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Haystack Cookies Recipe
If you need a fast, fuss-free treat that still feels special, this Haystack Cookies Recipe is your new best friend—no oven, no drama, just crunchy, chocolatey, kid-approved goodness.
These classic no bake haystack cookies are the kind of old fashioned haystack cookies my kids grew up on and my grandkids now beg for. They’re made with crispy chow mein noodles, creamy chocolate and peanut butter, and a little coconut for that chewy contrast that keeps you coming back “just for one more.”
You’ll love that this easy haystack cookies recipe works as a simple haystack cookies dessert on a weeknight, a quick no bake cookie recipe for bake sales, or a festive treat for Christmas cookie trays. And since there’s no baking, it’s a wonderful kid friendly cookie recipe—perfect for little hands to stir, scoop, and decorate.
What Are Haystack Cookies, Anyway?
If you’re newer to the party, haystack cookies are those cute little mounds of coated noodles (or sometimes oats or cornflakes) that look like tiny haystacks in a field. This version is a chocolate peanut butter haystacks recipe with shredded coconut folded in—so you get crunchy, creamy, and chewy all in one bite.
They’re sometimes called coconut chow mein cookies or no bake chocolate coconut cookies, depending on what your grandma called them. Around here, they’re simply “the haystacks,” and they show up anytime:
- Summer, when I refuse to turn the oven on
- Holiday cookie platters (they travel beautifully)
- Church potlucks
- Last-minute “Mom, I need a dessert for school tomorrow!” nights
Are they healthy? Let’s be honest, they’re a treat. But compared to frosted sugar cookies, you’re getting some protein and fat from the peanut butter and a little fiber from the coconut. And because they’re rich, one or two are usually enough to satisfy a sweet tooth.
Let me walk you through exactly how to make them, with lots of small tricks I’ve picked up over thirty years of stirring these on my stovetop.
Why You’ll Love This Haystack Cookies Recipe
- No oven needed – Perfect for hot summer days or when your oven’s already busy with dinner.
- Ready in about 30 minutes – Mix, scoop, chill, and you’re done.
- A true kid friendly cookie recipe – Simple, safe steps kids can help with, from stirring to decorating.
- Flexible and forgiving – Swap coconut, change the chocolate, or skip the peanut butter if you need to.
- Great for beginners – If baking scares you, these no bake haystack cookies are almost foolproof.
- Perfect for gift boxes and cookie trays – They hold their shape and don’t crumble easily.
- Easy to double for parties – This recipe scales up without any trouble.
- Naturally egg-free – Helpful for families juggling food allergies.
- Uses pantry ingredients – Chow mein noodles, chocolate chips, peanut butter, and coconut are shelf-stable staples.
Ingredients for the Best Haystack Cookies
Here’s everything you’ll need to make this chocolate haystack cookies recipe. I’ll add some helpful notes and substitutions as we go, because you know I can’t resist fussing with ingredients a little.
- 3 cups (about 6 oz / 170 g) crispy chow mein noodles
- Use the dry, crunchy ones you find in bags or cans in the Asian/ethnic or salad toppings aisle.
- 1 cup (85 g) sweetened shredded coconut
- This gives you that coconut chow mein cookies vibe. You can use unsweetened if you prefer less sweetness.
- 1 cup (170 g) semi-sweet chocolate chips
- I like Ghirardelli or Guittard, but any good-quality brand melts nicely.
- ½ cup (85 g) butterscotch chips
- These add that nostalgic “old fashioned haystack cookies” flavor. If you’re not a butterscotch fan, use more chocolate chips instead.
- ½ cup (130 g) creamy peanut butter
- Use standard peanut butter like Jif or Skippy for the smoothest texture. Natural peanut butter can work, but stir it very well so it’s not oily.
- 1 tablespoon coconut oil or unsalted butter (optional but recommended)
- Helps the chocolate set with a soft sheen and a slightly smoother bite.
- 1 teaspoon pure vanilla extract
- Adds warmth and rounds out the chocolate and peanut butter flavors.
- ¼ teaspoon fine sea salt
- Balances the sweetness and makes the chocolate taste deeper.
- Optional toppings:
- Flaky sea salt – for that trendy sweet-salty finish
- Festive sprinkles – for holidays and birthdays
- Chopped roasted peanuts – for texture and more peanut flavor
Ingredient Substitutions & Tweaks
- Nut-free version: Replace peanut butter with sunflower seed butter or a creamy cookie butter spread; just make sure it’s not too runny.
- Lower sugar: Use unsweetened coconut and dark chocolate chips (60–70% cacao).
- Gluten-free: Use certified gluten-free chow mein noodles or swap with gluten-free cornflakes or rice cereal. Always check labels.
- No coconut: Skip the coconut and add an extra ½–1 cup of chow mein noodles or lightly crushed cornflakes.
Step-by-Step Directions (So Simple, It Feels Like Cheating)
You know what? This is one of those recipes you can practically make with your eyes closed once you’ve done it once. But let’s walk it through slowly the first time.
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Prep your pans
Line 2 baking sheets with parchment paper or silicone baking mats. This keeps the haystack cookies from sticking and makes cleanup a breeze. If your kitchen runs warm, clear a spot in the fridge for the sheets. -
Measure and set up your mix-ins
In a large mixing bowl, add the chow mein noodles and shredded coconut. Gently toss them together with your hands so they’re evenly mixed. This step makes it easier to coat everything evenly later. -
Melt the chocolate, butterscotch, and peanut butter
Add the chocolate chips, butterscotch chips, peanut butter, and coconut oil (or butter) to a medium microwave-safe bowl.- Microwave on 50% power for 30 seconds, then stir.
- Continue heating in 20–30 second bursts at 50% power, stirring well each time, until everything is smooth and glossy.
This slow approach helps prevent the chocolate from scorching, which can ruin both texture and flavor.
Stovetop option: Use a double boiler or place a heatproof bowl over a small saucepan of barely simmering water. Heat, stirring often, until melted and smooth.
-
Add vanilla and salt
Once the mixture is melted and smooth, stir in the vanilla extract and sea salt. Taste a tiny bit (careful, it’s warm) and adjust the salt if needed. Remember, the coconut and chow mein noodles bring a bit of salt and sweetness too. -
Coat the noodles and coconut
Pour the warm chocolate-peanut butter mixture over the chow mein noodles and coconut. With a large spatula or wooden spoon, gently fold everything together.- Try not to mash the noodles; you want to keep that lovely crunch.
- Keep stirring from the bottom of the bowl so every strand of noodle gets coated.
When you see only a few small uncoated spots, you’re done—overmixing can start breaking things up too much.
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Scoop the haystacks
Using a tablespoon, small cookie scoop, or even two teaspoons, drop mounds of the mixture onto the prepared baking sheets.- Aim for 1½–2 tablespoons per cookie for about 24 cookies.
- If a noodle sticks out too far, just nudge it back in. They don’t need to look perfect; part of their charm is that rustic “pile of sticks” look.
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Add toppings (if using)
While the haystack cookies are still soft, sprinkle with flaky sea salt, chopped peanuts, or festive sprinkles.
If you’re making these as no bake haystack cookies for Christmas, red and green nonpareils are adorable. For birthday parties, rainbow jimmies are always a hit. -
Chill to set
Place the baking sheets in the refrigerator for 20–30 minutes, or until the cookies are firm to the touch.
After they’ve set, you can move them to an airtight container. If your house is cool, they’ll hold their shape at room temperature; if it’s warm or humid, keep them chilled.
Servings & Timing
- Yield: About 24 haystack cookies
- Prep Time: 15 minutes (including measuring and melting)
- Chill Time: 20–30 minutes
- Total Time: Around 35–45 minutes
If you’re making these with kids or for a party, budget a few extra minutes for everyone to “taste-test” the mixture. It’s practically a rule.
Fun Variations on This Haystack Cookies Recipe
Once you’ve made this easy haystack cookies recipe once, you’ll see how adaptable it is. Here are some of my favorite twists:
- Rocky Road Haystacks – Fold in 1 cup mini marshmallows and ½ cup chopped almonds along with the noodles and coconut.
- Mocha Haystacks – Stir 1–2 teaspoons of instant espresso powder into the warm chocolate mixture for a coffee-shop vibe.
- White Chocolate Cranberry Haystacks – Use white chocolate chips instead of semi-sweet and add ½ cup dried cranberries.
- Salted Pretzel Haystacks – Replace 1 cup of noodles with 1 cup broken mini pretzels for extra salty crunch.
- Nutty Trail Mix Haystacks – Add ½ cup chopped peanuts, cashews, or mixed nuts for a trail-mix-inspired dessert.
- Holiday Peppermint Haystacks – Use dark chocolate chips and sprinkle crushed candy canes over the top before chilling.
If you’re cooking for different tastes or dietary needs, you can split the base mixture into two bowls and create two smaller batches with different add-ins. It feels like double the cookies with almost no extra work.
Storage & Make-Ahead Tips
These chocolate peanut butter haystacks are sturdy little things, which is one reason I love them for gifting.
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Room temperature:
- Store in an airtight container for up to 3–4 days if your kitchen is cool and not too humid.
- Keep them away from direct sunlight or stove heat to prevent melting.
-
Refrigerator:
- Store in a tightly sealed container for up to 2 weeks.
- If stacking, place parchment or wax paper between layers so they don’t stick together.
-
Freezer:
- Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag.
- They’ll keep well for about 2–3 months.
- Thaw at room temperature for 15–20 minutes before serving, or enjoy slightly chilled for extra snap.
Make-Ahead Advice
If you’re planning holiday baking or a party, you can easily make this simple haystack cookies dessert several days in advance. I usually:
- Make the cookies up to 3–5 days ahead,
- Store them in the fridge,
- Then bring them out about 20 minutes before serving so the chocolate softens just a touch.
They’re also travel-friendly—stack them in a tin with parchment between layers, and they hold up much better than frosted cookies in a car ride.
Notes from My Kitchen
- Don’t rush the melting. Using 50% power on your microwave feels slow, but fast blasts can scorch chocolate and give it a grainy texture. Slow and steady really is the secret here.
- Mind the noodle crunch. If your chow mein noodles are stale (it happens), your cookies will taste a little flat. Give one a quick taste from the bag before you start; they should be crisp and snappy.
- Texture is everything. If you like a more “full” haystack, add a bit more coconut or noodles until the mixture feels moundable and not too runny. If it feels dry or crumbly, add another spoonful of melted chocolate or peanut butter.
- Size control. Smaller cookies set faster and are perfect for cookie platters; larger cookies are fun as a grab-and-go dessert. Just try to keep them roughly the same size so they chill evenly.
- Flavor balance. Butterscotch chips can make things pretty sweet. If you prefer a deeper chocolate flavor, replace half or all of the butterscotch chips with dark chocolate chips.
One more small thing—I often stash a few in the freezer “for guests” and then find myself enjoying one with a cup of afternoon coffee. Frozen haystacks are surprisingly good; the crunch is next-level.
Haystack Cookies Recipe FAQs
Can I make haystack cookies without peanut butter?
Yes. Replace peanut butter with sunflower seed butter, tahini, or cookie butter; just choose a thick, creamy version so the cookies hold together.
My mixture seems too loose. How can I fix it?
Stir in a bit more chow mein noodles or coconut (a handful at a time) until the mixture forms sturdy mounds when scooped.
Can I use only chocolate chips and skip the butterscotch?
Absolutely. Many old fashioned haystack cookies are just no bake chocolate coconut cookies; simply use 1½ cups of chocolate chips and omit the butterscotch.
Do I have to refrigerate haystack cookies?
They’ll set faster in the fridge, but if your kitchen is cool and not humid, you can let them set at room temperature—just give them closer to an hour.
Can kids help make these?
Yes, and they love it. Adults should handle the hot melted chocolate, but kids can help stir the noodles, scoop the mixture, and decorate with sprinkles.
Why are my haystack cookies soft or sticky?
They may need more chill time, or your kitchen may be warm. Pop them back in the fridge for another 15–20 minutes, and next time you can add a touch more chocolate to firm them up.
Can I use different cereals instead of chow mein noodles?
You sure can. Cornflakes, Rice Krispies, or even Cheerios all work—just know the texture will be slightly different from traditional chow mein no bake haystack cookies.
Are haystack cookies gluten-free?
They can be. Use gluten-free chow mein noodles or a gluten-free cereal, and double-check that your chocolate chips and butterscotch chips are labeled gluten-free.
Final Thoughts
This Haystack Cookies Recipe is one of those little gems I’m grateful I learned early as a young mom—fast, flexible, and always a crowd-pleaser. Whether you call them no bake haystack cookies, chocolate peanut butter haystacks, or coconut chow mein cookies, they’re the kind of simple haystack cookies dessert that makes people smile before they even take a bite.
Give them a try this week, and let me know how they turned out—did you stick to the classic version or play around with a fun variation? Leave a comment with your twist, and if you love no-bake treats, you might also enjoy my other quick no bake cookie recipes and easy kid friendly desserts on the blog.
Haystack Cookies
Ingredients
- 3 cups crispy chow mein noodles about 6 oz / 170 g; dry, crunchy noodles from the salad toppings or Asian foods aisle
- 1 cup sweetened shredded coconut about 85 g; unsweetened can be used for less sweetness
- 1 cup semi-sweet chocolate chips about 170 g
- 1/2 cup butterscotch chips about 85 g; or use additional chocolate chips
- 1/2 cup creamy peanut butter about 130 g; use a standard, no-stir brand like Jif or Skippy
- 1 tablespoon coconut oil or unsalted butter optional but recommended, for smoother texture and sheen
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt plus more to taste
- flaky sea salt optional, for topping
- festive sprinkles optional, for topping
- chopped roasted peanuts optional, for topping
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats. If your kitchen is warm, clear space in the refrigerator so the sheets can chill later.
- In a large mixing bowl, add the crispy chow mein noodles and shredded coconut. Gently toss them together with your hands or a large spoon until evenly mixed.3 cups crispy chow mein noodles, 1 cup sweetened shredded coconut
- In a medium microwave-safe bowl, combine the semi-sweet chocolate chips, butterscotch chips, peanut butter, and coconut oil or butter. Microwave on 50% power for 30 seconds, then stir well. Continue heating in 20–30 second bursts at 50% power, stirring thoroughly after each interval, until the mixture is fully melted, smooth, and glossy. Stovetop option: Place the ingredients in a heatproof bowl set over a saucepan of barely simmering water (double boiler). Heat, stirring often, until completely melted and smooth.1 cup semi-sweet chocolate chips, 1/2 cup butterscotch chips, 1/2 cup creamy peanut butter, 1 tablespoon coconut oil or unsalted butter
- Remove the melted mixture from the heat and stir in the vanilla extract and fine sea salt. Taste a tiny amount carefully and adjust the salt if needed.1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Pour the warm chocolate-peanut butter mixture over the chow mein noodles and coconut in the large bowl. Using a large spatula or wooden spoon, gently fold the mixture together until all of the noodles and coconut are mostly coated. Avoid crushing the noodles; stop mixing once only a few small uncoated spots remain.3 cups crispy chow mein noodles, 1 cup sweetened shredded coconut, 1 cup semi-sweet chocolate chips, 1/2 cup butterscotch chips, 1/2 cup creamy peanut butter, 1 tablespoon coconut oil or unsalted butter
- Using a tablespoon, small cookie scoop, or two teaspoons, drop 1 1/2–2 tablespoon mounds of the mixture onto the prepared baking sheets. If any noodles stick out excessively, gently nudge them back into the mound. Aim for even-sized haystacks so they set at the same rate.
- While the haystacks are still soft, sprinkle them with flaky sea salt, festive sprinkles, and/or chopped roasted peanuts, if using.flaky sea salt, festive sprinkles, chopped roasted peanuts
- Place the baking sheets in the refrigerator for 20–30 minutes, or until the haystack cookies are firm to the touch. Once set, transfer them to an airtight container. Store at room temperature if your kitchen is cool, or keep refrigerated in warm or humid conditions.
Notes
SUBSTITUTIONS: For nut-free, replace peanut butter with sunflower seed butter or cookie butter (thick, creamy varieties work best). For lower sugar, use unsweetened coconut and dark chocolate chips (60–70% cacao). For gluten-free, use certified gluten-free chow mein noodles or substitute gluten-free cornflakes or rice cereal.
VARIATIONS: Rocky Road Haystacks—fold in 1 cup mini marshmallows and 1/2 cup chopped almonds. Mocha Haystacks—stir 1–2 teaspoons instant espresso powder into the warm chocolate mixture. White Chocolate Cranberry Haystacks—use white chocolate chips and add 1/2 cup dried cranberries. Salted Pretzel Haystacks—replace 1 cup of noodles with 1 cup broken mini pretzels. Nutty Trail Mix Haystacks—add 1/2 cup chopped mixed nuts. Holiday Peppermint Haystacks—use dark chocolate chips and sprinkle crushed candy canes on top before chilling.
STORAGE: Store at room temperature (cool, dry kitchen) in an airtight container for 3–4 days, in the refrigerator for up to 2 weeks (separate layers with parchment), or freeze up to 2–3 months. Thaw at room temperature for 15–20 minutes or enjoy slightly chilled.
TIPS: Melt the chocolate slowly (50% power in the microwave) to prevent scorching. Make sure chow mein noodles are fresh and crisp for best texture. If the mixture is too loose, add more noodles or coconut a handful at a time; if too dry or crumbly, add a spoonful of melted chocolate or peanut butter.
