Haystack cookies are an easy no-bake treat that require just three ingredients! Top them with any color of sprinkles you like to suit all seasons and holidays.
If you love desserts using chocolate and peanut butter, you’re going to adore these haystack cookies! They’re no-bake, come together with just three ingredients, and can be stored for up to a week without them changing texture or drying out.
Unlike classic no-bake cookies, these haystack cookies are super crunchy rather than chewy. The secret ingredient? Chow mein noodles!
Dry chow mein noodles are often reserved for Asian-inspired salads and entrees, but their neutral flavor and crispy texture make them the perfect base for haystack cookies.
Make these cookies the next time you need a simple no-bake treat. They’re perfect for cookie exchanges, birthday parties, potlucks, and barbecues!
This recipe for haystack cookies uses just three basic ingredients, all of which should be easy to find at your local grocery store. Let’s review the ingredients you’ll need to prepare the cookies:
- Chow Mein Noodles: I’ve always used La Choy chow mein noodles and they work fantastic in this recipe! I can usually find them at Walmart or Target, but you can find them on Amazon as well.
- Chocolate Chips: I prefer using semi-sweet chocolate chips so the cookies aren’t too sweet. However, for a more classic peanut butter cup flavor you’re welcome to use milk chocolate chips instead.
- Peanut Butter Chips: Most haystack cookie recipes use a combination of chocolate chips and creamy peanut butter. However, I prefer to use peanut butter chips instead because the cookies set up faster and firmer.
- Sprinkles (optional): I opted to top some of my cookies with colored sprinkles for a festive final touch, but you may omit them if desired.
How to Make Haystack Cookies
- Prep the baking sheets: You’ll want to line two baking sheets with parchment paper. Don’t skip this step, otherwise the cookie mixture will stick to the baking sheets.
- Melt the chocolate and peanut butter chips: Add both baking chips to a microwave-safe bowl and stir to combine. Microwave them in 30-second intervals, stirring after every interval, until fully melted.
- Add the chow mein noodles: You can use the same bowl you melted the baking chips in, if it’s big enough. Stir to coat the noodles fully in the melted peanut butter and chocolate.
- Scoop out the cookies: You’ll want to form roughly 2 tablespoon-sized balls. Don’t squish the mixture between your hands to make them uniform. You don’t want to crush any of the chow mein noodles! You can top the cookies with sprinkles at this point as well.
- Let set: Place the baking sheets in the fridge for 30 minutes, or until the chocolate-peanut butter coating is firm and set.
Frequently Asked Questions
They’re no-bake cookies that are made with dry chow mein noodles, chocolate chips, and either peanut butter or peanut butter chips. I prefer using peanut butter chips because I’ve found they help the cookies set up better once chilled.
Of course! If you don’t have a microwave or prefer not to use one to melt the chocolate chips and peanut butter chips, you can melt them using the double boiler method instead.
To do so, mix the baking chips in a heat-proof bowl and set the bowl over a saucepan of simmering water. Make sure the bowl isn’t touching the water, or else the baking chips will scorch. Continually stir the baking chips until they’re fully melted, then remove the bowl from the saucepan.
Yes! If you’re out of peanut butter chips or have an allergy in your family, butterscotch chips would work just as well.
You do not need to refrigerate the cookies once they’ve set up. However, you’ll want to store them in an airtight container in a cool, dry spot in your kitchen.
I think these haystack cookies are perfect as is, but you’re welcome to make a few substitutes to adjust the flavor profile to your liking.
- Swap the semi-sweet chocolate chips for white, dark, or milk chocolate chips. You can also experiment with using a mix of chocolate chips!
- Swap the peanut butter chips for butterscotch chips.
- Use a mixture of butterscotch and peanut butter chips for a totally different flavor.
- Sprinkle them with flaky sea salt for a salty-sweet treat.
- Add another mix-in like mini marshmallows, chopped nuts, raisins, etc.
- I prefer using chocolate chips for this recipe rather than chopped up chocolate bars. Baking chips contain stabilizers that help them firm up once cool and make for firmer cookies.
- You don’t have to be too precise when scooping out the haystack mixture. A 2-tablespoon cookie scoop definitely helps, but you can also use a couple of spoons and just eyeball it.
- You can leave these cookies plain or use any color and shape of sprinkles on them!
More Christmas Recipes To Try!
- 1 (12-ounce) package semi-sweet chocolate chips (340 grams)
- 1 (10-ounce) package peanut butter chips (285 grams)
- 5 cups chow mein noodles (270 grams)
- Optional: Sprinkles
- Line two large baking sheets with parchment paper. Set aside.
- Add the semi-sweet chocolate chips and peanut butter chips to a large microwave-safe bowl, stir until well combined.
- Microwave in 30-second increments, stirring well after each increment, until completely melted and smooth.
- Add the chow mein noodles and stir until all of the noodles are coated with the chocolate peanut butter mixture.
- Scoop large spoonfuls of the mixture, about two tablespoons in size, onto the prepared baking sheets. Top each one with sprinkles, if desired.
- Transfer to the refrigerator to chill for 20 to 30 minutes or until the chocolate is firm and set.