A few summers ago, I was helping out at a small-town fundraiser held in our church basement. It was one of those potluck-style evenings where everyone brought a dish, and the tables groaned under the weight of casseroles, pies, and every kind of cookie you can imagine. Between serving spaghetti and chatting with folks, I noticed a tray of funny-looking clusters tucked near the end of the dessert line.
They weren’t pretty in the classic sense, but people kept coming back for more. When I finally grabbed one, it was love at first bite—crunchy, sweet, peanut buttery, and ridiculously easy to eat. Later, I found out they were called haystack cookies, and the woman who made them swore she never turned on her oven for them. That stuck with me.
Now, years later, I’ve started making them for my own family. No fuss, no baking, and always a hit. My kids love sneaking the chow mein noodles before they even make it into the bowl, and my husband insists they taste best cold from the fridge. For me, these cookies are more than just a recipe—they’re proof that sometimes the simplest treats are the ones that bring people together.
Short Description
No Bake Haystack Cookies are crunchy, sweet clusters made with chow mein noodles, chocolate, butterscotch, and peanut butter. They come together in minutes, set in the fridge, and deliver a perfect mix of chewy and crispy in every bite.
Key Ingredients
- 1 (12-ounce) bag chow mein noodles
- 1 cup creamy peanut butter
- 1 (12-ounce) bag butterscotch chips
- 1 (12-ounce) bag milk chocolate chips
- ½ cup shredded coconut (optional)
- ½ cup chopped nuts (optional)
Tools Needed
- Medium saucepan
- Mixing spoon or spatula
- Baking sheet
- Parchment paper
- Measuring cups
Cooking Instructions
Step 1: Prepare the baking sheet
Line a large baking sheet with parchment paper and set aside.
Step 2: Melt the base mixture
In a medium saucepan, combine peanut butter, butterscotch chips, and milk chocolate chips. Melt slowly over low heat, stirring frequently until smooth and glossy. Be patient—if the heat is too high, the chocolate may seize.
Step 3: Fold in noodles
Remove the pan from the heat. Gently fold in the chow mein noodles, stirring carefully so they’re coated but not crushed.
Step 4: Form the clusters
Scoop spoonfuls of the mixture onto the prepared baking sheet, creating small haystack-style clusters.
Step 5: Add toppings
If using, sprinkle shredded coconut or chopped nuts over the tops while still soft.
Step 6: Chill and set
Place the baking sheet in the refrigerator for about 30 minutes, or until the cookies are firm to the touch.
Step 7: Store
Transfer the cookies into an airtight container. Keep in the fridge for up to one week.
Troubleshooting tip: If the mixture seems too stiff, add an extra tablespoon of peanut butter to loosen it before scooping.
Why You’ll Love This Recipe
Crunch Meets Creamy: The contrast of crispy noodles and smooth chocolate-peanut butter coating is unbeatable.
No Oven Required: Perfect for hot days or when you don’t feel like baking.
Quick and Easy: From start to finish, they’re ready in under 45 minutes (including chilling).
Kid-Friendly: Safe and fun for children to help shape.
Customizable: Add-ins like coconut or nuts let you make them your own.
Mistakes to Avoid & Solutions
Overheating the mixture: Chocolate burns quickly. Keep the heat low and stir constantly. If it seizes, try stirring in 1 teaspoon of vegetable oil.
Breaking the noodles too much: Stir gently to maintain that signature crunch. Use a folding motion instead of vigorous mixing.
Oversized clusters: Large scoops may not set evenly. Stick to spoonful-sized clusters for best texture.
Skipping parchment paper: Without it, the cookies can stick badly to the pan. Always line your sheet.
Rushing the chill time: Warm cookies fall apart easily. Give them a full 30 minutes in the fridge to set properly.
Serving and Pairing Suggestions
Serve on a platter at parties for a fun, retro treat.
Pair with a glass of cold milk for kids or iced coffee for adults.
Add them to a holiday cookie tin for variety.
Perfect for bake sales since they’re portable and don’t crumble easily.
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Place in a freezer-safe container with parchment layers between cookies. Freeze for up to 2 months. Thaw in the fridge before serving.
Room temperature: Not ideal for hot climates, as chocolate may soften or melt.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter adds extra texture, though it may make stirring a little harder.
2. Do I need to use chow mein noodles, or can I substitute?
Chow mein noodles give the classic crunch, but pretzel sticks or cornflakes can work as substitutes.
3. Can I make these cookies ahead of time?
Absolutely. They can be made 2–3 days in advance and stored in the fridge.
4. What if I don’t like butterscotch?
You can replace the butterscotch chips with white chocolate or more milk chocolate.
5. How do I keep them from sticking to each other in storage?
Place parchment paper between layers of cookies in your storage container.
Tips & Tricks
Melt the chips and peanut butter using a double boiler for gentler heat.
Use a cookie scoop for evenly sized clusters.
For extra shine, stir in 1 teaspoon of coconut oil into the melted mixture.
Add a pinch of sea salt on top before chilling for a sweet-salty twist.
Let kids decorate the tops with holiday sprinkles for festive fun.
Recipe Variations
White Chocolate Haystacks: Swap milk chocolate chips for white chocolate, then fold in dried cranberries for a festive touch.
Nut-Free Version: Skip the nuts and use sunflower seed butter instead of peanut butter. Same creaminess, allergy-friendly.
Mocha Haystacks: Add 1 teaspoon instant espresso powder into the melted mixture for a subtle coffee kick.
Trail Mix Haystacks: Stir in dried fruit and sunflower seeds with the noodles for a hearty snack.
Holiday Peppermint Haystacks: Crush candy canes and sprinkle them on top before chilling. The cool mint pairs beautifully with chocolate.
Final Thoughts
I’ve made these cookies dozens of times, and they never lose their charm. They come together quickly, taste incredible, and manage to please everyone at the table, from picky kids to adults with a sweet tooth. I love how they look like little bundles of chocolatey chaos yet still feel nostalgic and comforting.
On busy weeknights when I don’t want to fuss, these cookies save the day. On weekends, they turn into a family project that gets everyone into the kitchen. Sometimes, I tuck a few into lunchboxes as a surprise, and the smiles that follow make every minute in the kitchen worth it.
No Bake Haystack Cookies
Ingredients
- 1 12-ounce bag chow mein noodles
- 1 cup creamy peanut butter
- 1 12-ounce bag butterscotch chips
- 1 12-ounce bag milk chocolate chips
- ½ cup shredded coconut optional
- ½ cup chopped nuts optional
Instructions
- Line a baking sheet with parchment paper.
- In a saucepan, melt peanut butter, butterscotch chips, and chocolate chips over low heat, stirring until smooth.
- Fold in chow mein noodles gently until coated.
- Drop spoonfuls onto the sheet to form clusters.
- Sprinkle with coconut or nuts if desired.
- Chill for 30 minutes until set. Store in an airtight container in the fridge for up to a week.
