As soon as the mounds are formed, I sprinkle the colorful nonpareils on top. If you wait too long, the coating begins to harden and the sprinkles won’t stick, so I always sprinkle right away. Then I leave the cookies at room temperature for about 20 minutes until they’re firm enough to lift. Once set, they’re crunchy, sweet, and absolutely irresistible—I almost always sneak a couple before putting them away.
Pro Tips for Best Results
I’ve tested this recipe three different ways: with white chocolate chips, with almond bark, and with candy melts. Almond bark wins every time because it melts quickly and sets firmly without seizing. White chocolate chips taste delicious but are more finicky, and candy melts just don’t have the same creaminess. So trust me—stick with the almond bark.
Another tip I learned the hard way is not to overcrowd the bowl with noodles. If you add too many at once, they clump together and don’t get properly coated. Adding them gradually ensures every noodle gets the perfect amount of sweetness. It also makes the mixture easier to portion later on.
If you’re making these on a warm day or in a humid kitchen, you might find that the cookies take longer to set. I sometimes pop the baking sheet in the fridge for five minutes, but never longer because the cold can cause condensation. A quick chill firms them up without affecting the texture.
And one last tip: use fresh chow mein noodles. I once used a half-bag that had been open too long, and the cookies tasted flat. Fresh noodles have a light, crisp snap that makes the cookies incredibly satisfying to bite into.
Common Mistakes to Avoid
The first mistake I made with Haystack Cookies was overheating the almond bark. Even a few extra seconds can make it grainy, so now I melt it slowly and patiently. If you think it needs more heat, stir first—residual warmth often finishes the melting without risking scorching.
Another mistake is stirring too aggressively. Chow mein noodles are delicate, and if you mix like you’re making bread dough, you’ll break them into crumbs. I did this once in a rush, and the cookies turned out sandy instead of crunchy and whimsical. Gentle folding is essential.
I’ve also learned that adding sprinkles too late is a recipe for disappointment. When the bark starts to set, the nonpareils roll right off. The best time is immediately after you form each scoop; working in small batches helps make sure the decorations stick beautifully.(See the next page below to continue…)