Two summers ago, during a family camping trip in the mountains of North Carolina, I found myself in charge of making dessert for a group of hungry kids and grandkids. With the portable grill occupied by burgers and corn, the last thing I wanted was to fuss over a complicated treat that required baking. That’s when my daughter suggested these haystack cookies.
We had a small cooler filled with peanut butter, a bag of chow mein noodles meant for a stir-fry, and a few butterscotch and chocolate chips I’d tossed in for s’mores. I remember spreading a checkered cloth over the picnic table under the pine trees, mixing everything together in a saucepan over our tiny camp stove. The kids gathered around like it was some sort of cooking show, their faces glowing with curiosity and the light from the lanterns.
It felt like magic watching how just a few simple ingredients came together to make these rustic, crunchy mounds that looked as though they belonged in the woods. By the time the cookies had chilled in the cooler, everyone was reaching for seconds. I’ve made these countless times since, sometimes for bake sales, sometimes just as a quick after-school snack for the grandkids.
Each time I make them, I’m transported back to that mountain picnic table, the sound of the cicadas humming in the evening air, and the joy of sharing sweets under the stars.
Short Description
These Crunchy No Bake Haystack Cookies are an easy, nostalgic treat made with creamy peanut butter, butterscotch and chocolate chips, and crispy chow mein noodles. They’re quick to prepare, need no oven time, and are perfect for busy weeknights, camping trips, or holiday platters.
Key Ingredients
- 1 (12-ounce) bag chow mein noodles
- 1 cup creamy peanut butter
- 1 (12-ounce) bag butterscotch chips
- 1 (12-ounce) bag milk chocolate chips
- ½ cup shredded coconut (optional)
- ½ cup chopped nuts (optional)
Tools Needed
- Medium saucepan
- Wooden spoon or heatproof spatula
- Large mixing bowl (optional)
- Spoon for dropping cookies
- Parchment-lined baking sheet
- Refrigerator for chilling
Cooking Instructions
Step 1: Prepare the Baking Sheet
Line a large baking sheet with parchment paper and set aside.
Step 2: Melt the Chocolate Mixture
In a medium saucepan, combine peanut butter, butterscotch chips, and milk chocolate chips. Melt over low heat, stirring frequently until the mixture is smooth and glossy. Avoid turning the heat too high, as chocolate can scorch easily.
Step 3: Mix in the Chow Mein Noodles
Remove the saucepan from the heat. Gently fold in the chow mein noodles, stirring carefully to coat them evenly without breaking them too much. The mixture should be thick and well-coated.
Step 4: Form the Clusters
Using a spoon, drop generous spoonfuls of the mixture onto the prepared baking sheet, forming small clusters about 2 inches in diameter.
Step 5: Add Toppings
While the cookies are still soft, sprinkle the tops with shredded coconut and chopped nuts if desired.
Step 6: Chill the Cookies
Place the baking sheet in the refrigerator and chill for about 30 minutes or until the cookies are firm to the touch.
Step 7: Store and Serve
Once set, transfer the cookies to an airtight container. Keep them refrigerated for up to one week.
Tip: If your mixture seems too stiff to scoop, gently rewarm it over low heat for a few seconds, stirring constantly.
Why You’ll Love This Recipe
Crunchy Texture: The chow mein noodles add a satisfying crisp bite that contrasts beautifully with the smooth chocolate.
Quick and Easy: With no oven required, these cookies come together in under 20 minutes of prep.
Kid-Friendly: Fun to make with little ones who love helping drop spoonfuls on the tray.
Perfect for Any Occasion: From lunchbox treats to holiday cookie trays, they fit right in.
Customizable: Add your favorite toppings like coconut, sprinkles, or chopped nuts to suit your taste.
Mistakes to Avoid & Solutions
Overheating the Chocolate: If the mixture looks grainy or thickens suddenly, it’s likely scorched. Solution: always melt over low heat and stir constantly.
Breaking the Noodles Too Much: Stir gently to keep the haystack texture. Overmixing makes the cookies lose their signature crunch.
Skipping the Chill Time: These cookies won’t set properly if not chilled. Be patient and refrigerate for at least 30 minutes.
Using Wet Utensils: Water can seize melted chocolate, so keep all utensils dry.
Crowding the Baking Sheet: Leave space between clusters so they set evenly and are easier to remove.
Serving and Pairing Suggestions
Arrange them on a rustic wooden platter for a picnic or casual get-together.
Pair with hot cocoa or cold milk for an afternoon snack.
Add them to a dessert buffet alongside brownies and bars for a bake sale or holiday party.
Serve as a fun surprise in lunchboxes or at outdoor gatherings.
Pair with coffee or tea for an easy after-dinner treat.
Storage and Reheating Tips
Storage: Keep cookies in an airtight container lined with parchment to prevent sticking. Store in the refrigerator for up to 7 days.
Freezing: Freeze in a single layer on a baking sheet, then transfer to freezer-safe bags. They’ll last up to 2 months.
Reheating: These cookies are best eaten cold or at room temperature, so no reheating is needed. Simply thaw frozen cookies in the fridge overnight.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter adds a delightful texture and extra nuttiness.
2. Do I have to use chow mein noodles?
Chow mein noodles give the best crunch, but you can substitute pretzel sticks broken into small pieces for a saltier twist.
3. How can I prevent the cookies from sticking to the spoon?
Lightly grease your spoon with a bit of cooking spray before dropping the cookies.
4. Can I make these dairy-free?
Absolutely, use dairy-free chocolate chips and a plant-based peanut butter to keep them dairy-free.
5. Why are my cookies too soft?
They likely didn’t chill long enough or the mixture was too warm. Return them to the fridge until fully firm.
Tips & Tricks
Chill the baking sheet before dropping the cookies for faster setting.
For extra holiday cheer, drizzle white chocolate over the chilled cookies.
Toast the coconut lightly for a deeper, nuttier flavor.
Work quickly when mixing in noodles to prevent the chocolate mixture from firming up too soon.
Use a small ice cream scoop for even, uniform clusters.
Recipe Variations
Spiced Haystacks: Add ½ teaspoon cinnamon and a pinch of nutmeg to the melted mixture for a warm, spiced flavor.
Nut-Free Version: Skip the nuts and use sunflower seed butter instead of peanut butter for those with allergies.
Mocha Haystacks: Stir in 1 teaspoon instant espresso powder to the melted chocolate for a subtle coffee kick.
Holiday Haystacks: Stir in red and green sprinkles or candy-coated chocolates before scooping for festive color.
Trail Mix Haystacks: Mix in dried cranberries and pumpkin seeds along with the noodles for a sweet-and-savory twist.
Final Thoughts
There’s a sense of ease in not needing an oven or fancy tools—just a saucepan, a spoon, and a few humble ingredients. These cookies are proof that you don’t need to spend hours in the kitchen to share something sweet and meaningful with loved ones.
I often think about that mountain trip when I set these on the table, imagining the kids’ laughter as they ran circles around the campsite. Food has a way of holding onto memories, almost like a photo album you can taste. These haystacks aren’t just a treat; they’re a symbol of togetherness, resourcefulness, and the joy that comes from sharing.
Next time you need a quick dessert for a gathering or a cozy night in, try these cookies. They may look simple, but they deliver big on nostalgia and flavor. I hope they become a part of your family’s sweet traditions as they have for mine.
No Bake Haystack Cookies
Ingredients
- 1 12-ounce bag chow mein noodles
- 1 cup creamy peanut butter
- 1 12-ounce bag butterscotch chips
- 1 12-ounce bag milk chocolate chips
- ½ cup shredded coconut optional
- ½ cup chopped nuts optional
Instructions
- Line a large baking sheet with parchment paper.
- In a medium saucepan, melt the peanut butter, butterscotch chips, and milk chocolate chips over low heat, stirring until smooth and glossy.
- Remove from heat and gently fold in the chow mein noodles until evenly coated.
- Spoon the mixture onto the prepared baking sheet, forming 2-inch clusters.
- Sprinkle with shredded coconut and chopped nuts if desired.
- Refrigerate for about 30 minutes until firm.
- Transfer to an airtight container and keep refrigerated for up to one week.
