Haystack Cookies
No-Bake Haystack Cookies combine creamy white and semi-sweet chocolate with crunchy chow mein noodles in an easy treat everyone loves! Just 3 ingredients plus festive garnishes make these the perfect snacks for kids of all ages. Santa and reindeer approved too.
When I think holidays, cookies immediately spring to mind. Cookie exchanges are my favorite. Last year I fell in love with these butterscotch no bake cookies.
But this year? I’m focusing on the reindeer. If the reindeer aren’t happy, Santa doesn’t travel anywhere and no presents get delivered. Can’t have that can we?
I’m pretty sure they like gingerbread, chocolate (who doesn’t?), and something crunchy. Haystack cookies immediately came to mind. Crunchy, sweet, salty, and chocolate-y. Add your favorite sprinkles to make them festive!
These make a delicious cookie exchange when you add them to these 3 ingredient sugar cookies, these Biscoff butter cookies, and this pretzel puppy chow!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Noodles – Use crunchy Chow Mein noodles you find in the international section of the grocery store. If you can’t find these, use pretzel sticks.
- Chocolate chips – I use a combination of white chocolate and semi-sweet chocolate. I like to use block chocolate or almond bark (candy coating) because the chips can be harder to melt. Either will work just fine.
- Sprinkles – Use your favorite mix of sprinkles. Swap out the colors to make them festive!
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How To Make Haystack Cookies
- In two bowls, melt the white chocolate and then semi-sweet chips. I melt them in separate bowls because they can take different time amounts to melt.
- Once the chocolate is melted, combine them in a large bowl and stir to mix.
- Stir in the chow mein noodles.
- Be sure to stir to coat them as evenly as possible.
- Using an ice cream scoop or spoon, drop mounds of the coated noodles on a parchment-lined baking sheet.
- Top with your favorite sprinkles and let set until completely cooled. Place in the fridge for a few minutes to speed up the process but don’t leave them in there too long. Remove and store.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Once the haystacks are completely set, store them in an airtight container at room temperature. They will last for up to 2 weeks.
I don’t recommend refrigerating them because water droplets can form on the cookies and cause them to discolor and crumble.
Complete Your Cookie Box
No-Bake Treats: Butterscotch No Bake Cookies | Crockpot Peanut Clusters | Cornflake Candy
Holiday Cookies: Kitchen Sink Cookies | Stained Glass Cookies | Snowball Cookies
Chocolate Lovers: Chocolate Mint Cookies | Dark Chocolate Pecan Cookies | Fantasy Fudge
Variations
- Nuts: Almonds, peanuts, cashews, pecans
- Noodles: pretzel sticks, potato chips, cereal, oatmeal, shredded coconut
- Chocolate: white, semi-sweet, dark, peanut butter chips, cinnamon chips
- Mix-Ins: dried cranberries, dried strawberries, toffee bits, sprinkles, M&M candies, crushed cookies, mini marshmallows
Frequently Asked Questions
Overheated chocolate causes sugar crystals to harden and become crumbly. Start with good quality chocolate and melt carefully and slowly. Microwave in short time intervals or use double boiler. And keep water away as it will cause the chocolate to “seize” up.
About 2 tablespoons each makes roughly 24 cookies. You can always. make them as big or as little as you want. They will set up just the same. You can also press the complete mixture in a 9×13 and cut them into bars.
Using the microwave is the easiest. Heat it in short bursts, stirring between each one so you don’t get hot spots that burn. Or use double boiler for more control.
Use parchment paper or silicone baking mat. Wax paper can melt slightly with the heat of the chocolate and melt into the cookies.
Recipe Tips & Tricks
- Good chocolate – Start with good, quality chocolate chips and melt slowly. Microwave in short intervals or use double boiler. Don’t overheat or the chocolate becomes grainy.
- No water – Any moisture ruins chocolate. Make sure bowls and utensils are completely dry.
- Same size – Use and ice cream scoop for even 2-tablespoon portions. Shape with hands before chocolate solidifies, if needed.
- Customize flavors – Swap chocolate types, try different noodles (pretzels, chips, cereal), add nuts, dried fruit, toffee, marshmallows, or M&Ms.
This haystack cookie recipe is super easy and makes treats in just 15 minutes!
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Haystack Cookies Recipe
Ingredients
- 12 ounces white chocolate chips
- 12 ounces semi-sweet chocolate chips
- 12 ounces Chinese chow mein noodles
- Sprinkles
Instructions
- Melt the chocolate chips in the microwave in 30 second intervals until smooth.
- Stir to combine.
- Add the chow mein noodles and stir to coat evenly.
- Scoop out and place small mounds on baking sheets lined with parchment paper.
- Garnish with festive sprinkles!
- Let set for 15 minutes or until completely solid.
- Enjoy or store until ready to eat.
Notes
- Good chocolate – Start with good, quality chocolate chips and melt slowly. Microwave in short intervals or use double boiler. Don’t overheat or the chocolate becomes grainy.
- No water – Any moisture ruins chocolate. Make sure bowls and utensils are completely dry.
- Same size – Use and ice cream scoop for even 2-tablespoon portions. Shape with hands before chocolate solidifies, if needed.
- Customize flavors – Swap chocolate types, try different noodles (pretzels, chips, cereal), add nuts, dried fruit, toffee, marshmallows, or M&Ms.
Nutrition
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