There's something magical about cookies you don't have to bake. These haystack cookies have been a staple in my kitchen since I was little, watching my mom make them for church potlucks. Now I make them with Logan and Ellie, and they love how simple these are—no waiting for the oven to heat up, no worrying about burnt bottoms. Just melt, stir, scoop, and wait. The hardest part? Not eating them all before they're fully set!
These haystack cookies are wonderfully crunchy on the outside with just a hint of chewiness inside. The combination of chocolate and butterscotch melted together creates this sweet, buttery flavor that pairs perfectly with the salty crunch of chow mein noodles. I've made these cookies dozens of times over the years, and they never disappoint. Whether it's a last-minute dessert for unexpected guests or a fun weekend project with the kids, haystack cookies always save the day.
Let me show you how to make these delicious no-bake treats!
Jump To
- What Are Haystack Cookies?
- Why This Haystack Cookie Recipe Works
- Ingredients
- Instructions
- Pro Tips for Perfect Haystack Cookies
- Haystack Cookie Variations
- Haystack Cookie Ingredient Substitutions
- How to Store Haystack Cookies
- Frequently Asked Questions
- More Easy No-Bake Cookie Recipes You'll Love
- 3-Ingredient No-Bake Peanut Butter Cookies (Easy & Healthy!)
- No-Bake Peanut Butter Cookies (15-Minute Recipe!)
- No Bake Chocolate Oatmeal Cookies
- Ready to Make These Haystack Cookies?
- 📖 The Complete Recipe
- Easy Haystack Cookies Recipe (No-Bake!)
- 💬 Reviews
What Are Haystack Cookies?
Haystack cookies are no-bake cookies made from melted chocolate chips, butterscotch chips, peanut butter, and crunchy chow mein noodles. They're called "haystacks" because their rustic, piled appearance resembles small stacks of hay. These cookies require no baking—just melt, mix, scoop, and let them set at room temperature.
Quick Facts About Haystack Cookies
| Feature | Details |
|---|---|
| Prep Time | 10 minutes (hands-on) |
| Baking Time | None - completely no-bake |
| Setting Time | 2 hours at room temperature (or 30 min in fridge) |
| Ingredients | 4 simple pantry staples |
| Difficulty Level | Beginner-friendly (great for kids!) |
| Shelf Life | Up to 2 weeks at room temp, 3 months frozen |
| Cost Per Cookie | Approximately $0.30–$0.40 |
| Serving Size | Makes 18 cookies (using ¼ cup scoop) |
| Primary Allergen | Peanuts (easily substitutable - see table below) |
| Texture | Crunchy outside, slightly chewy inside |
| Flavor Profile | Sweet, chocolatey, butterscotch, slight peanut butter |
| Best Season | Year-round (especially popular at Christmas) |
Why They're Called "Haystacks"
The name comes from their distinctive appearance! When you scoop the chocolate-coated chow mein noodles onto the baking sheet, they naturally fall into a piled, shaggy mound that looks remarkably like miniature haystacks you'd see on a farm. The crunchy noodles stick out at random angles, creating that authentic stack of hay look.
Historical Note: Haystack cookies became popular in American home baking during the 1950s and 60s when no-bake recipes were all the rage. They were featured in church cookbooks and community recipe collections as an easy treat that kids could help make. The recipe has remained virtually unchanged for over 60 years because it's simply perfect as is!
What Makes Them Different?
Unlike other no-bake cookies, haystacks have a unique crunchy texture thanks to the chow mein noodles. The combination of chocolate and butterscotch chips creates a flavor that's distinctly different from single-chocolate no-bake cookies. Plus, they're incredibly forgiving—no precise timing or temperature control needed.
Why This Haystack Cookie Recipe Works
I've tested this recipe so many times with Logan and Ellie until we got the perfect batch. Here's what makes these haystack cookies special:
Only 4 simple ingredients. You probably have everything you need in your pantry right now. No specialty items, no trips to fancy grocery stores.
No baking required. This means they're perfect for summer when you don't want to heat up the kitchen, or for busy schedules when you need something quick. The kids can help without worrying about hot ovens.
Kid-friendly and fun to make together. Ellie loves scooping the mixture onto the pan, and Logan enjoys watching the chocolate melt. It's a wonderful activity that builds confidence in the kitchen.
Incredibly customizable. You can add different mix-ins, swap flavors, or adjust the sweetness to your liking. I'll share all my favorite variations below.
Stores well for up to 2 weeks. These cookies actually stay fresh in an airtight container for a long time, making them perfect for gift-giving or making ahead for parties.
Budget-friendly pantry ingredients. At around 30 to 40 cents per cookie, these are much more affordable than store-bought treats.
Ingredients
Here's what you'll need to make classic haystack cookies:
- 1 cup semi-sweet chocolate chips – I prefer semi-sweet because it balances the sweetness of the butterscotch, but you can use milk chocolate if you like sweeter cookies
- 1 cup butterscotch chips – This is the secret ingredient that makes haystack cookies taste different from regular no-bake cookies
- 3 tablespoons creamy peanut butter – Use regular peanut butter like Jif or Skippy, not natural peanut butter (the oils separate and the cookies won't set properly)
- 3 cups chow mein noodles – Look for these in the Asian food aisle; they're crunchy and light, perfect for coating in chocolate
Ingredient Notes
About the chocolate chips: I've found that semi-sweet chocolate gives the best balance of flavors. The butterscotch adds plenty of sweetness, so the semi-sweet chocolate keeps everything from being too sugary.
About the peanut butter: This acts as a binding agent that helps everything stick together. Regular creamy peanut butter works best because it's already mixed well and has added stabilizers. Natural peanut butter tends to separate and can make your cookies too oily.
About the chow mein noodles: These are what give haystack cookies their signature crunch and appearance. You'll find them in the Asian food section of most grocery stores. Make sure you get the plain, crunchy ones—not the soft kind used in stir-fry.
About the butterscotch chips: Don't skip these! The butterscotch flavor is what makes haystack cookies special. The combination of chocolate and butterscotch creates a unique, warm flavor that people absolutely love.
Instructions
Making haystack cookies is wonderfully simple. Here's how to do it:
- Preparation
Line a baking sheet with parchment paper or wax paper. This prevents the cookies from sticking and makes cleanup a breeze. I always use parchment because it's what I have on hand, but wax paper works just as well.
Gather your ingredients and a large mixing bowl. Having everything ready before you start melting the chocolate makes the process much smoother. - Melting the Chocolate
Combine the chocolate chips, butterscotch chips, and peanut butter in a large microwave-safe bowl. I use a big glass mixing bowl that gives me plenty of room to stir later.
Microwave on 50% power for 1 minute, then stir. Using half power prevents the chocolate from burning. After the first minute, give everything a good stir even if it doesn't look melted yet.
Continue microwaving in 30-second intervals at 50% power, stirring after each interval, until completely smooth. This usually takes about 2 to 3 minutes total. The mixture should be glossy and completely melted with no lumps. Don't rush this step—burnt chocolate can't be saved!
- Mixing
Add the chow mein noodles to the melted chocolate mixture. Pour them right in and don't worry if they seem like too much at first.
Gently fold the noodles into the chocolate until they're completely coated. I use a rubber spatula for this and fold carefully to avoid breaking too many noodles. You want each noodle covered in that chocolatey butterscotch goodness. - Shaping
Using a ¼ cup measuring cup or cookie scoop, drop mounds of the mixture onto your prepared baking sheet. I like to use a small ice cream scoop because it makes uniform cookies, but a spoon works just fine. The cookies won't spread, so you can place them fairly close together.
- Setting and Finishing
Let the cookies set at room temperature for about 2 hours, or refrigerate for 30 minutes if you're in a hurry. I usually just leave mine on the counter because I'm patient, but when the kids are anxiously waiting, the fridge is our friend!
Once set, carefully peel the cookies off the parchment paper and enjoy! They should be firm enough to hold their shape but still have a slight give when you bite into them.
Pro Tips for Perfect Haystack Cookies
After making these cookies countless times, I've learned a few tricks that make them turn out perfectly every time:
Use 50% power when melting. I can't stress this enough. High heat will scorch your chocolate, and once it's burnt, there's no saving it. Low and slow wins the race.
Don't use natural peanut butter. I tried this once thinking it would be healthier, and my cookies never set properly. The oil separation in natural peanut butter makes the mixture too loose. Stick with regular creamy peanut butter.
Work on a cool surface. On hot summer days, I sometimes place my baking sheet in the fridge for a few minutes before scooping the cookies. This helps them set faster.
Prevent sticking with parchment. I've tried making these on a bare baking sheet, and it was a disaster. Always use parchment or wax paper.
Make them festive! Before the cookies set, sprinkle them with colored sprinkles, crushed candy canes, or even a light dusting of sea salt. Logan loves adding red and green sprinkles at Christmas.
Prep ahead for parties. You can make the melted chocolate mixture and have all your ingredients ready. Then when guests arrive, let everyone scoop their own cookies. It's a fun activity!
Keep portions consistent. Using a cookie scoop or measuring cup helps ensure all your cookies are the same size, which means they'll all set at the same rate.
Haystack Cookie Variations
One of my favorite things about this recipe is how easy it is to customize. Here are some variations we've tried and loved:
Flavor Variations
White Chocolate Haystacks: Replace the semi-sweet chocolate chips with white chocolate chips. These are beautiful and have a sweeter, milder flavor. Perfect for bridal showers!
Peanut Butter Lover's Version: Swap the butterscotch chips for peanut butter chips. This creates an extra peanutty flavor that my husband absolutely loves.
Dark Chocolate Haystacks: Use dark chocolate chips instead of semi-sweet for a more grown-up, less sweet version. I like this option when I'm making them for adult gatherings.
Triple Chocolate Haystacks: Replace the butterscotch with milk chocolate chips for an all-chocolate experience.
Mix-In Ideas
Mini Marshmallows: Fold in 1 cup of mini marshmallows right before scooping. They add little pockets of sweetness and a fun texture.
Chopped Nuts: Add ½ cup of chopped walnuts, pecans, or peanuts for extra crunch. Ellie isn't a fan, but Logan loves this version.
Pretzel Pieces: Break up 1 cup of small pretzel twists and add them to the noodles. The salty-sweet combination is incredible.
Shredded Coconut: Mix in ½ cup of sweetened shredded coconut for a tropical twist.
Dried Cranberries: Add ½ cup of dried cranberries for a tart contrast to the sweet chocolate.
M&Ms or Candy Pieces: Fold in ½ cup of M&Ms or your favorite small candies for extra color and fun.
Rice Cereal: Replace 1 cup of the chow mein noodles with Rice Krispies for a different texture.
Cornflakes: Swap the noodles entirely for cornflakes for a classic alternative that's been around just as long.
Holiday and Seasonal Variations
Christmas Haystacks: Add red and green sprinkles on top before they set, or use Christmas-colored M&Ms in the mixture.
Halloween Haystacks: Top with orange and black sprinkles, or fold in candy corn pieces for a festive treat.
Valentine's Day Haystacks: Use pink and red sprinkles, or add conversation heart candies on top.
Easter Haystacks: Sprinkle with pastel-colored sprinkles or top each cookie with a few mini chocolate eggs before they set.
Haystack Cookie Ingredient Substitutions
Can't find an ingredient or dealing with allergies? Here's your complete substitution guide:
| Original Ingredient | Best Substitute | Notes | Dietary Benefit |
|---|---|---|---|
| Peanut Butter | Sunflower seed butter | Use same amount (3 tbsp). Nut-free and allergy-friendly. | Peanut allergy safe |
| Peanut Butter | Almond butter | Use same amount. Adds subtle almond flavor. | Tree nut option |
| Peanut Butter | Cashew butter | Use same amount. Creates creamier texture. | Alternative nut butter |
| Peanut Butter | Cookie butter (Biscoff spread) | Use same amount. Adds spiced cookie flavor. | Nut-free |
| Peanut Butter | Tahini | Use 2 tablespoon only. Has stronger flavor. | Nut-free, vegan |
| Peanut Butter | Omit entirely | Add extra 2 tablespoon butterscotch chips instead. | Nut-free |
| Chow Mein Noodles | Pretzel sticks (broken) | Use 3 cups. More salty-sweet flavor. | Different texture |
| Chow Mein Noodles | Rice Krispies cereal | Use 4 cups. Lighter, crispier texture. | Gluten-free option |
| Chow Mein Noodles | Cornflakes | Use 4 cups. Classic alternative. | Different crunch |
| Chow Mein Noodles | Potato sticks | Use 3 cups. More savory taste. | Unique twist |
| Chow Mein Noodles | Shredded wheat (crushed) | Use 3 cups. Heartier texture. | Whole grain |
| Butterscotch Chips | Peanut butter chips | 1:1 substitution. More peanutty flavor. | Different flavor profile |
| Butterscotch Chips | White chocolate chips | 1:1 substitution. Sweeter taste. | Milder flavor |
| Butterscotch Chips | Caramel bits | Use same amount. Similar flavor. | Richer taste |
| Semi-Sweet Chocolate | Milk chocolate chips | 1:1 substitution. Sweeter cookies. | Kid-friendly |
| Semi-Sweet Chocolate | Dark chocolate chips | 1:1 substitution. Less sweet. | Adult preference |
| Semi-Sweet Chocolate | White chocolate chips | 1:1 substitution. Creates white haystacks. | Completely different look |
Pro Tip: You can mix and match substitutions! For example, use sunflower seed butter plus Rice Krispies for a completely nut-free and gluten-free version.
Most Popular Substitution: Peanut Butter Alternatives
The number one question I get is "Can I make haystack cookies without peanut butter?" The answer is absolutely yes! Here are your best options:
Best for Nut Allergies: Sunflower seed butter (SunButter) works perfectly as a 1:1 replacement. Use the same 3 tablespoons and you won't taste the difference. I made these for Ellie's classroom party and none of the kids could tell!
Best for Nut-Free Households: Cookie butter (like Biscoff spread) adds a delicious spiced cookie flavor while being completely nut-free. This version has become my secret weapon for holiday cookie exchanges.
Simplest Option: Just omit the peanut butter entirely and add an extra 2 tablespoons of butterscotch chips to maintain the right consistency. The cookies will be a bit sweeter but still delicious.
Gluten-Free Haystack Cookies
Most chow mein noodles contain wheat. For gluten-free haystacks, substitute with:
- Gluten-free Rice Krispies (4 cups)
- Gluten-free pretzels, broken into pieces (3 cups)
- Gluten-free cornflakes (4 cups)
How to Store Haystack Cookies
One of the best things about haystack cookies is how well they keep. Here's everything you need to know about storing them:
Room Temperature Storage
Store your haystack cookies in an airtight container at room temperature for up to 2 weeks. I use a plastic container with a tight-fitting lid, and I often layer them with parchment paper in between to prevent sticking.
Best conditions: Keep them in a cool, dry place away from direct sunlight. During summer months, if your kitchen gets warm, you might want to refrigerate them instead.
Shelf life: These cookies stay fresh and crunchy for about 2 weeks at room temperature, though honestly, they rarely last that long in our house!
Refrigerator Storage
If you live in a warm climate or your kitchen tends to be hot, store the cookies in the refrigerator. They'll stay fresh for up to 3 weeks.
Container tips: Use an airtight container and place parchment paper between layers. The cookies will become firmer in the fridge, which some people actually prefer!
Before serving: Let them sit at room temperature for about 10 minutes before serving if you prefer a slightly softer texture.
Freezer Storage
Haystack cookies freeze beautifully, making them perfect for making ahead.
Freezing instructions: Place the cookies in a single layer on a baking sheet and freeze until solid (about 1 hour). Then transfer them to a freezer-safe container or zip-top bag. They'll keep frozen for up to 3 months.
Thawing process: Remove the cookies from the freezer and let them thaw at room temperature for 20 to 30 minutes before serving. They taste just as fresh as the day you made them!
Pro tip: I like to freeze a batch right after making them so we always have homemade cookies on hand for unexpected guests or when the kids want a special treat.
Frequently Asked Questions
No, haystack cookies don't need to be refrigerated unless you live in a very warm climate. They set perfectly at room temperature and can be stored in an airtight container on your counter for up to 2 weeks. However, refrigerating them does make them firmer and can extend their shelf life to 3 weeks, so it's really a matter of preference and your kitchen temperature.
When stored properly in an airtight container, haystack cookies last about 2 weeks at room temperature, up to 3 weeks in the refrigerator, and up to 3 months in the freezer. I've found they taste best within the first week, but they maintain their quality for the full storage time.
Yes! You have several options. You can replace the peanut butter with sunflower seed butter, almond butter, cashew butter, or cookie butter using the same 3 tablespoons. Or you can omit it entirely and add an extra 2 tablespoons of butterscotch chips to maintain the right consistency. The cookies will still turn out great!
You can substitute chow mein noodles with Rice Krispies cereal (use 4 cups), cornflakes (4 cups), broken pretzel sticks (3 cups), or potato sticks (3 cups). Each substitution gives a slightly different texture and flavor, but all work wonderfully. For a gluten-free version, use gluten-free Rice Krispies or cornflakes.
The most common reasons are: using natural peanut butter instead of regular (the oils prevent proper setting), not melting the chocolate completely, or adding too much peanut butter. If your cookies won't harden, try refrigerating them for 30 minutes. If they're still soft, the mixture may have been too warm when you scooped them or there was too much oil in the mixture.
Absolutely! Haystack cookies freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container. They'll keep for up to 3 months. Thaw at room temperature for 20 to 30 minutes before serving.
More Easy No-Bake Cookie Recipes You'll Love
If you enjoyed these haystack cookies, you'll want to try these other simple no-bake recipes:
3-Ingredient No-Bake Peanut Butter Cookies (Easy & Healthy!)
These easy 3-ingredient no-bake cookies come together in just 10 minutes with oats, dates, and peanut butter. Naturally sweetened, vegan, gluten-free, and perfect for healthy snacks. No oven required!
No-Bake Peanut Butter Cookies (15-Minute Recipe!)
Classic no-bake peanut butter cookies that taste just like the ones from school cafeteria days! These soft, chewy cookies come together in just 15 minutes using 6 simple pantry ingredients and no oven required. Perfect for summer baking, quick desserts, or making with kids. They stay soft and delicious for up to 5 days.
No Bake Chocolate Oatmeal Cookies
Craving warm, chocolatey cookies but don't want to turn on the oven? These no bake chocolate oatmeal cookies are your answer — ready in just 10 minutes with simple pantry ingredients.
For more information about the history of haystack cookies and regional variations, check out this Wikipedia article on haystack treats.
Ready to Make These Haystack Cookies?
I hope you love these easy haystack cookies as much as we do! This no-bake recipe is perfect for any occasion—busy weeknights, holiday cookie trays, bake sales, or fun afternoon projects with the kids. The combination of chocolate, butterscotch, and crunchy noodles never gets old, and I love how customizable the recipe is.
Every time I make these, I'm reminded of standing in my mom's kitchen as a little girl, watching her scoop these onto the counter. Now I get to create those same warm memories with Logan and Ellie. There's something special about recipes that connect generations, and haystack cookies definitely do that.
Give this recipe a try and let me know what you think! I'd love to hear about your favorite variations or any fun additions you discover. Happy baking—or should I say, happy not baking!
📖 The Complete Recipe
Easy Haystack Cookies Recipe (No-Bake!)
These Easy Haystack Cookies are the ultimate no-bake treat! Made with just 4 simple ingredients—semi-sweet chocolate chips, butterscotch chips, creamy peanut butter, and crunchy chow mein noodles—these cookies come together in just 10 minutes. The combination of sweet chocolate and butterscotch coating crispy noodles creates an irresistible crunchy-chewy texture. No oven needed, no chilling required! Perfect for busy weeknights, holiday cookie trays, last-minute desserts, or fun baking projects with kids. They set at room temperature in about 2 hours and stay fresh for up to 2 weeks.
- Prep Time: 10 minutes
- Chill time: 2 hours (or 30 minutes in refrigerator)
- Total Time: 2 hours 10 minutes
- Yield: 18 cookies 1x
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 3 tablespoons creamy peanut butter
- 3 cups chow mein noodles
Instructions
- Line a baking sheet with parchment paper or wax paper.
- Combine chocolate chips, butterscotch chips, and peanut butter in a large microwave-safe bowl.
- Microwave on 50% power for 1 minute, then stir.
- Continue microwaving in 30-second intervals at 50% power, stirring after each interval, until completely smooth and melted.
- Add chow mein noodles to the melted chocolate mixture.
- Gently fold until all noodles are completely coated.
- Using a ¼ cup measuring cup or cookie scoop, drop mounds onto prepared baking sheet.
- Let set at room temperature for 2 hours, or refrigerate for 30 minutes.
- Once set, carefully peel cookies off parchment and enjoy!
Notes
- Use regular creamy peanut butter (like Jif or Skippy), not natural peanut butter
- Always use 50% power when melting to prevent burning
- Work quickly when scooping as mixture will begin to firm as it cools
- Store in an airtight container at room temperature for up to 2 weeks
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
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