How to Make Butterscotch Cheetos Cookies

Did you ever get to “cook” in pre-school? I did, and it was awesome. I really felt like I was a master chef when I shook that jar of cream until it turned to butter and coated those crispy chow mein noodles with chocolate. I was feeling nostalgic for those days this weekend, so I thought I’d whip up a batch of chocolate chow mein treats, also known as Haystack Cookies. Turns out, I didn’t have any chow mein noodles in my pantry, but what did I have instead? Cheetos. Perfect substitute, I thought. Thus, Butterscotch Cheetos Haystack Cookies were born.

Cheetos Haystack Cookies

Butterscotch Cheetos Haystack Cookies

(makes 17-20 cookies)


  • 4oz semi-sweet chocolate chips
  • 4oz butterscotch chips
  • 2c Cheetos, roughly chopped (in half or thirds)


  1. Line cookie sheet with wax paper.
  2. Melt chocolate and butterscotch chips together in medium glass bowl.
  3. Stir chopped Cheetos into melted chocolate until fully coated.
  4. Drop heaping tablespoonfuls of Cheetos-chocolate-butterscotch glory onto your wax papered cookie sheet.
  5. Chill in fridge until set.

A perfect blend of chocolate, butterscotch, and cheesy crunch, these cookies will take you back to the days of taking afternoon naps, sitting cross-legged for story time, and playing with that homemade play dough that you totally never tasted…

Becky McKay is known around the Internet blogosphere as "The Cereal Baker," most often responsible for not following any rules in the kitchen. She is currently on a mission to cover every food in the world with some level of chocolate.

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