My haystacks recipe is the perfect no-bake cookie combo of sweet, salty, and crunchy! These are perfect any time you need a quick, tasty treat. Soothe your baking stress with three easy ingredients and no oven time! Plus, you can top them with holiday sprinkles for any holiday (green for St. Patrick’s Day! Red, white, and blue for July 4th!).
Grab the kids — these cookies are a family event!
What I Love About This Recipe
- Three ingredients!
- Sweet, salty, and crunch all in one
- Great for bake sales, potlucks, and parties.
- The variations are endless!
- Perfect to make with kids
How To Make Haystacks Recipe
This recipe is so simple that you don’t have to have any cooking experience!
- Start by combining your chocolate and butterscotch chips in a microwave-safe bowl. Melt for 30 seconds, stir, and then continue melting in 15-second intervals until the chocolate is silky.
- Fold in your chow mein noodles (and any extras like nuts, peanut butter, or M&M’s) and drop that luscious, lumpy mixture in spoonfuls onto your cookie sheet. Put them in the fridge to set.
From start to finish, you’re looking at a half-hour, tops!
Haystacks Ingredient Notes
- Three ingredients — and an endless array of variations! My grandmother’s haystack cookies recipe includes only semi-sweet chocolate chips, butterscotch chips, and chow mein noodles. However, these yummy drop cookies have such a versatile flavor that anything goes!
- Chow Mein Noodles – These are the cornerstone of the recipe! They add an amazing flavor with a happy little crunch in every bite. You’re looking for the fried noodles in a can, not lo mein noodles! The two are very different. Chow mein noodles can be found in the Asian section of your supermarket. The brand I buy is La Choy.
- Chocolate – This recipe uses semisweet chocolate chips, but go with your heart! Dark chocolate is equally delicious, and white chocolate brings a lovely light twist. Watch out for the melting times though — the different types of chocolate can have varying melting methods.
- Butterscotch Chips – When melting butterscotch chips in this recipe, it’s important to make sure they don’t burn/scorch. Keep with the 15-second intervals recommended in the recipe. There should be a few chips left unmelted when you do the final stir. Patience is the key to silky smooth melted chocolate!
- 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***
You can tweak these to taste anyway you please, but there are a couple of popular add-on ingredients that guarantee a flavor twist that won’t disappoint.
- 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.
STORING + FREEZING + MAKE AHEAD
- How Long Can You Keep This In The Fridge? These can be stored in an airtight container for 1 week.
- Can You Freeze This? Yes, they can be frozen and will last for 6 months.
- Make-Ahead: Since there are only three ingredients and two of those ingredients are melted chocolate chips, you can’t prep any of this recipe in advance. But since they store so well, you can always make them well ahead of time and store until you need them!
More No Bake Cookies Recipes
See All my best Christmas cookie recipes!
- Easy Microwave Fudge
- Buckeye Recipe
- Bourbon Balls
- Reindeer Nutter Butter Treats
- Pretzel Snowmen
- No Bake Peanut Butter Bars
- Christmas Chex Mix
- 12 ounces semisweet chocolate chips
- 11 ounces butterscotch chips
- 4 cups crispy chow mein noodles
- 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 the prepared cookie sheet. Place in the fridge, 10-15 minutes, or until cookies are set.