Haystack Cookies
Posted Mar 25, 2026
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Make haystack cookies two ways using either semisweet or white chocolate! This no-bake haystack cookie recipe is easy and delicious.
These haystack cookies are a classic, nostalgic treat that couldn’t be easier to make. They’re the perfect addition to a holiday cookie tray, or to use as nests in the spring! I created this recipe so you can make them two delicious ways, depending on what you’re craving (or what you have on hand).
Both versions start with the classic, tried-and-true ingredients—peanut butter, butterscotch, and chow mein noodles. That irresistible combination is what gives haystack cookies their signature flavor and texture that everyone loves.
But you get to choose which flavor and color you prefer – a light brown haystack cookie using white chocolate, or darker brown haystack cookies using semisweet chocolate. Either way, these no-bake haystack cookies come together quickly and are always a hit.
Haystack Cookies: Ingredients & Substitutions
- Chow Mein Noodles. use these dry chow mein noodles. Or you can use rice crispy cereal or cornflakes.
- Creamy peanut butter. use a variety that is solid at room temperature.
- Butterscotch chips. You can find these in the baking aisle in just about every grocery store.
- White/Semisweet chocolate. Really any chocolate variety works well in this recipe – milk, dark, semisweet or white.
How to Make Haystack Cookies
Let’s walk through how to make this recipe step-by-step, and don’t forget to watch the video for additional guidance.
Begin by lining a baking sheet with a silicone baking mat (which I highly recommend purchasing one or two if you love baking. I use mine every day). You could also use wax paper. This prevents the haystack cookies from sticking to the baking sheet.
White Chocolate Haystacks
Then, to make white chocolate haystacks – melt the white chocolate, butterscotch chips and peanut butter together either in the microwave or on the stovetop over low heat, stirring often until smooth.
Once the chips are melted and the mixture is smooth, add the chow mein noodles and a pinch of sea salt and stir until the noodles are coated.
Let the cookie mixture cool in the bowl for 5 to 10 minutes, stirring every few minutes. Until it is sticking to the noodles.
Then, use a 1 Tablespoon measuring spoon or cookie scoop to drop portions of the mixture onto the prepared baking sheet.
Let the haystack cookies harden either at room temperature, or in the refrigerator or freezer (faster)!
Semisweet Chocolate Haystacks
Making the semisweet version is exactly the same as the white chocolate version, you just use semisweet chips instead! So, begin by melting the semisweet chocolate, butterscotch chips and peanut butter together either in the microwave or on the stovetop over low heat, stirring often until smooth.
Then stir in the chow mein noodles and sea salt and let the mixture cool in the bowl for 5 to 10 minutes, stirring often – until it’s coating the noodles and sticking to them.
Then, use a 1 Tablespoon cookie scoop or measuring spoon and drop portions of the mixture onto the prepared baking sheet.
Let them harden and enjoy!
Serve
Serve the haystack cookies at room temperature for the best taste and texture. They’re a great addition to your holiday cookie trays (along with all of my Christmas cookie recipes). I also feel like they give “nest” vibes and are a fun cookie to make in the spring for Easter with some candy eggs or jelly beans on top.
Store/Freeze
Store haystack cookies in an airtight container at room temperature for up to 1 week. Or in the freezer for up to 2 months. Thaw at room temperature before serving. Do not microwave.
Haystack Cookies Recipe FAQS
I suggest using chow mein noodles for the most authentic taste and texture. However, rice crispy cereal, crushed pretzel sticks, or corn flakes could be used. I suggest starting with less than the recipe calls for and adding more as-needed.
Haystack cookies are no-bake cookies made with melted chocolate, butterscotch, peanut butter, and crunchy chow mein noodles. They’re named for their haystack-like shape that comes from the chow mein noodles, and are popular on holiday cookie trays.
You can use semisweet chocolate or white chocolate.
You can substitute another nut or seed butter in place of peanut butter.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Haystack Cookies
Video
Ingredients
White Chocolate Haystacks (Light Brown)
- ½ cup white chocolate chips (3 ounces)
- ½ cup butterscotch chips (3 ounces)
- ⅓ cup creamy peanut butter
- 6 ounces chow mein noodles (about 3 cups)
- Pinch sea salt
Semisweet Chocolate Haystacks (Dark Brown)
- ½ cup semisweet chocolate chips (3 ounces)
- ½ cup butterscotch chips (3 ounces)
- ⅓ cup creamy peanut butter
- 6 ounces chow mein noodles (about 3 cups)
- Pinch sea salt
Instructions
- Line a baking sheet with a silicone baking mat or wax paper, set aside.
- Melt baking chips (white or semisweet chocolate), butterscotch chips and peanut butter over low heat until smooth, stirring often, or melt in the microwave by putting the ingredients in a glass container and warming for 1 minute.
- Once the mixture is smooth, add the chow mein noodles and a pinch of sea salt and stir until the noodles are coated.
- Let the mixture cool in the bowl for 5 to 10 minutes, stirring every few minutes. Until it is sticking to the noodles.
- Use a 1 Tablespoon measuring spoon to drop portions of the mixture onto the prepared baking sheet.
- Let harden either at room temperature or in the refrigerator (preferred).
Notes
- Chow Mein Noodles. use these dry chow mein noodles. Or you can use rice crispy cereal or cornflakes.
- Creamy peanut butter.don’t use natural peanut butter that is liquid at room temperature (they won’t harden if you do) use a brand like skippy or Jiff or one that is solid at room temperature.
- White/Semisweet chocolate. Really any chocolate variety works well in this recipe – milk, dark, semisweet or white.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
