Our super easy Haystack Cookies are the perfect No Bake combo of sweet chocolate and salty crunch! Great for any season, right from my Grandmas recipe box!
There are about ten zillion recipes for Haystack Cookies. That may or may not be a slight exaggeration, but there are so many variations to this simple little treat, each author claims theirs is the best. I use my Grandmother’s recipe for three reasons:
- It’s delicious
- It’s easier than the current method of teaching Kindergarten math
- Everything to come out of my Granny’s kitchen is untouchable perfection
Haystack cookies are fantastic for bake sales and quick summertime treats. You can top them with a few holiday sprinkles and watch them effortlessly complete any Christmas cookie tray. Also, haystack cookies are very kid friendly. We are hereby reinforcing those Instagram posts about enjoying baking with your kids. Let the anxiety you feel watching them bake melt away alongside the chocolate. Haystack cookies do not include ingredients that poof or drip, and they omit the hot oven.
WHAT I LOVE MOST ABOUT THIS RECIPE:
- There are only three ingredients in the entire recipe!
- Haystack cookies are not only sweet, but the crunch of the noodles is incredible.
- You can pump out a large volume of them at a fast pace, making them wonderful for bake sales, potlucks, and parties.
- The variations are endless and fun to play with…especially for kids!
What Are Haystack Cookies?
A sweet, delicious little cookie that is perfect for any occasion (or just because…), haystack cookies should be a staple at every cookie bake. Even though they are technically “no-bake”, they round off a cookie tray nicely when paired with my No Bake Peanut Butter Bars. Haystack cookies are made with melted chocolate/butterscotch chips and chow mein noodles. This combination is a delightful mix of sugar and crunch. In order to achieve a delicate crisp throughout, I can’t help but advise you go with the traditional haystack cookies chow mein noodles style. However, if you don’t have noodles handy, haystack cookies with corn flakes makes for a tasty substitution.
SAVE THIS HAYSTACK COOKIES
TO YOUR COOKIES OR DESSERT BOARD FOR LATER
LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
What Ingredients Do You Need To Make Haystack Cookies?
My grandmother’s recipe for haystack cookies included only semi-sweet chocolate chips, butterscotch chips, and chow mein noodles. However, these yummy drop cookies have such a versatile flavor that anything goes. Kind of like Rice Krispie Treats, you can throw in pretty much any sweet ingredient and they still taste amazing. Shredded coconut shines in the recipe for haystack cookies Allrecipes shares. If you love coconut, it makes a wonderful flavor play in this recipe. When adding it, I suggest between ¾ of a cup and 1 cup, to taste. I usually make the haystack cookies no coconut version, but coconut truly is delicious in this recipe and gives it a sweet summery flavor…
How Do You Make Haystack Cookies?
Combine chocolate chips and butterscotch chips in a microwave safe bowl. Melt for 30 seconds and then in 15-second intervals, until the chocolate is nice and silky. Now is the time to toss in any extras! Fold in your additions (nuts, peanut butter, M&M’s…) and chow mein noodles. Fold them gently. Next, drop that lucious mixture in spoonfuls onto your cookie sheet and put them in the fridge to set. From start to finish, you’re looking at a half hour, tops.
Step By Step Overview: How To Make Haystack Cookies
- Line 2 cookie sheets with wax paper. In a microwave safe bowl combine butterscotch and chocolate chips. Cook in the microwave. Take the bowl out and stir.
- If needed, microwave at additional 15-second interval, stir until smooth and melted.
- Gently fold chow mein noodles in the melted mixture.
- Drop by rounded tablespoons onto prepared cookie sheet. Place in the fridge, and let the cookies set.
Haystack Cookies
Ingredients
- 12 Ounces Semisweet Chocolate Chips
- 11 Ounces Butterscotch Chips
- 4 Cups Crispy Chow Mein Noodles, About 3 (3 Ounce) Cans
Instructions
- Line 2 cookie sheets with waxed paper.
- In a microwave safe bowl combine the semisweet chocolate chips and the butterscotch chips.
- Cook in the microwave, on high, for 45 seconds. Take the bowl out of the microwave and vigorously stir the chips. If needed, microwave at additional 15-second intervals, stirring (yes, vigorously!) between each interval, until the chips are smooth and melted.
- Add chow mein noodles and gently fold until they're evenly coated.
- Drop by rounded tablespoonfuls onto prepared cookie sheet. Place in the fridge, 10-15 minutes, or until cookies are set.
Nutrition
Recipe Notes For Haystack Cookies:
Chow Mein Noodles: These are the cornerstone of the recipe because they add an amazing flavor with a happy little crunch in every bite. You’re looking for fried noodles in a can, and they can generally be found in the Asian section of your supermarket. The brand I buy is La Choy.
Melting the Chips:
- Butterscotch Chips: When using and melting butterscotch chips in this recipe, it’s important to make sure they don’t burn/scorch. Keep with the 15-second intervals here, recommended in the recipe. There should be a few chips left unmelted when you do the final stir.
Melting Stages:
- Chips vigorously stirred after 45 seconds on high.
- Chips vigorously stirred after additional 15 seconds on high.
- Chips vigorously stirred after 15 seconds more on high.
*** NOTE: You may need more 15-second intervals. Everyone’s microwave cooks a little differently***
Variations: You can tweak these to taste any way you please, but there are a couple popular add-on ingredients that guarantee a flavor twist that won’t disappoint.
- Peanut Butter: To make haystack cookies with peanut butter, you can simply switch out the butterscotch chips for peanut butter chips! So delicious!
- Marshmallows: If you’ll make haystack cookies with marshmallows, melt your chocolate/candies and then fold chow mein noodles and marshmallows in together.
Can you freeze Haystack Cookies?
Since these are easy to double and triple, many people ask “can you freeze haystack cookies?”. Yep! Haystack cookies freeze like a dream. Once they’ve set in the fridge, toss them in a gallon Ziploc bag and into the freezer they go. They’re actually pretty delicious straight out of the freezer, just be careful not to crack a tooth. Impatience and thawing desserts do not mix well, and this combination has made many a dentists wallet fatter.
More Easy No Bake Desserts…
- Easy Microwave Fudge
- White Trash Recipe
- Peanut Butter Pretzel Bites
- Church Window Cookies
- Buckeye Recipe
- Bourbon Balls
- Polar Bear Paw
- Rum Balls
More Easy Desserts…
Have not made these but I wondered if you could use small pretzels instead ? I will try noodles first they sound wonderfu thanks
Hi Lynda! I haven’t tried using pretzels. I’m sorry I can’t be of any help here!😔 But if you give this a try, let us know how it turns out for you.
Does anyone know how long this will keep outside of the freezer? I’d like to make a batch tonight for Thanksgiving (in 2 days); should I go ahead and freeze them or will they taste okay just being stored in the fridge until then?
My granddaughter and her friend are sleeping over and we are in the process of making these. This is so awesome because they are doing it completely themselves and totally into it…..and dancing to Taylor Swift in the process. Two happy 11 year olds and one happy grandmother. I think I gained some points tonight.
Judi, this honestly makes my day. This is why I write this blog. I love that the recipes I share help to bring joy to families. The picture you described literally brings tears to my eyes! You are a ROCKSTAR grandma. Thank you for sharing the love!!!!!
I have made these cookies but I also added a cup of salted peanuts to the mix. Very tasty.
Hi, Lydia! That sounds awesome! Glad you tried this 🙂
Going to add dried cranberries
Hi, Bernadette! That sounds great! Enjoy! Let us know how it turns out 🙂
Easy/peasy. Lovem’ l have made them butterscotch my favorite i use mixed nuts..
Hey Charlene, Right!? I love easy recipes like this. I love making them butterscotch, too!! <3
These look so yummy. We made these back in the day (fifties) with canned potato sticks, crushed them up just a little, used semi-sweet chocolate and a little butter in the melted choc. Really great! I will try yours as soon as I get to the store for the crispy noodles. Thanks for the memory jog. Love your recipes! Diann
Hi, Diann! Yes, potato sticks too! Your version sounds yummy. Let us know how you like crispy noodles. Enjoy! 🙂
This is my family’s tradition. We make this every year around Christmas. We call it Christmas candy and look forward to it every Christmas season. It’s as if it’s not allowed any other time of the year for my family. Our twist is we add a can of Planter cocktail peanuts. Always a favorite to friends as gifts or to bring as snack to Christmas party.
Hey Kathy! We make it every Christmas too! It’s always a huge favorite. I love the idea of adding the Planters cocktail mix. Thanks so much for sharing that genius tip <3
Wow this recipe just brought me back to my childhood! I can’t wait to make this for my son. Thanks for the recipe Kathleen
Hi Christine! I hope your son enjoys them as much as we did and Still do!! <3
Keeping for holidays ! Love the idea ! Thank you very much !
I ❤️ these cookies 🍪
Hi Alise! I’m so happy you love these. I do too!