Haystack Cookies Recipe

Name: Haystack Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Butter, Divided; 1/2 cups Natural Peanut Butter; 1 cup Butterscotch Chips, Divided; 1/2 cups Brown Sugar; 1 cup White Sugar; 2 whole Eggs At Room Temperature; 1 teaspoon Pure Vanilla Extract; 4 cups Cornflakes; 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1-1/2 cup Chocolate Chips

Servings: persons

3/4 cups Butter, Divided
1/2 cups Natural Peanut Butter
1 cup Butterscotch Chips, Divided
1/2 cups Brown Sugar
1 cup White Sugar
2 whole Eggs At Room Temperature
1 teaspoon Pure Vanilla Extract
4 cups Cornflakes
1-1/2 cup All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
1-1/2 cup Chocolate Chips

1
Melt one-quarter cup of butter, half cup of peanut butter, and half cup of butterscotch chips together in a small saucepan over low heat. Stir constantly until butter and chips are melted thoroughly. Then remove from the heat and let the mixture cool.
2
Cream together a half cup of butter and the sugars until just combined. Then add the eggs and vanilla and mix together for about five minutes with the mixer on medium speed. The creamed mixture should double in size and become pale in color. Blend the cooled peanut butter-butterscotch mixture into the creamed butter and sugar, just until it is all combined.
3
Crush the cornflakes (you need 2 cups of crushed cornflakes, so start with 4 cups of whole cornflakes) and mix them with the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the bowl of wet ingredients, blending in batches until all of the dry mix is combined. Be careful not to over mix. Stir in the chocolate chips and the remaining half cup of butterscotch chips.
4
Chill the batter for 24 hours. After chilling, preheat the oven to 375u00b0F. Scoop the dough in rounded tablespoons and place two inches apart on a cookie sheet. Bake the cookies for 10-12 minutes. Remove from the oven and cool on a wire rack.
5
Makes three dozen cookies.

1697

kcal

Calories

111

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cups Butter, Divided, 1/2 cups Natural Peanut Butter, 1 cup Butterscotch Chips, Divided, 1/2 cups Brown Sugar, and more.

Yes, Haystack Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Haystack Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions