12/7/2021 | By Seniors Guide Staff

Amelia Rampe,

Want a crowd-pleasing cookie that has just five ingredients and doesn’t even require turning on the oven? Say hello to haystacks no-bake cookies! Grab the kiddos and let’s get cooking: You’ll have a big batch of haystacks in under an hour.

What are haystacks made of?

Haystacks no-bake cookies consist of fried chow mein noodles and peanuts coated in a mixture of melted peanut butter and butterscotch chips. The chow mein noodles give the cookie Pocky stick vibes, while the peanuts give body to the overall flavor and add textural contrast. The result is a crunchy, salty-sweet cookie that will be snatched up faster than you can say “haystacks.”

Not a fan of butterscotch? You can substitute any type of chocolate chip – milk, dark, or white. Also, if you can’t find roasted and salted peanuts, feel free to swap in cocktail peanuts or Spanish peanuts, or use unsalted and add more salt to the cookies to taste.

What’s the best peanut butter for haystacks?

This recipe will only work with store-bought creamy peanut butter such as Jif or Skippy, which contain emulsifiers that help the peanut butter melt into the right consistency. Natural peanut butters, like Smucker’s Natural or anything freshly ground, will seize and harden.

How long do haystacks last?

Haystacks can be refrigerated for up to one week, or frozen for up to six months. But trust me: They will not last this long. I once shared some at a party and they were the first thing to go.

Haystacks No-Bake Cookies

Makes 36 haystacks


  • 3/4 cup dry-roasted, salted peanuts
  • 1 (11-ounce) bag butterscotch chips (about 2 cups)
  • 1/2 cup Skippy or Jif creamy peanut butter (do not use natural)
  • 1/4 teaspoon kosher salt
  • 1 (12-ounce) bag fried chow mein noodles, such as La Choy


  1. Line two rimmed baking sheets with wax or parchment paper. Coarsely chop 3/4 cup roasted salted peanuts.
  2. Place 1 (11-ounce) bag butterscotch chips, 1/2 cup creamy peanut butter and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave for 2 minutes, stirring vigorously with a rubber spatula halfway through. If not completely melted, microwave in 20-second intervals, vigorously mixing between each, until the mixture is mostly melted with some lumps, 1 to 2 minutes more. (Alternatively, melt the ingredients together in a double boiler over low heat, then transfer to a large bowl.)
  3. Add the peanuts and 12 ounces fried chow mein noodles. Stir until the mixture is well-combined.
  4. Scoop two heaping tablespoon portions of the haystack mixture onto the baking sheets, about 20 per sheet. Let sit until the haystacks harden and set, 40 minutes at room temperature or 20 minutes in the refrigerator.

Related: Another kid-friendly recipe – Sweet Applesauce Mini Muffins

Related: Another irresistible, easy peanut butter cookie recipe: Flourless Peanut Butter Cookies

Amelia Rampe is a studio food editor for, a nationally known blog for people who love food and home cooking. Submit any comments or questions to

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Seniors Guide Staff

Seniors Guide has been addressing traditional topics and upcoming trends in the senior living industry since 1999. We strive to educate seniors and their loved ones in an approachable manner, and aim to provide them with the right information to make the best decisions possible.

Seniors Guide Staff