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    Home » Recipes » Desserts » Cookies » Haystack Cookies

    Haystack Cookies

    Published: October 8, 2021 · Modified: Oct 20, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These simple but delicious Haystack Cookies are a no-bake cookie that only requires four ingredients. They are super easy to customize based on holidays and are always a crowdpleaser. They come together in next to no time!

    A haystack cookie on a plate with a platter behind it.
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    Pinterest graphic of an oval platter of haystack cookies.
    Pinterest graphic of haystack cookies laid out on a counter.
    Pinterest graphic of a haystack cookie being scooped onto a sheet pan.
    Pinterest graphic of a plate of haystack cookie in front of a glass of milk.
    Pinterest graphic of a plate of haystack cookie in front of a platter.

    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

    Ingredients needed to make haystack cookies.

    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

    Set of two photos showing chocolate chips, butterscotch chips, and peanut butter added to a bowl and microwaved.

    1. In a large bowl, combine butterscotch chips, chocolate chips, and peanut butter.

    2. Microwave at 50% powder for 1 minute. Stir.

    Set of two photos showing the chocolate mixture melted and chow mein noodles added.

    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.

    Set of two photos showing the cookie batter stirred and scooped onto a lined sheet pan.

    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.

    Multiple haystack cookies in a single layer on a white surface.

    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.

    An oval platter of haystack cookies.

    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!

    • A plate with two chocolate chip cookies in front of a cup of milk and platter of cookies.

      Chocolate Chip Cookies

    • Overhead view of multiple black and white cookies with one in a plate beside a glass of milk.

      Black and White Cookies

    • Two double chocolate chip cookies on a plate by a glass of milk with a cooling rack with more cookies in the background.

      Double Chocolate Chip Cookies

    • A plate with four thumbprint cookies with a glass of milk and nothing plate of cookies in the back.

      Thumbprint Cookies

    • a stack of Brownie cookies next to a glass of milk.

      Brownie Cookies

    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!

    Close up of a haystack cookie with more around it.
    Print
    5 from 9 votes

    Haystack Cookies

    These Haystack Cookies are simple no-bake cookies that are always a crowdpleaser. Made with only four ingredients, these cookies come together in a flash.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Chill Time 2 hours
    Total Time 2 hours 10 minutes
    Servings 18 cookies
    Calories 228kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 228kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 97mg | Fiber: 1g | Sugar: 18g | Vitamin A: 22IU | Calcium: 12mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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