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This haystacks recipe has been a Christmas classic in my kitchen for years. I tested different amounts of peanut butter and built each batch around one full 12 oz bag of chow mein noodles, so there’s no half open bag left in the pantry. They set up fast and hold their shape in a cookie tin. Pick butterscotch peanut butter or butterscotch chocolate!
So easy and fun to make! I love the dimension they add to my Christmas cookie tins to give to friends and family! Highly recommend!
-Sara
How I Tested My Haystacks Recipe
Haystacks have been a Christmas classic in my kitchen for years. Lots of people call them chow mein cookies! They go in my cookie tins every Christmas because they set quickly and hold their shape.
Every family makes them a little differently, with peanuts, marshmallows or sprinkles mixed in. So I tested a lot of combinations and landed on two base recipes.
The noodles came first. I wanted each version to use one full 12 oz bag of chow mein noodles, because nobody wants a half open bag in the pantry. Then I built everything else around that bag.
For the butterscotch version, I tested different amounts of peanut butter. One cup is where I landed.
The chocolate version skips the peanut butter on purpose. There’s already a peanut butter version, so this one is butterscotch and semi-sweet chocolate chips. That way you get two different haystacks, not the same one twice!
Both recipes give you a dependable starting point that feels familiar. But you still have the freedom to make them your own with any of the mix-ins in my variations below!
What are Haystack Cookies?
Haystacks are a no bake cookie made with crunchy chow mein noodles coated in melted butterscotch chips and either peanut butter or chocolate. You scoop them into little mounds that look like haystacks, then let them set. No oven, and no special equipment.
If you love no bake treats, try my Peanut Butter Balls, Church Window Cookies and Turtle Bark too.
Haystacks Recipe Ingredients
Four ingredients cover both versions. Get the full amounts in the recipe card below.
- Chow mein noodles: One full 12 oz bag per version. That’s on purpose, so you never end up with a half open bag.
- Butterscotch chips: The base of both versions. Each one uses 11 oz.
- Creamy peanut butter: Butterscotch version only. I tested different amounts and landed on 1 cup.
- Semi-sweet chocolate chips: Chocolate version only. They go in where the peanut butter would. White chocolate chips work too.
How to Melt Chocolate in the Microwave
Use a microwave safe glass bowl, and make sure it’s completely dry. Even a little water makes chocolate seize. Melt at 50% power and stir every minute so it doesn’t scorch. Stop while a few chips still hold their shape, then keep stirring and they’ll finish melting.
How to Make Haystacks
Both versions use the same method. The only difference is what goes in the bowl with the butterscotch chips.
Butterscotch Haystack Recipe
- Baking sheet. Line 2 baking sheets with silicone mats, parchment paper or wax paper.
- Melt. Place the butterscotch chips and peanut butter in a large microwave-safe bowl. Microwave for 1 minute on 50% power. Stir. Repeat, microwave for 1 minute on 50%, stir. If not completely melted, microwave for 30-45 seconds on 50% power. Stir until smooth.
- Stir. Gradually add the crunchy noodles to the melted chocolate, mixing well to coat them.
- Scoop. Use a cookie scoop (I used a large #20 cookie scoop also 3.5”) to quickly scoop mounds of noodles onto the prepared baking sheet. Allow the haystacks to harden completely at room temperature, about 1-2 hours before removing from the tray. Store in an airtight container.
Chocolate Haystacks Recipe
- Baking sheet. Line 2 baking sheets with silicone mats, parchment paper or wax paper.
- Melt. Place the butterscotch chips and chocolate chips in a large bowl. Microwave for 1 minute on 50% power. Stir. Repeat, microwave for 1 minute on 50%, stir. If not completely melted, microwave for 30-45 seconds on 50% power. Stir until smooth.
- Stir. Gradually add the crunchy noodles to the melted chocolate, mixing well to coat them.
- Scoop. Use a cookie scoop (I used a large #20 cookie scoop also 3.5”) to quickly scoop mounds of noodles onto the prepared baking sheet. Allow the haystacks to harden completely at room temperature, about 1-2 hours before removing from the tray. Store in an airtight container.
Haystack Recipe Variations
Every family makes haystacks a little differently. Add about ½ cup of any of these:
- Mini marshmallows
- Chopped nuts (walnuts, almonds, pecans or cashews)
- Holiday sprinkles
- Chopped pretzels
Want a different chocolate? Swap white chocolate chips for the semi-sweet chips in the chocolate version.
Mint: add 1/2 tsp mint extract.
My Pro Tips for Haystacks
- Dry your bowl completely before you melt. Even a little water makes the chips seize.
- Melt at 50% power and stop while some chips still hold their shape. Stirring finishes the job.
- Line your baking sheets before you start melting, so you can scoop right away.
- Use a large cookie scoop or a spoon to make the mounds.
- Want them to set faster? If it’s cold where you live, set the trays in the garage.
How to Store, Make Ahead, and Freeze Haystacks
To store: Keep them in an airtight container at room temperature, in a cool, dry place, for up to 1 week. If your kitchen runs warm, store them in the fridge or a cool, dark spot.
To make ahead: Since they keep for a week, you can make them a few days before you fill your cookie tins.
To freeze: Freeze them in an airtight container or freezer bag for up to 3 months. Thaw them in the fridge overnight.
Recipe for Haystacks FAQs
No. An airtight container on the counter works for up to 1 week. If it’s warm where you live, keep them in the fridge or a cool, dark spot.
Yes! I’ve tested it. Freeze them in an airtight container or freezer bag for up to 3 months, then thaw them in the fridge overnight.
Too many noodles for the amount of melted chips. That’s why I built each version around one bag of noodles and tested the ratio. Stick with the amounts in the recipe card and they stay chewy.
More Christmas Treats
- Peanut Butter Blossoms
- Chocolate Cherry Cookies
- Christmas English Toffee
- Cut Out Sugar Cookies
- Tiger Butter
- Butter Mints
- Puppy Chow
- Rocky Road Fudge
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Haystack Cookies (2 Ways)
Video
Ingredients
Butterscotch Haystacks
- 11 oz butterscotch chips
- 1 cup (270g) creamy peanut butter
- 12 oz chow mein noodles
Chocolate Haystacks
- 11 oz butterscotch chips
- 1 ½ cups (255g) semi-sweet chocolate chips
- 12 oz chow mein noodles
Instructions
Butterscotch Haystacks
- Line 2 baking sheets with silicone mats, parchment paper or wax paper.
- Place the butterscotch chips and peanut butter in a microwave safe bowl. Microwave for 1 minute on 50% power. Stir. Repeat, microwave for 1 minute on 50%, stir. If not completely melted, microwave for 30-45 seconds on 50% power. Stir until smooth. Gradually add the noodles to the chocolate, mixing well to coat them.11 oz butterscotch chips, 1 cup (270g) creamy peanut butter, 12 oz chow mein noodles
- Use a cookie scoop (I used a large #20 cookie scoop also 3.5”) to quickly scoop mounds of noodles onto the silicone mat. Allow the haystacks to harden completely, about 1-2 hours before removing from the tray. Store in an airtight container.
Chocolate Haystacks
- Line 2 baking sheets with silicone mats, parchment paper or wax paper.
- Place the butterscotch chips and chocolate chips in a microwave safe bowl. Microwave for 1 minute on 50% power. Stir. Repeat, microwave for 1 minute on 50%, stir. If not completely melted, microwave for 30-45 seconds on 50% power. Stir until smooth. Gradually add the noodles to the chocolate, mixing well to coat them.11 oz butterscotch chips, 1 1/2 cups (255g) semi-sweet chocolate chips, 12 oz chow mein noodles
- Use a cookie scoop (I used a large #20 cookie scoop also 3.5”) to quickly scoop mounds of noodles onto the silicone mat. Allow the haystacks to harden completely, about 1-2 hours before removing from the tray. Store in an airtight container.
Last Step: I’d love to hear what you think. Leave a rating and comment here.
I subscribed to your email a little while back this year. I don’t remember the recipe that I saw that drew me to your webpage, but you certainly have my attention with your BUTTERSCOTCH haystack recipe. I’ve never seen or heard of anyone making these except my mother (I don’t get out much). I remember eating these when I was very young. I introduced these to my wife a bunch of years ago and she really liked them. Thank you for the pleasant surprise of finding this on your website.