If you’ve never had haystack cookies before, you’ll be surprised at how easy they are to make. These cute little bites of chocolate get their name from their resemblance to stacks of hay thanks to the chow mein noodles. The chow mein noodles add an addictive crunch to these cookies that make it impossible to eat just one.
Since these cookies don’t involve any baking, you can get your kids involved from start to finish as a fun weekend project. For another tasty no-bake treat, try my Chocolate Mousse, No Bake Cheesecake, or No Bake Cookies.
What You Need To Make This Recipe
Chocolate chips — I use semi-sweet chocolate chips as it’s always a household favorite. If you don’t have chips, you can roughly chop a chocolate bar.
Butterscotch chips — while chocolate chips last for up to 2 years in your pantry, butterscotch chips only last up to 8 months. Make sure the chips have not expired before using them.
Peanut butter — you’ll want to use creamy peanut butter for this, such as Jif or Skippy. I don’t recommend using oily/natural peanut butter or crunchy peanut butter because it’ll change the texture of the cookies.
Chow mein noodles — these are quick-cooked noodles that are light and crunchy. Be sure to get the cooked noodles. These are meant to be used as salad toppings or enjoyed on their own, not for boiling or stir frying to make dinner.
How to Make Haystack Cookies
1. In a large bowl, combine butterscotch chips, chocolate chips, and peanut butter.
2. Microwave at 50% powder for 1 minute. Stir.
3. Continue microwaving at 50% power in 30-second intervals, stirring between each, until mixture is smooth and fully combined, about 3 minutes total.
4. Add the chow mein noodles to the melted chocolate mixture.
5. Stir until well coated.
6. Using a large ice cream or cookie scoop, quickly scoop roughly a ¼ cup of the mixture onto the lined baking sheet. Set aside until hardened, about 2 hours before enjoying.
Pro Tips to Make this Recipe
- Add sprinkles to make the haystack cookies more festive. Add red and green sprinkles for Christmas, orange and black sprinkles for Halloween or Thanksgiving, and pink and white sprinkles for Valentine’s Day. The color combinations are endless. Can’t find the right color? Try making my homemade sprinkles!
- Try using other chips such as white chocolate chips to change things around.
- When melting the chips, make sure your bowl is clean and dry. Water causes melted chocolate to seize, and you will have to start over.
- Due to the melted chocolate, it’s best to use a cookie scoop or spoon to avoid getting your hands coated in chocolate.
- Avoid adding the cookies onto a sheet pan directly as they’ll stick to the pan as they harden. When you have a lined sheet pan, the cookies lift much more effortlessly.
Frequently Asked Questions
Do haystacks need to be refrigerated?
I recommend keeping these cookies in the fridge, especially if you live somewhere warm. However, you can keep them at room temperature.
Why are my cookies dry?
If your cookies come out dry, chances are you’ve overcooked the chocolate mixture in the microwave. It’s essential to microwave the mixture in short bursts to avoid this. If the mixture looks dull and muddy, then the chocolate has scorched.
How do I store these cookies?
Store these cookies in an airtight container in the fridge or at room temperature for up to 2 weeks. These haystacks are freezer-friendly as well. Simply transfer them to a freezer-safe bag once they’ve hardened. They keep in the freezer for up to 2 months.
What else can I add to these cookies?
There are so many add-ins that you can stir in to customize these haystack cookies. Here are some of my favorites:
- mini marshmallows
- pretzel sticks
- cashews
- chopped walnuts
- corn flakes
- shredded coconut flakes
- mini M&Ms
- toffee bits
If you love this recipe try these out!
If you’ve tried this Haystack Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Haystack Cookies
Equipment
- Cookie scoop
Ingredients
- 1 bag butterscotch chips (11-ounce bag) (311g)
- 1 cup semi-sweet chocolate chips (180g)
- 3 tablespoons peanut butter (60g)
- 1 bag chow mein noodles (12-ounce bag) (338g)
Instructions
- Line a large baking sheet with wax paper or a silicone baking mat.
- In a large bowl, combine butterscotch chips, chocolate chips, and peanut butter. Microwave at 50% powder for 1 minute. Stir. Continue microwaving at 50% power in 30-second intervals, stirring between each, until mixture is smooth and fully combined, about 3 minutes total.
- Stir in the noodles until well coated.
- Using a large ice cream or cookie scoop, quickly scoop roughly a ¼ cup of the mixture onto the lined baking sheet. Set aside until hardened, about 2 hours. Remove from the sheet and store in an airtight container for up to 2 weeks.
Notes
- Add sprinkles to make the haystack cookies more festive. Add red and green sprinkles for Christmas, orange and black sprinkles for Halloween or Thanksgiving, and pink and white sprinkles for Valentine’s Day. The color combinations are endless. Can't find the right color? Try making homemade sprinkles!
- Try using other chips such as white chocolate chips to change things around.
- When melting the chips, make sure your bowl is clean and dry. Water causes melted chocolate to seize, and you will have to start over.
- Due to the melted chocolate, it’s best to use a cookie scoop or spoon to avoid getting your hands coated in chocolate.
- Avoid adding the cookies onto a sheet pan directly as they’ll stick to the pan as they harden. When you have a lined sheet pan, the cookies lift much more effortlessly.
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