Crispy, crunchy, and chocolatey: Haystack Cookies feature crispy chow mein noodles covered in a chocolate butterscotch coating. An easy 3 ingredients recipe for no bake haystack cookies!
Crispy chow mein noodles, velvety chocolate and the warm, toffee-like taste of butterscotch combine to make this easy and delicious 3 ingredient haystack cookie recipe!
Can you seriously think of a tastier and easier combination of decadent flavors to make holiday gift-giving (and snacking) easier? Didn’t think so. 😉
The best part? These no bake haystack cookies can easily be made with your favorite add-ins, including coconut, marshmallows, nuts, you name it!
Soon, everyone will be asking you to make a double batch of these chocolate butterscotch haystack cookies!
Ingredients
- Chocolate chips: For this base recipe, I recommend using semisweet chocolate chips, but if you want to get creative, use dark chocolate or white chocolate!
- Butterscotch chips: One 11-oz bag is the perfect amount for delicious chocolate butterscotch flavor.
- Chow Mein Noodles: We’re going to be using approximately 5 1/2 cups of chow mein noodles to make our haystack cookies. You can replace 1-2 cups with add-ins of your choice for customized cookies!
Optional: peanut butter for smoother melting and softer, bite-able chocolate haystack cookies, and toppings like marshmallows, sprinkles, and coconut.
How to Make Haystack Cookies
So, how do you make haystack cookies, anyway? We’re going to be making today’s holiday recipe with chow mein noodles, peanut butter, butterscotch, and chocolate.
Start by lining a large baking sheet with parchment paper or wax paper.
Next, melt the chocolate in a double boiler or do the following. Add chocolate chip and butterscotch chips into a microwave-safe bowl, heat in 20-second increments, stirring between each increment until smooth.
Now, fold the chow mein noodles into the melted chocolate butterscotch mixture until each noodle is fully coated.
Grab a medium cookie scoop, then scoop and drop stacks of the unbaked haystack cookies mixture onto the prepared sheet.
At this point, you can add any additional toppings you’d like: M&M’s, marshmallows, coconut, and more.
Lastly, set at room temperature for 20-30 minutes until firm. Enjoy the tastiest no bake haystack cookies recipe!
How to Store Haystack Cookies
Store this recipe in an airtight container in the refrigerator for 1-2 weeks. These no bake haystack cookies can also be stored at room temperature for 3-5 days.
Can You Freeze Haystack Cookies?
Yes, you can freeze them even before they harden. Simply set the sheet of haystack cookies carefully into the freezer until firm. Then, place in a freezer-friendly, airtight container in the freezer for 1-3 months.
Variations
Wanna make haystack cookies with marshmallows, peanut butter, or coconut? Lemme show you how!
- Haystack cookies with or without peanut butter: this recipe includes 2-4 optional tablespoons of peanut butter. Include it for peanut butter, exclude it if you want to leave it out.
- Christmas haystack cookies: use white chocolate instead of milk chocolate, substitute 1-2 cups chow mein noodles with red and green M&M’s, and sprinkle Christmas sprinkles or more M&M’s on top of each treat.
- Coconut haystack cookies: Substitute 1 cup noodles with coconut.
- Haystack cookies with marshmallows: Once cookies have been scooped and are still melty, simply press a few marshmallows into the tops of each cookie. Also try substituting 1 cup of the chow mein noodles with marshmallows.
Holiday Dessert Recipes We ❤️
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Sending you all my love and maybe even a dove, xo Demeter ❤️
Description
Crispy, crunchy, and chocolatey: Haystack Cookies feature crispy chow mein noodles covered in a chocolate butterscotch coating. An easy 3 ingredients recipe for no bake haystack cookies!
Tools Needed
Ingredients
Optional Topping
- Line a large baking sheet with wax paper or parchment paper. Set aside for later.
- Use a double boiler to melt the chocolate, butterscotch and peanut butter (if using), or do the following: add chocolate and butterscotch chips to a microwave-safe bowl. Microwave for 20 seconds, then remove and stir—if the chocolate is softened, then add peanut butter. If not, heat once more and add the peanut butter.
- Repeat heating and stirring in between each round until smooth, being careful not to overheat.
- Add chow mein noodles and fold until completely coated.
- Using a medium scoop, scoop about 2 tablespoons of mixture into the prepared baking sheet.
- Top with optional toppings. Allow to set at room temperature about 20-30 minutes, then enjoy!
Notes
*Peanut butter allows for smoother melting and melding of the chocolate and butterscotch chips. But if you don’t like peanut butter, you can skip this or use the lower amount.
Store in an airtight container in the refrigerator for 1-2 weeks or 1-3 months in the freezer.
Can store at room temperature for 3-5 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert, Cookies
- Method: No Bake
- Cuisine: American
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