The Best No-Bake Haystack Cookies

No Bake Chocolate Haystack Cookies
Katie Workman /
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 15 Haystacks (15 Servings)
Nutritional Guidelines (per serving)
183 Calories
10g Fat
19g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 15 Haystacks (15 Servings)
Amount per serving
Calories 183
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Protein 6g
Calcium 35mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

No-bake cookies are fun to make all year round but are especially perfect for the summer. Who wants to fire up the oven on a hot day? Luckily, you don't have to swear off sweets when the temperatures rise. Use your microwave or a double boiler to whip up some crunchy, chocolatey haystack cookies. They're great for a party, potluck, picnic, or for sticking in a school box.

Haystacks are one of the quintessential no-bake cookies and for a very good reason—they are delicious, easy, and a crowd-pleaser. Chocolate, butterscotch, and peanut all come together for a decadent treat. The chow mein noodles add crispy crunch and just a hint of salt. You could try these with all chocolate or all butterscotch, or use crushed pretzels instead of the peanuts to give them your own twist.


  • 1 cup butterscotch chips
  • 1 cup chocolate chips (semi-sweet)
  • 2 tablespoons peanut butter (crunchy or smooth)
  • 1 (6-ounce) package chow mein noodles (3 1/2 cups)
  • 1 cup peanuts (unsalted or lightly salted, lightly crushed)

Steps to Make It

  1. Gather the ingredients. Line two baking sheets with parchment paper. 

  2. Melt the butterscotch and chocolate chips in a double boiler or using the microwave. Microwave on high, stopping every 15 seconds giving the chips a stir until they are melted. Stir in the peanut butter until well combined.

  3. Combine the noodles and the peanuts in a large bowl. Pour the butterscotch-peanut butter mixture over and stir to combine. All of the noodles and nuts should be coated.

  4. Drop the mixture by heaping tablespoons onto the prepared baking sheet. Allow to fully set before serving. In warmer months, this is best done in the fridge. If chilled, let them sit at room temperature for several minutes before serving. 

  5. Store in an airtight container for up to three days.

Recipe Variations

  • Use all chocolate chips or all butterscotch chips
  • Replace the chocolate or butterscotch chips with white or dark chocolate chips
  • Replace the peanuts or some of the chow mein noodles with pretzel rods
  • Replace the peanuts with a different nut, mini M&Ms, or even crushed potato chips


  • To crush the peanuts, place them in a sturdy zip-top bag, press the air out, seal, and whack it with a rolling pin or mallet. Don’t crush them into a powder, you want some texture—just break them into slightly smaller pieces. You could also use the food processor to pulse them a few times to make chunks.
  • If you don’t have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with an inch of water in the bottom. Make sure the bottom of the bowl doesn't touch the water. Bring the water to a simmer and stir the chips frequently until they melt.