The Ultimate Guide to Making Delicious Haystack Cookies

The Ultimate Guide to Making Delicious Haystack Cookies: Easy no-bake haystack cookies just require three ingredients! Add any sprinkle color for all seasons and holidays. Haystack cookies are perfect for chocolate-peanut butter lovers! No-bake, three-ingredient, and may be stored for a week without changing texture or drying out.

The Ultimate Guide to Making Delicious Haystack Cookies

Dry chow mein noodles, usually used in Asian salads and dinners, are great for haystack cookies due to their neutral flavor and crispy texture. When you need an easy no-bake treat, make these cookies. They suit cookie exchanges, birthday celebrations, potlucks, and barbecues!

Ingredients for recipe

  • 1 bag butterscotch chips (11-ounce bag) (311g)
  • 1 cup semi-sweet chocolate chips (180g)
  • 3 tablespoons peanut butter (60g)
  • 1 bag chow mein noodles (12-ounce bag) (338g)

Also See:

Cooking with Peppermint Cookies: A Beginner’s Guide

Haystack Cookies: How To Make Them

  • Prep the baking sheets: Get the baking sheets ready: Put parchment paper on two baking sheets. If you don’t do this, the cookie dough will stick to the baking sheets.
  • Melt the chocolate and peanut butter chips: Mix the two kinds of baking chips together in a bowl that can go in the microwave. In 30-second intervals, stir them around in the microwave until they are completely melted.
  • Add the chow mein noodles: Place the chow mein noodles on top: For bigger bowls, you can use the bowl you used to melt the chocolate chips. When the peanut butter and chocolate melt, add the noodles and stir them around to cover them all.
  • Take the cookies out: You should make balls about the size of two tablespoons. Do not squish the ingredients together to make them all the same. Don’t break any of the chow mein noodles! At this time, you can also put sprinkles on top of the cookies.
  • Set the: Put the baking sheets in the fridge for 30 minutes, or until the peanut butter and chocolate layer is set.


  • Calories: 228kcal
  • Carbohydrates: 34g
  • Protein: 3g
  • Fat: 9g
  • Saturated Fat: 3g
  • Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 3g
  • Trans Fat: 1g
    Cholesterol: 2mg
  • Sodium: 241mg
  • Potassium: 97mg
  • Fiber: 1g
    Sugar: 18g
  • Vitamin A: 22IU
  • Calcium: 12mg
  • Iron: 2mg



These cookies should be kept in the fridge, especially if you live somewhere warm. You can keep them at room temperature, though.


Most likely, you cooked the chocolate mixture too long in the microwave if your cookies come out dry. To avoid this, you must heat the blend in short bursts. If the mix looks thick and muddy, the chocolate has burned.


These cookies will last up to two weeks in a container that doesn’t let air in. You can keep them in the fridge or at room temperature. It’s also okay to freeze these haystacks. Once they’re hard, just put them in a bag that can go in the freezer. You can freeze them for up to two months.

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