The first time I made HAYSTACK COOKIES, I had no idea such a ridiculously simple recipe could fill my kitchen with so much warmth and nostalgia. As I melted the chocolate and peanut butter together, that rich, sweet aroma drifted through the house and made it feel instantly cozier, almost like I was preparing for a family gathering even though I was just baking for myself. When I poured the glossy mixture over those crunchy chow mein noodles and watched everything fold together into these messy, delicious little clusters, I couldn’t stop smiling.
There was something so satisfying about how imperfect they looked—like little edible piles of happiness. And when I took the first bite, still slightly warm, the mix of creamy chocolate, salty crunch, and peanut butter richness hit me all at once. I knew right then that these would become one of my go-to no-bake treats forever.
Why You’ll Love This Recipe
You’ll love this recipe because it’s unbelievably fast, deeply nostalgic, and packed with the perfect mix of sweet, salty, creamy, and crunchy—and after making haystack cookies countless times, I can tell you they’re one of the easiest yet most crowd-pleasing treats you can bring to any gathering.
Ingredients
- 1 (12-ounce) bag semisweet chocolate chips
- 1 cup butterscotch chips
- ½ cup creamy peanut butter
- 4 cups chow mein noodles
- 1 cup mini marshmallows (optional)
- ½ cup crushed peanuts or cashews (optional)
- Pinch of sea salt (optional but recommended)
When it comes to ingredients, I’ve made enough batches to know that using a combination of chocolate chips and butterscotch chips creates the most balanced flavor—neither overwhelming, both working together to create that signature haystack taste. Creamy peanut butter blends smoothly and adds richness; I once tried chunky peanut butter, and although it tasted great, the texture was a little chaotic. Chow mein noodles are absolutely essential—they give the cookies their classic crunch. And while marshmallows and nuts are optional, I personally love adding them for extra texture and sweetness.
Equipment Needed
- Large microwave-safe bowl or saucepan
- Wooden spoon or rubber spatula
- Parchment paper
- Baking sheet
- Measuring cups
- Mixing spoon
- Microwave or stovetop
You don’t need a lot of equipment for these cookies, and that’s one of the reasons I adore this recipe. A microwave-safe bowl is perfect for melting the chocolate and butterscotch chips—just be sure your bowl is deep enough so nothing spills over when you stir.
A rubber spatula makes folding the chow mein noodles much easier, especially because they tend to break if you’re too rough with them. Parchment paper is non-negotiable; trust me, you don’t want to scrape sticky chocolate off a baking sheet. And if you don’t have a microwave, melting everything slowly on the stovetop works beautifully.
Step-by-Step Instructions
Whenever I make HAYSTACK COOKIES, I start by lining a baking sheet with parchment paper. This small step saves so much cleanup time later and ensures that the cookies lift off easily once they set. I lay the parchment flat and smooth it out so that the cookies will cool evenly. Then I measure out all my ingredients and set them beside me. I’ve learned that having everything ready makes the mixing process smooth and enjoyable instead of chaotic.
Next, I melt the chocolate chips, butterscotch chips, and peanut butter together. If I’m using the microwave, I heat the mixture in 30-second intervals, stirring after each round. If you’ve never melted chocolate before, here’s a tip I learned the hard way: chocolate burns fast. Once I microwaved it for too long, and it turned grainy and scorched. Now I go slowly and gently. If I’m melting everything on the stovetop, I keep the heat low and stir constantly. The moment the mixture becomes velvety and smooth, I remove it from the heat and add a pinch of sea salt—it enhances the flavor more than you’d expect.
Now comes the fun part: mixing in the chow mein noodles. I pour them into the bowl and gently fold them in with a spatula. The trick is to be gentle—chow mein noodles snap easily, and you want those long crunchy pieces intact. As everything gets coated in the chocolate mixture, you’ll see the “haystack” shape start to form. If I’m adding marshmallows or nuts, I add them now and fold carefully until everything is evenly coated. The mixture becomes thick, sticky, and incredibly fragrant at this point.
Finally, I use two spoons to drop little clusters onto the parchment-lined baking sheet. Sometimes I make them large and rustic-looking, and other times I make small bite-sized ones—it depends on the occasion. Once all the haystacks are formed, I let them cool at room temperature for about an hour, or chill them in the fridge if I’m feeling impatient. When they’re set, I take a bite, and honestly, that first crunch never gets old.
Pro Tips for Best Results
One of the most valuable tips I can give you—after testing this recipe multiple ways—is to melt the chocolate and butterscotch chips slowly. I tried melting them quickly once, and the mixture seized into a thick, gritty paste. Since then, I’ve always used either low heat on the stovetop or short bursts in the microwave. Slow melting equals smooth fudge-like texture.
Another tip is to mix gently when adding the chow mein noodles. The first time I made these cookies, I stirred the noodles too aggressively and ended up with tiny broken pieces instead of long strands. The cookies still tasted good, but they didn’t have that classic haystack appearance. Folding gently helps keep their shape and gives the cookies their signature crunch.
If you’re using marshmallows, add them last and fold them quickly. One time I stirred too long while the mixture was still warm, and the marshmallows melted entirely, turning the cookies gooey instead of textured. Adding them quickly and gently ensures they stay intact and give a nice soft bite inside the crunchy coating.
Finally, let the cookies cool completely before moving them. I once got impatient and tried to transfer them too soon, and they fell apart in my hands. Once fully set, they hold their shape beautifully and pack with ease.(See the next page below to continue…)