Easy No-Bake Butterscotch Haystack Cookies
Make these quick, crunchy haystack cookies using butterscotch and chow mein noodles. This no-bake recipe is simple and perfect for holiday cookie swaps or fast sweet treats.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 40 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (12 ounce) package butterscotch chips
- 1 (10 ounce) package semi-sweet chocolate chips
- 1 (5 ounce) can chow mein noodles
Instructions
- Line two baking sheets with parchment paper.
- Combine the butterscotch chips and chocolate chips in a large, microwave-safe bowl.
- Microwave on 50 percent power for 30 seconds. Stir well. Continue microwaving in 30-second intervals, stirring after each, until the chips are almost completely melted and smooth. Do not overheat.
- Stir the chow mein noodles into the melted chip mixture until the noodles are fully coated.
- Drop rounded tablespoons of the mixture onto the prepared baking sheets, forming small mounds.
- Let the cookies set at room temperature for about 30 minutes, or chill them in the refrigerator for 10 minutes until firm.
Notes
- For a chocolate peanut butter cluster variation, substitute half of the butterscotch chips with peanut butter chips.
- You can use oats or shredded coconut instead of chow mein noodles for a different texture.
- These cookies store well in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 35
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
- Cholesterol: 5