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!

White bowl with butterscotch cookies.

Do you ever just crave dessert, but don’t want to turn on the oven? Or maybe you find yourself wanting to make a candy, but don’t want the hassle of candy thermometers.

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.

OR, you can make these butterscotch No Bake Haystack Cookies.

Haystack Cookies

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.

Those were really just melted chocolates, peanut butter and crunchy chow mein noodles which I suppose sounds more like the ingredients list for a homemade fudge than a cookie.

Parchment paper with several scoops of no bake haystacks.

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. You know who you are!!

Butterscotch Haystacks

In a sea of peanut butter and chocolate options, butterscotch treats don’t get nearly the attention they deserve.

That sweet caramely flavor in these butterscotch haystacks reminds me a lot of those little butterscotch candies I used to sneak from candy bowls as a kid.

To make these haystacks, I swapped out the milk chocolate from my original recipe and subbed some white chocolate.

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!

I also prefer to eat these cold. I think any recipe with butterscotch tastes even better cold. Oatmeal Scotchies? LOVE them cold. But you decide. Make a quick batch of these and put some in the refrigerator. Have your own taste test!

These make a lot, so be sure to share with family and friends. They also make a great bake sale treat. You can put a few of them in a treat bag with ribbon. Or in a mason jar and give as a teacher gift or hostess thank you gift. Or just store them in the fridge and eat one every hour for the next several days. Not that I do that or anything!

The best part about these? No oven needed.

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What you’ll need

To make these crunchy sweet no-bake treats, you need:

[Ingredients at a glance; scroll down for full recipe with amounts] 

  •  butterscotch chips
  •  peanut butter chips
  •  white chocolate chips
  • spanish peanuts
  • chow mein noodles

STEP 1. Line your counter with parchment paper.

STEP 2. 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 the butterscotch haystacks to set for at least 15 to 30 minutes. Then transfer them to an airtight container.

They keep well at room temperature but I prefer to store these haystacks in the fridge. You can really taste the butterscotch flavor when these cookies are cold!

Recipe Notes

  • 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.

These butterscotch haystack cookies are the perfect treat to make with kids! With no baking required and just a few simple ingredients, this recipe helps you satisfy your sweet tooth without any hassle.

White bowl filed with butterscotch haystacks.
Yield: 12 dozen

No Bake Haystack Cookies

Prep Time 15 minutes
Cook Time 3 minutes
Additional Time 15 minutes
Total Time 33 minutes

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!


  • 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


    1. Line counter with parchment paper or wax paper.
    2. 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.
    3. 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!


  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:


Amount 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.

Did you make this recipe?

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Recipe originally published October 1, 2015.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on March 17, 2020

Comments & Reviews

  1. 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.

  2. 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! 🙂

  3. 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

  4. 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.

  5. 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! 😉

  6. 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 .

  7. This is the first haystack cookie I’ve ever seen and I can’t wait to try it! I love no-bake cookies!

  8. How fun! Perfect little haystacks for fall and harvest season. We just got done  harvesting crops so this is fun to see 🙂

  9. 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 🙂 

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