Christmas Butterscotch Haystack Cookies are perfect for busy holiday baking when you need something festive without turning on the oven. These no bake cookies come together in just 15 minutes with five simple ingredients, making them ideal for last-minute cookie trays or holiday parties.
Christmas Butterscotch Haystack Cookies
What I love most is how easy these are to customize with your favorite holiday colors. The combination of butterscotch and peanut butter creates a sweet, salty flavor that kids and adults both enjoy, and the crunchy chow mein noodles give them that classic haystack texture everyone expects.
Ingredients & Equipment
You’ll need these ingredients to make Christmas Butterscotch Haystack Cookies:
- Chow mein noodles
- Butterscotch chips
- Creamy peanut butter
- Red and green mini M&Ms
- Christmas sprinkles
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Medium microwave safe bowl
- Spoon
- Cookie scoop
- Parchment paper
- Baking sheet or tray
Step By Step Directions
This recipe makes 24 servings. It takes 15 minutes of prep time and 30 minutes of down time.
Step 1. Line a large baking sheet or tray with parchment paper.
Step 2. In a medium microwave safe bowl, heat the butterscotch chips and peanut butter in 30 second intervals, stirring between each heating session, until smooth and fully melted.
Step 3. Gently stir the chow mein noodles and the melted mixture together until everything is coated.
Step 4. Use a 2 tablespoon cookie scoop to gather the mixture, then drop onto the parchment paper.
Step 5. Top with a few mini M&Ms and sprinkles.
Step 6. Allow to set for 1 hour, or chill in the refrigerator for 20 minutes for a quicker set.
Variations
- Swap butterscotch chips for milk chocolate or white chocolate chips for different flavor combinations.
- Use different colored M&Ms or sprinkles to match any holiday or occasion.
- Add a handful of mini marshmallows to the mixture before scooping for extra sweetness.
- Try crunchy peanut butter instead of creamy for added texture.
- Mix in some chopped pretzels with the chow mein noodles for a sweet and salty twist.
- Use holiday colored candy melts instead of butterscotch for vibrant seasonal colors.
Leftovers & Storage
Store your Christmas Butterscotch Haystack Cookies in an airtight container at room temperature for up to one week. You can also refrigerate them if your kitchen is warm, which helps them stay firm. These cookies actually hold up well in storage and make great make-ahead treats for holiday cookie exchanges.
Tips & Tricks
- Break the chow mein noodles into smaller pieces before mixing so the cookies hold together better and are easier to eat.
- Stir gently when combining the noodles with the melted mixture to avoid breaking the noodles too much.
- Use a cookie scoop for uniform sizes that look professional on your cookie tray.
- Work quickly once the butterscotch mixture is melted, as it starts to thicken as it cools.
- If the mixture gets too thick before you’re done scooping, pop it back in the microwave for 10 seconds to soften.
- Let the cookies set completely before stacking them in a container to prevent sticking.
Recipe FAQs
Can I make these without peanut butter? Yes, you can substitute sunflower seed butter or almond butter if you have a peanut allergy. The texture and flavor will be slightly different but still delicious.
Why are my haystack cookies falling apart? Make sure you’re stirring the noodles and melted mixture thoroughly so everything is well coated. Also, let them set completely before handling them.
Can I freeze these cookies? Yes, these freeze well for up to two months. Layer them between parchment paper in an airtight container and thaw at room temperature when ready to serve.
What if I don’t have chow mein noodles? You can use crushed cornflakes, Rice Krispies cereal, or even pretzel sticks as a substitute. The texture will be different but the cookies will still taste great.
How do I know when they’re completely set? The cookies are ready when they feel firm to the touch and no longer sticky. If you’re unsure, refrigerate them for 20 minutes to speed up the setting process.
Can I make these ahead for a party? Absolutely! These are perfect make-ahead cookies and actually taste better after sitting for a day. Just store them in an airtight container until you’re ready to serve.
More Recipes
- Chocolate Chip Snowball Cookies
- Christmas M&M Cookies
- Santa’s Trash Cookies
- Pecan Snowball Cookies
- Reindeer Gingersnap Cookies
- Christmas Oreos
- Hungarian Cookies (aka Kiffles Cookies)
- Twix Cookies
- Oatmeal Cranberry Cookies
- Peppermint Cake Mix Cookies
Equipment
Ingredients
- 5 ounces chow mein noodles broken into smaller pieces
- 1 cup butterscotch chips
- 6 Tablespoons creamy peanut butter
- 2 tbsp red and green mini M&Ms
- 1-2 tsp Christmas sprinkles
Instructions
- Line a large baking sheet or tray with parchment paper.
- In a medium microwave safe bowl, heat the butterscotch chips and peanut butter in 30 second intervals, stirring between each heating session, until smooth and fully melted.
- Gently stir the chow mein noodles and the melted mixture together until everything is coated.
- Use a 2 tablespoon cookie scoop to gather the mixture, then drop onto the parchment paper.
- Top with a few mini M&Ms and sprinkles.
- Allow to set for 1 hour, or chill in the refrigerator for 20 minutes for a quicker set.
Notes
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