Haystack Cookies Recipe
This easy Haystack Cookies Recipe is a no-bake, chocolatey, crunchy treat that comes together in minutes and disappears even faster—perfect for busy weeknights, holidays, or anytime you want a simple haystack cookies dessert without turning on the oven.
I’ve been making some version of these old fashioned haystack cookies since the late 90s, back when my kids were little and my kitchen felt like Grand Central Station. These no bake haystack cookies are made from crispy chow mein noodles, creamy peanut butter, melted chocolate chips, and a handful of sweet shredded coconut. They’re sometimes called coconut chow mein cookies or chocolate peanut butter haystacks, but around here we just call them “the cookies that never last more than a day.”
What I love most is how forgiving they are. You can keep them classic, turn them into rich chocolate haystack cookies, or lean into that coconut flavor and make them taste like a no bake chocolate coconut cookie meets a candy bar. They’re a true kid friendly cookie recipe—easy to stir, scoop, and “taste-test”—and they work just as well for Christmas cookie trays as they do for summer cookouts when you refuse to heat up the house.
Let me walk you through how I make this easy haystack cookies recipe, with plenty of tweaks along the way so you can make it your own.
Why You’ll Love This Haystack Cookies Recipe
- No oven needed—this is a quick no bake cookie recipe you can make even on the hottest days.
- Ready in about 30 minutes, including chill time, so you get fast dessert without fuss.
- Only a handful of pantry ingredients: chocolate chips, peanut butter, chow mein noodles, and coconut.
- Perfect kid friendly cookie recipe—little hands can help stir, scoop, and decorate.
- Great for holidays, bake sales, or gift boxes because they travel well and don’t crumble easily.
- Naturally egg-free and easy to adjust for gluten-free or nut-free needs.
- Flexible flavor: make them chocolate peanut butter haystacks, extra coconut-y, or even salty-sweet with peanuts.
- Texture heaven: crispy, chewy, creamy, and just the right amount of chocolate in every bite.
- Beginner-friendly—if you can melt chocolate in the microwave, you can make these.
Ingredients
Here’s what you’ll need for this Haystack Cookies Recipe. This makes about 24 medium cookies:
- 1 ½ cups semi-sweet chocolate chips (about 9 oz – I like Ghirardelli or Guittard)
- 1 cup butterscotch chips (adds that old fashioned haystack cookies flavor)
- ½ cup creamy peanut butter (not natural; something like Jif or Skippy works best for smooth texture)
- 4 cups crispy chow mein noodles (the canned, crunchy kind)
- 1 cup sweetened shredded coconut (for that coconut chow mein cookies feel)
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt (helps balance the sweetness)
Optional add-ins (choose one or two, about ½ cup total):
- Chopped roasted peanuts or cashews (for extra crunch)
- Mini marshmallows (for a rocky-road style no bake chocolate coconut cookie)
- Festive sprinkles (for birthdays or holidays)
Ingredient tips:
- Chocolate chips: You can mix semi-sweet and milk chocolate if you like a sweeter, softer flavor.
- Peanut butter: Regular shelf-stable peanut butter helps the haystacks set properly. Natural peanut butter can make the mixture too soft.
- Chow mein noodles: These give that signature “haystack” look and crackly crunch. You’ll find them in the Asian section of most grocery stores in the U.S.
- Coconut: Sweetened shredded coconut adds chew and sweetness. If you use unsweetened, the cookies will be a bit less sweet but still delicious.
Directions
You can make these no bake haystack cookies in one bowl and one baking sheet. I usually use parchment on an old rimmed sheet pan that’s seen a lot of holiday seasons.
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Prepare your pan
Line a baking sheet (or two, if you’re making smaller cookies) with parchment paper or a silicone baking mat. This keeps the haystacks from sticking and makes cleanup a breeze. -
Melt the chocolate and butterscotch
In a large microwave-safe bowl, add the semi-sweet chocolate chips and butterscotch chips.
Microwave on medium power (50%) in 30-second bursts, stirring after each round, until smooth and fully melted—this usually takes 1½ to 2 minutes total.
You can also melt them in a heatproof bowl set over a pot of gently simmering water if you prefer the stovetop. -
Stir in the peanut butter, vanilla, and salt
While the chocolate mixture is still warm, stir in the peanut butter, vanilla extract, and sea salt. Mix until smooth and glossy.
If the mixture seems very thick, you can warm it for another 10–15 seconds to loosen it up. -
Fold in the coconut
Add the shredded coconut and fold gently until it’s well coated. This is where your no bake chocolate coconut cookies start to come together.
Taste a little spoonful (cook’s privilege!) to see if you like the chocolate-coconut balance. -
Add the chow mein noodles
Gently add the chow mein noodles, about a cup at a time, and fold until everything is evenly coated in the chocolate mixture.
Try not to crush the noodles too much; you want some whole pieces for that classic haystack texture. -
Stir in any extras
If you’re adding peanuts, mini marshmallows, or sprinkles, fold them in now.
This is a great step for kids to help with—just remind them not to over-stir or the noodles will start breaking down. -
Scoop the haystacks
Using a medium cookie scoop or a heaping tablespoon, drop mounds of the mixture onto your prepared baking sheet.
You can gently press and shape them with a spoon to look like little “haystacks.” I like them about 1½–2 inches across. -
Chill until set
Place the baking sheet in the refrigerator and chill for about 20–30 minutes, or until the haystack cookies are firm to the touch.
If your kitchen is cool, you can also let them sit at room temperature for an hour or so, but chilling makes them set faster and cleaner. -
Serve and enjoy
Once set, transfer your haystack cookies to a serving plate or airtight container.
Try not to eat three in a row like I usually do—but no promises.
Servings & Timing
- Yield: About 24 medium haystack cookies
- Prep Time: 15 minutes
- Chill Time: 20–30 minutes
- Total Time: 35–45 minutes
This easy haystack cookies recipe is perfect when you need dessert in a hurry. You can start a batch after dinner and have them ready for a movie by the time you’ve picked what to watch—honestly, choosing the movie usually takes longer than making the cookies.
Variations
You know what? This Haystack Cookies Recipe is endlessly flexible. Here are some fun twists:
- Extra Chocolate Haystack Cookies: Use all semi-sweet or dark chocolate chips (skip the butterscotch) and add 2 tablespoons of cocoa powder for a deeper chocolate note.
- White Chocolate Coconut Haystacks: Swap the chocolate chips and butterscotch for white chocolate chips and add a little extra shredded coconut.
- Nut-Free Haystacks: Leave out the peanut butter and replace it with sunflower seed butter or cookie butter for a school-friendly treat.
- Holiday Haystacks: Stir in red and green sprinkles or crushed peppermint candies for a festive Christmas version.
- Salted Peanut Crunch: Add ½ cup salted roasted peanuts on top of the chow mein noodles for a salty-sweet chocolate peanut butter haystack.
- S’mores Haystacks: Add mini marshmallows and a handful of crushed graham crackers for campfire flavor without any flames.
Storage & Reheating
(Though “reheating” is generous here—these are no-bake!)
- Room Temperature: Store haystack cookies in an airtight container at cool room temperature for up to 4 days. If your kitchen runs warm, they may get a little soft.
- Refrigerator: Keep in a sealed container in the fridge for up to 10 days. I actually prefer them cold—the chocolate has a lovely snap.
- Freezer: Freeze in a single layer on a sheet pan until solid, then transfer to a freezer bag or container. They’ll keep well for up to 2 months.
Thawing:
- Let frozen haystacks sit at room temperature for 15–20 minutes, or enjoy them straight from the freezer if you like a firmer, candy-bar style texture.
Make-ahead tip:
- These no bake haystack cookies are ideal for making 1–2 days ahead of parties, potlucks, or cookie exchanges. The flavor actually blends and mellows a bit as they rest.
Notes
- If your mixture seems too loose to hold its shape, add a small handful of chow mein noodles or coconut and stir again. The mixture should be thick and “moundable.”
- If your mixture sets too quickly while you’re scooping (this can happen in a chilly kitchen), pop the bowl in the microwave for 10 seconds and stir to loosen it up.
- Different brands of chow mein noodles can vary. If yours are very salty, you may want to skip the added salt.
- When I tested this recipe, I tried a version with all dark chocolate and no butterscotch—good, but a bit intense. The chocolate–butterscotch combo gave that nostalgic old fashioned haystack cookies flavor I remembered from church potlucks.
- For neat-looking cookies, use a cookie scoop and slightly “twist” as you release. For more rustic, farmhouse-style haystacks, just plop and go. Both taste exactly the same.
- If you’re serving these at a party, consider making a double batch. I say this from experience—they vanish, especially around teenagers.
FAQs
Can I make this Haystack Cookies Recipe without peanut butter?
Yes. Replace the peanut butter with sunflower seed butter, soy nut butter, or cookie butter; the texture will still be creamy and the cookies will set nicely.
Why did my haystack cookies not set?
Usually, this happens when the chocolate mixture was overheated or there was too much liquid (like natural peanut butter oil). Chill them longer in the fridge—if they’re still too soft, you can crumble them over ice cream as a dessert topping.
Can I use old-fashioned oats instead of chow mein noodles?
You can, but they’ll turn into more of a no-bake oatmeal cookie. For true haystack texture, crispy chow mein noodles are best.
Are these haystack cookies gluten-free?
Many brands of chow mein noodles contain wheat, so check the package. If you need gluten-free, use gluten-free chow mein noodles or swap in gluten-free cornflakes for a similar crunch.
Can I leave out the coconut?
Absolutely. Just replace the 1 cup of coconut with an extra 1 cup of chow mein noodles or ½ cup noodles plus ½ cup nuts, mini marshmallows, or crushed cereal.
Do these travel well for parties or lunchboxes?
Yes—these no bake haystack cookies are sturdy and hold their shape. For warm-weather events, place them in a cooler or insulated bag so they don’t soften too much.
Can I halve or double this recipe?
Yes. This Haystack Cookies Recipe scales very well—just keep the same ratios and use a larger bowl if doubling.
What can I do with leftovers?
Crumble leftover haystack cookies over yogurt, ice cream, or even a bowl of vanilla pudding for a quick, fun dessert.
Conclusion
These crunchy, chocolatey haystacks are everything I love in a dessert: fast, forgiving, and crowd-pleasing. Whether you’re making no bake chocolate coconut cookies for a holiday tray, whipping up a quick no bake cookie recipe on a school night, or teaching a young baker to stir and scoop, this Haystack Cookies Recipe fits the moment.
Give them a try, then come back and tell me how yours turned out—did you go classic, add peanuts, or create your own twist? And if you’re in a no-bake mood, you might like exploring more of my easy, kid friendly cookie recipes next.
Haystack Cookies
Ingredients
- 1 1/2 cups semi-sweet chocolate chips about 9 oz
- 1 cup butterscotch chips
- 1/2 cup creamy peanut butter regular shelf-stable, not natural
- 4 cups crispy chow mein noodles canned, crunchy kind
- 1 cup sweetened shredded coconut
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped roasted peanuts or cashews optional add-in, choose one or two add-ins totaling about 1/2 cup
- 1/2 cup mini marshmallows optional add-in
- festive sprinkles optional add-in, to taste
Instructions
- Line a baking sheet (or two, if you’re making smaller cookies) with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- In a large microwave-safe bowl, add the semi-sweet chocolate chips and butterscotch chips. Microwave on medium power (50%) in 30-second increments, stirring after each, until smooth and fully melted, about 1 1/2 to 2 minutes total. Alternatively, melt in a heatproof bowl set over a pot of gently simmering water.1 1/2 cups semi-sweet chocolate chips, 1 cup butterscotch chips
- While the chocolate mixture is still warm, stir in the peanut butter, vanilla extract, and sea salt until smooth and glossy. If the mixture seems very thick, warm it for another 10–15 seconds to loosen.1/2 cup creamy peanut butter, 1/2 teaspoon vanilla extract, 1/4 teaspoon fine sea salt
- Add the shredded coconut and fold gently until it is evenly coated in the chocolate mixture. Taste and adjust if you want more chocolate or coconut flavor.1 cup sweetened shredded coconut
- Gently add the chow mein noodles, about 1 cup at a time, folding until everything is evenly coated. Try not to crush the noodles too much so you keep the classic haystack texture.4 cups crispy chow mein noodles
- If using chopped nuts, mini marshmallows, or sprinkles, fold them in now, being careful not to over-stir so the noodles don’t break down.1/2 cup chopped roasted peanuts or cashews, 1/2 cup mini marshmallows, festive sprinkles
- Using a medium cookie scoop or a heaping tablespoon, drop mounds of the mixture onto the prepared baking sheet. Gently press and shape each mound to look like a small haystack, about 1 1/2–2 inches across.
- Refrigerate the baking sheet for 20–30 minutes, or until the haystack cookies are firm to the touch. Alternatively, let them sit at cool room temperature for about 1 hour, though chilling is faster and cleaner.
- Once set, transfer the haystack cookies to a serving plate or airtight container. Store at cool room temperature for up to 4 days, in the refrigerator for up to 10 days, or freeze for up to 2 months.
