Butterscotch Haystack Cookies (No-Bake) (Edit recipe)

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These No-Bake Butterscotch Haystack Cookies are pure nostalgia! They were one of the very first treats I made when I was newly married and just learning my way around the kitchen. They aren’t baked—they’re simply mixed, dropped, and left to set—but they hold so many cozy memories. With just three ingredients and a few minutes of prep, these sweet, crunchy butterscotch clusters are the perfect last-minute holiday treat. They’re simple, festive, and unbelievably irresistible.They also pair beautifully with my Sourdough Pumpkin Raisin Cookies—together they make an easy, homey, and totally comforting dessert duo for any gathering.

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

3

Serves: 24

Ingredients

0.5 cup Creamy Peanut Butter
1 cup Butterscotch Chips
9 oz Gluten-Free Chow Mein Noodles, about 1½ cans

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep: Line a baking sheet with parchment paper.
Melt: In a large microwave-safe bowl, combine the butterscotch chips and peanut butter. Microwave in 30-second intervals, stirring between each, until completely smooth and melted.
Mix: Add the chow mein noodles. Stir quickly and gently to coat everything evenly.
Shape: Drop the mixture by spoonfuls onto the prepared baking sheet.
Set: Allow the cookies to cool and firm at room temperature, or place the tray in the refrigerator for faster setting.
Store: Keep in an airtight container at room temperature.

Notes

Alternative: You can use 5 ounces of chow mein noodles and ½ cup of roasted peanuts in place of the full 9 ounces of chow mein noodles.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	139
Fat:	8 g
Carbohydrates:	14 g
Protein:	2 g
Cholesterol:	6 g
Sodium:	135 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.