Christmas haystacks are the no-bake cookie that shows up at every holiday cookie swap and disappears first. The recipe is almost embarrassingly simple: melt butterscotch chips (and usually chocolate) together, stir in chow mein noodles and sometimes peanuts or coconut, then drop spoonfuls onto parchment and let them set. The result is a crunchy, salty-sweet cluster that somehow tastes far more interesting than any of its individual ingredients suggest.
These are a distinctly American Christmas treat, popularized in the mid-twentieth century when convenience foods like canned chow mein noodles became pantry staples. They go by many names: haystack cookies, bird's nest cookies, chow mein noodle cookies. The "haystack" name comes from the rough, tousled shape of each mound, which looks nothing like a cookie but eats like one.
The key to a good haystack is balance: enough coating to hold each cluster together without drowning the noodles, which need to stay audibly crunchy. Use butterscotch chips as your base for the classic flavor, and add semi-sweet chocolate for depth. Salted peanuts are optional but recommended, adding a roasted note that keeps things from tipping too sweet.
Equipment
Instructions
Tap each step to track your progress
- 1
Line two large baking sheets with parchment paper and set aside. Have a cookie scoop or two spoons ready before you start melting.
- 2
Combine the butterscotch chips, chocolate chips, and coconut oil in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Stir constantly until the chips are fully melted and the mixture is smooth, 3 to 4 minutes. Remove from heat immediately.
- 3
Working quickly, add the chow mein noodles and peanuts to the melted mixture. Fold gently with a rubber spatula until every noodle is evenly coated. The mixture will look rough and clumpy, which is exactly right.
- 4
Drop heaped tablespoons of the mixture onto the prepared baking sheets, spacing them about 1 inch apart. Use two spoons or a cookie scoop to shape rough mounds. Do not flatten or smooth them.
- 5
Immediately sprinkle each haystack with a pinch of flaky sea salt while the coating is still wet.
- 6
Let the haystacks set at room temperature for 45 minutes to 1 hour, or transfer the trays to the refrigerator for 20 minutes to speed things up. The cookies are ready when firm and no longer tacky.
Tips & Tricks
Work fast once the chips are melted
The butterscotch and chocolate mixture thickens quickly as it cools. Have your parchment-lined trays ready, your scoops ready, and the noodles pre-measured in a bowl before you turn on the heat. You have roughly 5 minutes of good working time after folding everything together.
Use canned crispy chow mein noodles, not fresh
The recipe calls for the shelf-stable canned or bagged crispy chow mein noodles (La Choy is the classic American brand). Fresh or refrigerated noodles will not work here; they will turn soft immediately. Crispy chow mein noodles are usually found in the Asian foods aisle near soy sauce.
Do not skip the coconut oil
A tablespoon of coconut oil or vegetable shortening in the melt keeps the coating fluid longer and gives the finished haystacks a slight gloss. Skipping it results in a duller, thicker coating that is harder to work with.
Salt the haystacks while still wet
Flaky sea salt added right after scooping sticks to the surface of the warm coating. Once the coating sets, the salt will not adhere. This step takes 30 seconds and makes a real difference in how balanced the final cookie tastes.
Make them ahead for cookie swaps
Haystacks are one of the best make-ahead no-bake cookies. Make them 3 to 5 days before your event, store in a tin at room temperature, and they will be at peak texture on the day. Unlike most cookies, they do not dry out or go stale quickly.
Troubleshooting
My coating seized up and turned grainy
The chocolate or butterscotch chips were overheated or water got into the bowl. Even a single drop of water can cause chocolate to seize. Use a completely dry bowl, keep the heat low, and stir constantly. If it happens, stir in 1 teaspoon of coconut oil at a time to try to recover the mixture. If it is fully seized, unfortunately, you need to start over.
The haystacks won't hold together
You need more coating relative to noodles. Add another 1/2 cup of chips to the melt, re-melt them, then stir the existing noodle mixture back in. Alternatively, work faster next time: the mixture thickens as it cools, and if you let it sit too long before scooping, the noodles do not bond as well.
The noodles taste soggy, not crunchy
The chow mein noodles absorbed moisture, either from a humid kitchen or from being stored in an opened bag. Use freshly opened noodles, and eat the finished haystacks within a week for maximum crunch.
My haystacks are spreading flat
The melted mixture was too hot when you scooped it. Let it cool for 2 to 3 minutes after removing from the heat before folding in the noodles. The mixture should be thick enough to hold its shape when dropped onto the pan.
The butterscotch flavor is too sweet
Use salted peanuts and do not skip the flaky sea salt on top. The salt cuts through the sweetness significantly. You can also reduce butterscotch chips to 8 oz and increase chocolate chips to 1.5 cups for a more balanced flavor.
Variations
Peanut Butter Haystacks
Replace the butterscotch chips with 1 cup peanut butter chips and reduce the chocolate chips to 1/2 cup. Add 2 tablespoons of creamy peanut butter to the melting mixture for a more pronounced peanut flavor. The result is richer and slightly softer at room temperature.
Toasted Coconut Haystacks
Swap the peanuts for 1 cup of toasted sweetened shredded coconut. The coconut toasts quickly in a dry pan over medium heat, 3 to 4 minutes, until golden. This version is nut-free and has a lighter, tropical-tinged flavor that works surprisingly well with the butterscotch.
Dark Chocolate Haystacks
Use all dark chocolate chips (72% cacao or higher) in place of butterscotch and semi-sweet chips combined. Add 1 tablespoon of unsalted butter to the melt for smoothness. The result is more sophisticated and less sweet, closer to a confection than a cookie. Good choice for adults.
Vegan Adaptation
Use dairy-free butterscotch chips (Enjoy Life and several store brands work well) and dairy-free chocolate chips. Replace the coconut oil already in the recipe. The only other swap is to confirm your chow mein noodles are egg-free (most canned varieties are). The finished haystacks are functionally identical to the original.
Serving & Gifting
Haystacks are a natural fit for cookie swaps and gift tins because they are sturdy, individually sized, and hold up without refrigeration. Stack them in a single layer on a plate or arrange in mini cupcake liners for a cleaner presentation. They pair well with a strong cup of coffee, black tea, or a cold glass of milk. If gifting, pack in tins with parchment between layers; a box of 12 in a decorative tin tied with a ribbon makes a simple, crowd-pleasing gift.
Storage & Freezing
Store haystacks in an airtight container at room temperature for up to 2 weeks. In hot or humid conditions, refrigerate them to prevent the coating from going soft or tacky; bring to room temperature before serving for best texture. Haystacks freeze well: layer between sheets of parchment in a freezer-safe container for up to 3 months. Thaw at room temperature for 30 minutes before eating.
Common Questions
Can I use microwave to melt the chips instead of a double boiler?
Yes. Combine the chips and coconut oil in a microwave-safe bowl and heat in 30-second bursts on 50% power, stirring between each burst. Stop when about 90% melted and stir until the residual heat finishes the job. This prevents overheating, which is the main cause of seized chocolate.
Do Christmas haystacks need to be refrigerated?
Not necessarily. They keep fine at room temperature in an airtight container for up to 2 weeks. Refrigerate only if your kitchen is warm (above 75 F / 24 C) or humid, as the butterscotch coating can get tacky. Pull them out 15 minutes before serving if refrigerated.
Can I make haystacks without peanuts?
Yes. Leave the peanuts out entirely, or replace them with an equal amount of toasted coconut, sunflower seeds, or pretzels. The texture changes slightly but the cookies hold together just as well. This is also the best option for nut-free households.
What are chow mein noodles and where do I find them?
Chow mein noodles used in this recipe are the dried, pre-fried crunchy noodles sold in cans or bags in the Asian foods section of most American grocery stores. La Choy is the most common brand. They are not the same as fresh noodles or ramen noodles; the crunch is essential to the recipe.
How many haystacks does this recipe make?
Using a 1-tablespoon scoop, the recipe makes about 36 haystacks. For larger mounds (1.5 tablespoon), expect 24 to 28. The batch scales easily: halve it for a small batch, or double it for large cookie exchanges.
Can I use white chocolate instead of butterscotch?
Yes. White chocolate chips melt similarly and produce a sweeter, creamier-tasting haystack. Reduce or omit the semi-sweet chocolate chips so the flavors do not compete. Add 1/4 teaspoon of vanilla extract to the white chocolate melt to enhance the flavor.
