No-bake haystack cookies for every craving 🍪
Sweet, crunchy, and impossible to stop at one.
1️⃣🍫Chocolate Haystack Cookies
Ingredients
2 cups semi-sweet chocolate chips
½ cup creamy peanut butter
2 cups chow mein noodles
1 cup shredded coconut (sweetened or unsweetened)
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt
Melt chocolate chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).
2. Flavor
Stir in vanilla extract and salt.
3. Fold
Gently fold in chow mein noodles and shredded coconut until evenly coated.
4. Scoop
Drop spoonfuls onto a parchment-lined baking sheet.
5. Set
Let set at room temperature for 30–40 minutes, or refrigerate 15–20 minutes until firm.
Storage
Airtight at room temperature: up to 4 days
Refrigerated: up to 1 week
2️⃣🥜Peanut Butter Haystack Cookies
Ingredients
1½ cups creamy peanut butter
½ cup butter
1½ cups powdered sugar
2 cups chow mein noodles
1 cup shredded coconut (optional)
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt
In a saucepan over low heat (or microwave), melt peanut butter and butter together until smooth.
2. Sweeten
Remove from heat and stir in powdered sugar, vanilla, and salt.
3. Add crunch
Gently fold in chow mein noodles and coconut until coated.
4. Shape
Spoon mounds onto a parchment-lined baking sheet.
5. Set
Let set at room temperature for about 30 minutes, or refrigerate 15–20 minutes until firm.
Optional Variations
Chocolate Drizzle: drizzle melted chocolate on top
Almond Peanut Butter: use almond butter instead
Extra Crunch: add chopped peanuts
Storage
Airtight at room temperature: 4–5 days
Refrigerated: up to 1 week
3️⃣🤍White Chocolate Haystack Cookies
Ingredients
2 cups white chocolate chips
½ cup creamy peanut butter (optional – helps bind)
2 cups chow mein noodles
1 cup shredded coconut (sweetened or unsweetened)
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt
Melt white chocolate chips and peanut butter together in the microwave in 20–30 second intervals, stirring until smooth.
2. Flavor
Stir in vanilla extract and salt.
3. Fold
Gently fold in chow mein noodles and shredded coconut until evenly coated.
4. Shape
Drop spoonfuls onto a parchment-lined baking sheet.
5. Set
Let cookies set at room temperature for 30 minutes, or refrigerate 15–20 minutes until firm.
Optional Add-Ins & Toppings
Dried cranberries or cherries
Sliced almonds
Toasted coconut
Drizzle with dark or milk chocolate
Storage
Airtight at room temperature: 4–5 days
Refrigerated: up to 1 week
4️⃣🍫🥥 Chocolate Coconut Haystack Cookies
Ingredients
2 cups semi-sweet chocolate chips
1½–2 cups shredded sweetened coconut
2 cups crunchy chow mein noodles
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt the chocolate
In a microwave-safe bowl, microwave chocolate chips in 20–30 second intervals, stirring each time, until smooth.
2. Flavor the base
Stir in vanilla extract and a pinch of salt.
3. Add the crunch
Gently fold in coconut and chow mein noodles until evenly coated.
4. Form the haystacks
Drop spoonfuls onto a parchment-lined baking sheet, shaping into small mounds.
5. Set
Let cookies set at room temperature for about 30 minutes, or refrigerate for 15 minutes until firm.
Storage
Store in an airtight container at room temperature for up to 5 days. Refrigerate for a firmer texture
5️⃣🍫🥥🌰 Almond Joy Haystack Cookies
Ingredients
2 cups semi-sweet chocolate chips
½ cup creamy peanut butter (optional – traditional haystacks include it, but you can omit for a truer Almond Joy flavor)
1½ cups shredded sweetened coconut
1½–2 cups crunchy chow mein noodles
½ cup sliced or chopped almonds
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt the chocolate
In a microwave-safe bowl, melt chocolate chips (and peanut butter if using) in 20–30 second intervals, stirring until smooth.
2. Add flavor
Stir in vanilla extract and a pinch of salt.
3. Fold in the mix-ins
Gently fold in coconut, chow mein noodles, and almonds until evenly coated.
4. Shape the haystacks
Spoon mounds onto a parchment-lined baking sheet.
5. Set
Let set at room temperature for 30 minutes or refrigerate for 15–20 minutes until firm.
Optional Finishing Touches
Sprinkle toasted coconut on top
Press one almond slice into each cookie
Drizzle with extra melted chocolate for a bakery look
Storage
Airtight container at room temperature: 4–5 days. Refrigerator: up to 1 week
6️⃣Butterscotch Haystack Cookies
Ingredients
2 cups butterscotch chips
½ cup creamy peanut butter (optional but helps bind)
1½ cups chow mein noodles
1 cup shredded coconut (sweetened or unsweetened)
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt
Melt butterscotch chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).
2. Flavor
Stir in vanilla extract and salt.
3. Fold
Gently fold in chow mein noodles, coconut until fully coated.
4. Shape
Spoon mounds onto a parchment-lined tray.
5. Set
Let set at room temperature for 30 minutes or refrigerate 15–20 minutes until firm.
Optional Toppings
Toasted coconut flakes
Extra butterscotch drizzle
One almond slice pressed on top
StoraNo-bake haystack cookies for every craving 🍪
Sweet, crunchy, and impossible to stop at one.
1️⃣🍫Chocolate Haystack Cookies
Ingredients
2 cups semi-sweet chocolate chips
½ cup creamy peanut butter
2 cups chow mein noodles
1 cup shredded coconut (sweetened or unsweetened)
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt
Melt chocolate chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).
2. Flavor
Stir in vanilla extract and salt.
3. Fold
Gently fold in chow mein noodles and shredded coconut until evenly coated.
4. Scoop
Drop spoonfuls onto a parchment-lined baking sheet.
5. Set
Let set at room temperature for 30–40 minutes, or refrigerate 15–20 minutes until firm.
Storage
Airtight at room temperature: up to 4 days
Refrigerated: up to 1 week
2️⃣🥜Peanut Butter Haystack Cookies
Ingredients
1½ cups creamy peanut butter
½ cup butter
1½ cups powdered sugar
2 cups chow mein noodles
1 cup shredded coconut (optional)
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt
In a saucepan over low heat (or microwave), melt peanut butter and butter together until smooth.
2. Sweeten
Remove from heat and stir in powdered sugar, vanilla, and salt.
3. Add crunch
Gently fold in chow mein noodles and coconut until coated.
4. Shape
Spoon mounds onto a parchment-lined baking sheet.
5. Set
Let set at room temperature for about 30 minutes, or refrigerate 15–20 minutes until firm.
Optional Variations
Chocolate Drizzle: drizzle melted chocolate on top
Almond Peanut Butter: use almond butter instead
Extra Crunch: add chopped peanuts
Storage
Airtight at room temperature: 4–5 days
Refrigerated: up to 1 week
3️⃣🤍White Chocolate Haystack Cookies
Ingredients
2 cups white chocolate chips
½ cup creamy peanut butter (optional – helps bind)
2 cups chow mein noodles
1 cup shredded coconut (sweetened or unsweetened)
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt
Melt white chocolate chips and peanut butter together in the microwave in 20–30 second intervals, stirring until smooth.
2. Flavor
Stir in vanilla extract and salt.
3. Fold
Gently fold in chow mein noodles and shredded coconut until evenly coated.
4. Shape
Drop spoonfuls onto a parchment-lined baking sheet.
5. Set
Let cookies set at room temperature for 30 minutes, or refrigerate 15–20 minutes until firm.
Optional Add-Ins & Toppings
Dried cranberries or cherries
Sliced almonds
Toasted coconut
Drizzle with dark or milk chocolate
Storage
Airtight at room temperature: 4–5 days
Refrigerated: up to 1 week
4️⃣🍫🥥 Chocolate Coconut Haystack Cookies
Ingredients
2 cups semi-sweet chocolate chips
1½–2 cups shredded sweetened coconut
2 cups crunchy chow mein noodles
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt the chocolate
In a microwave-safe bowl, microwave chocolate chips in 20–30 second intervals, stirring each time, until smooth.
2. Flavor the base
Stir in vanilla extract and a pinch of salt.
3. Add the crunch
Gently fold in coconut and chow mein noodles until evenly coated.
4. Form the haystacks
Drop spoonfuls onto a parchment-lined baking sheet, shaping into small mounds.
5. Set
Let cookies set at room temperature for about 30 minutes, or refrigerate for 15 minutes until firm.
Storage
Store in an airtight container at room temperature for up to 5 days. Refrigerate for a firmer texture
5️⃣🍫🥥🌰 Almond Joy Haystack Cookies
Ingredients
2 cups semi-sweet chocolate chips
½ cup creamy peanut butter (optional – traditional haystacks include it, but you can omit for a truer Almond Joy flavor)
1½ cups shredded sweetened coconut
1½–2 cups crunchy chow mein noodles
½ cup sliced or chopped almonds
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt the chocolate
In a microwave-safe bowl, melt chocolate chips (and peanut butter if using) in 20–30 second intervals, stirring until smooth.
2. Add flavor
Stir in vanilla extract and a pinch of salt.
3. Fold in the mix-ins
Gently fold in coconut, chow mein noodles, and almonds until evenly coated.
4. Shape the haystacks
Spoon mounds onto a parchment-lined baking sheet.
5. Set
Let set at room temperature for 30 minutes or refrigerate for 15–20 minutes until firm.
Optional Finishing Touches
Sprinkle toasted coconut on top
Press one almond slice into each cookie
Drizzle with extra melted chocolate for a bakery look
Storage
Airtight container at room temperature: 4–5 days. Refrigerator: up to 1 week
6️⃣Butterscotch Haystack Cookies
Ingredients
2 cups butterscotch chips
½ cup creamy peanut butter (optional but helps bind)
1½ cups chow mein noodles
1 cup shredded coconut (sweetened or unsweetened)
1 tsp vanilla extract
Pinch of salt (optional)
Instructions
1. Melt
Melt butterscotch chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).
2. Flavor
Stir in vanilla extract and salt.
3. Fold
Gently fold in chow mein noodles, coconut until fully coated.
4. Shape
Spoon mounds onto a parchment-lined tray.
5. Set
Let set at room temperature for 30 minutes or refrigerate 15–20 minutes until firm.
Optional Toppings
Toasted coconut flakes
Extra butterscotch drizzle
One almond slice pressed on top
Storage
Room temperature (airtight): 4–5 days
Refrigerated: up to 1 week
#HaystackCookies #NoBakeDesserts #NoBakeCookies #EasyDesserts #QuickTreats #HomemadeDesserts #DessertIdeasge
Room temperature (airtight): 4–5 days
Refrigerated: up to 1 week
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