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Golden butterscotch haystack cookies made with crunchy chow mein noodles and salted peanuts arranged on wax paper in a cozy Christmas kitchen.

Old-Fashioned Christmas Haystack Cookies

Easy no-bake Christmas haystack cookies made with butterscotch chips, crispy chow mein noodles, and salted peanuts. A classic sweet-and-salty holiday treat.
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Ingredients Method Notes

Ingredients
  

  • 1 package 11 oz butterscotch baking chips
  • 3 cups crispy chow mein noodles
  • 1 cup salted roasted peanuts
  • 1 tablespoon creamy peanut butter optional

Method
 

  1. Line two large baking sheets with wax paper or parchment paper.
  2. Place the butterscotch chips in a microwave-safe bowl.
  3. Microwave at 50% power in 20-second intervals, stirring after each interval, until melted and smooth.
  4. Stir in the optional peanut butter until combined.
  5. Gently fold in the crispy chow mein noodles until coated.
  6. Add the salted roasted peanuts and stir gently.
  7. Drop approximately 2-tablespoon portions onto the prepared baking sheets.
  8. Allow the cookies to set at room temperature for about 30 minutes, until firm.
  9. If necessary, refrigerate for 15–20 minutes to help the coating harden.
  10. Transfer the completely set haystacks to an airtight container.

Notes

Use crispy, ready-to-eat chow mein noodles, not cooked noodles.
Melt butterscotch chips slowly to prevent scorching.
Fold gently to avoid breaking the noodles.
Scoop the mixture before the coating begins to harden.
Store in an airtight container at room temperature for up to 1 week.
Refrigerate for up to 2 weeks or freeze for up to 2 months.