No-Bake Peanut Butter Haystack Cookies Recipe

These butterscotch and peanut butter haystack cookies are irresistibly good and require just four simple ingredients. They come together quickly — under 30 minutes — to make a tray of bite-size, sweet-and-salty no-bake cookies with a satisfying crunch from Chow Mein noodles.

No-bake recipes like these are lifesavers when time is short but you still want homemade holiday cookies.

Ingredients

These peanut butter haystacks use only four ingredients: crunchy Chow Mein noodles, creamy peanut butter, butterscotch morsels (or chips), and crushed roasted peanuts.

• 1 cup butterscotch morsels
• ½ cup creamy peanut butter
• 2 cups Chow Mein noodles
• ½ cup roasted peanuts, slightly chopped or crushed

Prep

• Line baking sheets with parchment or wax paper and set aside.
• Choose a melting method for the chips and peanut butter: double boiler (recommended), slow cooker on warm, or short microwave intervals, stirring between bursts.

Directions

• Step 1: Set up a double boiler by adding about 2 inches of water to a saucepan and placing a heat-safe bowl on top so it rests above the water. Add the butterscotch morsels and peanut butter to the bowl and heat over very low heat, stirring constantly until fully melted and smooth.

• Step 2: Remove the bowl from the pot and place it on a stable surface. Be careful not to splash water into the melted mixture.

• Step 3: Add the Chow Mein noodles and crushed peanuts to the melted mixture. Use a large silicone spatula to gently fold until the noodles and nuts are evenly coated.

Mix until the coating is even and all pieces are well combined.

• Step 4: Using a 1-tablespoon cookie scoop or a tablespoon, scoop level portions and drop them onto the prepared baking sheets. Leave about an inch of space between cookies.

Repeat until all the mixture is portioned.

• Step 5: Allow the cookies to cool and harden at room temperature. Once set, store them in an airtight container with parchment between layers to prevent sticking.

How to melt the chips

There are three reliable methods to melt the butterscotch morsels and peanut butter together:

• Double boiler: Place a glass or metal bowl over a pot with a few inches of gently simmering water and melt the chips slowly, stirring until smooth. This is the gentlest, safest method to prevent overheating.
• Microwave: Heat in short 15–20 second intervals, stirring between bursts. Be careful—overheating can cause the chips to seize and become unusable.
• Slow cooker: Use the warm setting to melt chips and peanut butter gradually; stir occasionally until smooth.

Recipe FAQs

These easy, no-bake cookies are ideal for holiday gatherings, cookie exchanges, or whenever you want a quick homemade treat.

Recipe Expert Tips

• Melting: A double boiler gives the most control and reduces the risk of seizing. If using a microwave, heat briefly and stir often.
• Portioning: A small cookie scoop ensures uniform cookies and speeds up assembly.
• Storage: Store hardened haystacks in an airtight container in a cool cabinet with parchment between layers; they keep well for about two weeks.
• Scaling: No-bake recipes are easy to double or triple for cookie exchanges or larger gatherings.