of it do I mix.
My mom and I used to make these every single Christmas! They are the perfect crunchy cookies tray addition PLUS I love eating the chow mein noodle leftovers 🙂
These look so good! I remember making something similar with the kids when they were younger!