Crispy, crunchy, and chocolatey: haystack cookies are made from crispy chow mein noodles coated in a chocolate-and-butterscotch mixture. This no-bake recipe uses just a few ingredients and comes together in minutes, making it perfect for easy holiday treats or casual snacking.
Crispy chow mein noodles, smooth chocolate, and the warm, toffee-like flavor of butterscotch combine into an irresistible 3-ingredient haystack cookie. They’re quick to make, easy to customize, and ideal for gift boxes, holiday parties, or a last-minute dessert. Add coconut, mini marshmallows, nuts, or colorful candies to make variations your family will love.
Ingredients
- Chocolate chips: Semisweet chocolate chips work great for this recipe. You can substitute dark or white chocolate if you prefer.
- Butterscotch chips: An 11-ounce bag gives the cookies a delicious, buttery toffee flavor that pairs well with chocolate.
- Chow mein noodles: Use about 5–6 cups (one 12-ounce bag). Replace 1–2 cups with mix-ins if you want to customize the texture or flavor.
Optional: A few tablespoons of peanut butter can help the chocolate-and-butterscotch mixture melt more smoothly and create slightly softer cookies. Toppings like marshmallows, sprinkles, and shredded coconut are excellent additions.
How to Make Haystack Cookies
These no-bake haystack cookies are simple to prepare and require no oven time.
1. Line a large baking sheet with parchment or wax paper and set aside.
2. Melt the chocolate and butterscotch chips together in a double boiler, or place them in a microwave-safe bowl and heat in 20-second increments, stirring between each session until smooth. If using peanut butter, stir it in once the chips have softened so it blends evenly.
3. Fold the chow mein noodles into the melted chocolate-butterscotch mixture until every piece is coated.
4. Using a medium cookie scoop or two tablespoons, drop mounded spoonfuls of the coated noodles onto the prepared baking sheet.
5. Press any optional toppings onto the warm cookies while the coating is still soft. Let the cookies set at room temperature for 20–30 minutes until firm, then serve.
How to Store Haystack Cookies
Store haystack cookies in an airtight container in the refrigerator for up to 1–2 weeks. At room temperature they will keep for 3–5 days.
Can You Freeze Haystack Cookies?
Yes. Freeze them on the sheet pan until firm, then transfer to a freezer-safe airtight container. They’ll keep well for 1–3 months.
Variations
Customize these haystack cookies to suit the season or your taste.
- With or without peanut butter: Add 2–4 tablespoons for smoother melting and a subtle peanut flavor, or omit if you prefer.
- Holiday version: Use white chocolate, swap 1–2 cups of chow mein noodles for red and green candies, and top with festive sprinkles.
- Coconut haystacks: Replace one cup of noodles with shredded coconut for a chewier bite.
- Marshmallow haystacks: Press a few mini marshmallows into each cookie while the coating is still soft, or swap a cup of noodles for marshmallows.
Tools You Need
- Microwave-safe mixing bowls (or a double boiler)
- Large baking sheet lined with parchment or wax paper
- Medium cookie scoop or two-tablespoon scoop
Yummy Recipes
- Peanut Butter Granola Bars
- Homemade Crunch Bars
- No-Bake Oatmeal Cookies
- Peanut Butter Balls
- Best Christmas Salad with Pomegranate
If you try this recipe, take a photo and share it. Enjoy baking (or, in this case, no-bake making) — happy snacking!