3 Ingredient No-Bake Haystack Cookie Recipe
No-bake haystack cookies are an easy last-minute Christmas treat made with milk chocolate, butterscotch, and crunchy potato chips.
These no-bake haystack cookies are one of those old-fashioned recipes that feel like Christmas the moment you make them. There is no oven to heat, no dough to roll, and no chilling time beyond letting the cookies set. Just a bowl, a spoon, and a little patience while they firm up. They are rich, sweet, and perfectly crunchy, with that irresistible mix of chocolate and butterscotch everyone loves.
I have been making haystack cookies for years, especially during the busy days leading up to Christmas. They are ideal when you need a quick cookie for a tray, a gift tin, or a last-minute gathering. While they are often thought of as a Christmas cookie, they are wonderful any time of year, and once you make them, you will see just how hard it is to stop at one.
What You Will Love About Haystack Cookies
- No baking required so your oven stays free for other holiday recipes.
- Quick to make from start to finish, perfect for busy December days.
- Simple ingredients you may already have on hand.
- Rich and crunchy texture with the perfect balance of sweet chocolate and salty chips.
- Easy to customize with nuts or without, depending on what you like.
- Perfect for gifting since they hold up well on cookie trays and in tins.
What Are Haystack Cookies
Haystack cookies are a classic no-bake cookie made by combining melted chocolate with crunchy mix-ins, then dropping spoonfuls onto parchment paper to set. They get their name from their rustic, piled-up shape, which looks a bit like a small haystack once the cookies firm up.
These cookies have been around for generations and are especially popular at Christmas because they are fast, simple, and do not require turning on the oven. Most versions use chocolate, butterscotch, and something crunchy like potato chips or chow mein noodles. The result is a sweet, salty, and satisfyingly crisp cookie that feels nostalgic and comforting.
My First Haystack Cookie
I tasted my first haystack cookie at a Christmas cookie exchange several years ago. I remember spotting the funny little lumpy cookies covered in chocolate and wondering what in the world they were made of. Curiosity got the best of me, so I took a bite.
To my surprise, they were salty, sweet, and incredibly crunchy. I was instantly hooked. That simple, unexpected combination made them stand out from all the other cookies on the table.
Since then, haystack cookies have become one of my favorite last-minute Christmas cookies to make. They are easy, dependable, and loved by everyone in my family, which is exactly what I want during the busy holiday season.
Ingredient Notes
One of the reasons these no-bake haystack cookies are so easy is that they use just a few simple ingredients. Each one plays an important role in creating that classic sweet and crunchy texture.
- Milk chocolate chips- 1 cup
Milk chocolate gives these haystack cookies a sweet, soft chocolate flavor that blends beautifully with the butterscotch. It does not overpower the butterscotch, which keeps the cookies balanced and nostalgic. - Butterscotch chips- 1 cup
Butterscotch gives haystack cookies their signature warm, familiar flavor. Combined with chocolate, it creates that classic taste many of us remember from childhood. - Potato chips- 2 1/2 cups after crushing
Crushed potato chips add the perfect salty crunch. They may sound unusual if you have never made haystacks before, but they are what make these cookies so irresistible. - Chopped nuts, optional- up to 1 cup
Nuts add extra texture and flavor, but they are completely optional. These cookies are just as delicious without them, which makes them easy to adapt for nut-free households. - Canola oil, optional
A small amount of oil can be added if needed to help the melted chips stay smooth and glossy, especially if the mixture seems thick.
The Best Potato Chips For These Cookies
The type of potato chips you use can make a big difference in how haystack cookies turn out. For the best texture and crunch, choose sturdy chips that can hold up well when mixed with melted chocolate.
Ridged potato chips work especially well because they stay crisp and do not break down too much. I like to use ridged chips like Ruffles, which give the cookies great structure and that classic crunch in every bite.
Potato sticks are another excellent option. They add a slightly different texture but still give the cookies that irresistible salty crunch. Potato sticks also hold their shape nicely and make the cookies easy to scoop and set.
Thin or delicate chips tend to crush too easily and can make the cookies softer than intended. Sticking with sturdy chips helps ensure the cookies stay crunchy and satisfying.
How To Crush Potato Chips
The easiest way to crush potato chips for haystack cookies is to place them in a zip-type bag and gently roll over them with a rolling pin. You want to break the chips into bite-sized pieces, not turn them into crumbs.
Check the bag as you go and stop when most of the chips are lightly crushed but still have some texture. Larger pieces give the cookies their classic crunch and rustic haystack shape. Over-crushed chips can make the cookies dense instead of crisp.
Measure the crushed chips after crushing, not before, for the best results.
This simple step makes a big difference in the final texture of the cookies.
Always measure the potato chips after they are crushed, not before. This ensures the cookies have the right balance of crunch and chocolate and do not turn out too dry or too soft.
Pro Tip: Measuring Potato Chips
How To Melt The Chocolate And Butterscotch Chips Smoothly
The key to great haystack cookies is melting the chocolate and butterscotch chips gently so they stay smooth and glossy. Taking a little care during this step makes the rest of the recipe effortless.
You can melt the chips using either the microwave or a double boiler. Both methods work well.
Microwave Method
Place the milk chocolate chips and butterscotch chips in a microwave-safe bowl. Heat for 30 seconds, and then 15-second intervals after that, stirring well after each round. Continue heating and stirring until the chips are completely melted and smooth. Stirring often prevents overheating and keeps the mixture glossy.
Double Boiler Method
Set a heat-safe bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Add the chips and stir occasionally until fully melted and smooth. Remove the bowl from the heat as soon as the chips are melted.
Milk chocolate melts easily, so heat it gently and stir often. If the mixture seems thick, stir in a teaspoon of canola oil to loosen it slightly.
Haystack Cookie Variations
One of the best things about haystack cookies is how easy they are to customize. This simple no-bake recipe is very forgiving, which makes it fun to use what you have on hand or tailor the cookies to your family’s tastes.
One of the best things about haystack cookies is how easy they are to customize. This simple no-bake recipe is very forgiving, which makes it perfect for using what you have on hand or tailoring the cookies to your family’s tastes.
- Chow mein noodles
Swap the crushed potato chips for chow mein noodles for a more traditional haystack cookie with extra crunch. - Crunchy mix-ins
Pretzel pieces, cornflakes, or rice cereal add texture and a fun, sweet-and-salty contrast. - Dried fruit
Chopped dried cranberries, raisins, or cherries add a chewy bite and a pop of color. - Candy additions
Mini M and Ms, chopped peanut butter cups, or crushed candy canes add sweetness and a festive look. Let the chocolate cool slightly before stirring in the candy so it keeps its shape. - Nuts or nut-free
Peanuts, cashews, or almonds add richness and crunch, or leave them out completely for a nut-free cookie. A tablespoon of nut butter works too. - Powdered sugar finish
Lightly dust the tops of fully set haystack cookies with powdered sugar when they are completely cooled for a simple, snowy look and a little color variation on a cookie tray. - Sprinkles
Add sprinkles to the tops of the cookies while the chocolate is still soft. Sprinkles add color, extra crunch, and festive texture, making the cookies feel even more special.
These variations make it easy to turn one simple recipe into several different cookies, which is especially fun during the holidays when you want a little variety on your cookie tray.
Pro Tip: Let the Chocolate Cool Slightly Before Adding Extras
If you are adding candy, dried fruit, or mini M&M’s, let the melted chocolate mixture cool for a minute or two first. This helps prevent candies from melting and keeps mix ins looking their best.
How To Make Haystack Cookies
These no-bake haystack cookies come together quickly and easily. Once the chips are melted, the rest of the recipe takes just a few minutes.
Line a baking sheet with parchment paper and set it aside.
Melt the milk chocolate chips and butterscotch chips in the microwave or over a double boiler until smooth. Stir well so the mixture is completely blended and glossy.
Add the crushed potato chips to the melted chocolate mixture. Start with 2 1/2 cups and gently fold them in until they are well coated. If you like a thicker, crunchier cookie, add more chips a little at a time until the mixture looks just right. If using nuts, stir them in at this point.
Working fairly quickly, drop spoonfuls of the mixture onto the prepared baking sheet. The cookies do not need to be perfectly shaped. Their rustic, piled look is part of their charm.
Let the cookies sit at room temperature for about 45 to 60 minutes, or place the baking sheet in the refrigerator to help them firm up faster.
Once set, the cookies are ready to enjoy or store.
Pro Tip: Keep the Mixture Scoopable
f the chocolate mixture starts to firm up before you finish scooping, warm it gently for just a few seconds and stir well. This keeps the cookies uniform and easy to shape.
How To Store Haystack Cookies
Once the haystack cookies have fully set, they are easy to store and keep well for quite some time.
Place the cookies in an airtight container and store them at room temperature. If stacking the cookies, layer them between sheets of parchment paper to prevent sticking.
Haystack cookies are at their peak of freshness for about four to five days, when the texture is just right, and the flavor is at its best. That said, I have made them ahead and stored them out of sight, and they have kept for up to two weeks when stored properly in a cool, dry place. They are delicious.
While these cookies can be frozen, I usually store them at room temperature since they keep well and taste best that way.
If your home is warm, storing the container in a cooler spot will help the cookies hold their texture longer. Avoid heat or direct sunlight, which can cause the cookies to soften.
No-Bake Haystack Cookies
Ingredients
- 2 1/2 cups potato chips crushed
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
Instructions
- Place a sheet of parchment on a large, lined baking sheet and set it aside.
- Add the candy chips to a large heatproof bowl and melt them over a double boiler over low heat or in a microwave. Do not overcook. When two-thirds of the candy is melted, stir it until the rest melts.
- Remove the bowl to a work surface and add the crushed potato chips to the melted chocolate mixture. Gently stir until the potato chips are coated with chocolate.
- Drop rounded tablespoons of the cookie mixture onto the parchment-lined baking sheet and pile them up to resemble little haystacks.
- Let them firm up completely in a cool area or in the refrigerator. Store them in a cool area in an airtight container for up to 2 weeks.
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These no-bake haystack cookies are one of those simple, old-fashioned recipes that never go out of style. They are easy to make, wonderfully forgiving, and perfect for the busy days leading up to Christmas when you still want something homemade and special.
Whether you add them to a cookie tray, tuck them into gift tins, or enjoy one with a cup of coffee, these cookies are always a hit. I hope they become one of those recipes you reach for again and again, especially when time is short and Christmas baking should feel joyful, not stressful.
Frequently Asked Questions
Yes, you can, but milk chocolate works best in this recipe. Semi-sweet chocolate has a stronger flavor and can overpower the butterscotch, while milk chocolate keeps the cookies sweet, balanced, and nostalgic.
No. Potato chips are classic, but you can also use chow mein noodles, pretzel pieces, or other crunchy mix-ins. Each option gives the cookies a slightly different texture and flavor.
Measure the potato chips after crushing. This gives the most accurate amount and ensures the cookies have the right balance of crunch and chocolate.
Absolutely. Nuts are completely optional, and these cookies are just as delicious without them. This makes the recipe easy to adapt for nut-free households.
If the cookies are soft, they may need more time to set or have been stored in a warm area. Let them firm up completely and store them in a cool, dry place.
Yes. You can place the cookies in the refrigerator for a short time to help them firm up faster, especially if you are in a hurry.
Happy Holiday baking, friend…
This recipe looks delicious and I would love to try it. I am confused by the sentence that says, “start with four cups.” If it’s referring to the chips, there are 2 1/2cups of crushed chips. If it’s referring to the chocolate, there are two cups of melted chocolate. So when assembling, what “four cups” are you referring to? Thanks so much for sharing all your yummy recipes!
Sorry about the typo. Fixed. I hope ou will make these yummy cookies. Merry Christmas!