These Haystack Cookies are a sweet and salty treat made with vanilla chocolate, butterscotch chips, macadamia nuts, and chow mein noodles. They’re a classic no bake dessert great anytime of year, but especially perfect at holiday time when you need your oven the most. Change up the sprinkles to suit the occasion. They’re so easy and delicious!
No Bake Haystack Cookies
Haystack cookies (also referred to as chow mein noodle cookies) are a beloved no-bake dessert that includes chow mein noodles, and usually a type of chocolate, plus add-ins like nuts, pretzels, potatoes chips, or sprinkles. They’re a classic treat that gets its name because they look like little bales of hay.
With a sweet, rich coating and satisfying crunch, they’re quick and easy to make without needing an oven and everyone loves them!
For this haystack cookie recipe, you’ll need the following ingredients:
(Scroll below to the printable recipe card for details and measurements.)
- Chow mein noodles – The crunchy kind that comes in a canister or bag. Not the chewy kind used in stir fry.
- Vanilla candy melts – You can also use vanilla almond bark or melting wafers. Avoid regular white chocolate chips for best results.
- Butterscotch chips – The flavor of butterscotch and white chocolate pairs so well together.
- Macadamia nuts – Finely chopped so you get some pieces in every cookie.
- Sprinkles (optional) – These add fun, festive color!
- Use a different chocolate. If butterscotch isn’t your thing, use milk chocolate instead.
- Try a different nut. The macadamia nuts can be replaced with almonds or pecans.
- Add in some extras. Crushed up pretzels or potato chips add a salty taste which compliments the sweetness.
- Change the sprinkles to suit your occasion. Red and green for Christmas, pastel colors for Easter, blue or pink for baby showers, game day colors, and so on.
How to Make Haystack Cookies
- Make the mixture. You simply melt candy melts and butterscotch in the microwave until smooth and combined. Then very gently stir in the chow mein noodles and chopped nuts until they’re coated.
- Form the cookies and let set. Drop heaping tablespoon mounds of the mixture onto parchment-lined sheet trays. Top with sprinkles (optional) and let the cookies sit on the countertop (or pop them in the fridge) until set. That’s it!
How to Store Butterscotch Haystack Cookies
Cookies can be stored at room temperature in an airtight container for up to 5 days. Keep them away from sun, heat, moisture, and humidity.
More No Bake Easy Cookies:
- 12 ounces vanilla candy melts (or almond bark or melting wafers)
- 12 ounces butterscotch chips
- 12 ounces chow mein noodles (the crunchy kind like La Choy)
- 1 cup chopped macadamia nuts
- sprinkles (optional)
- Line 2 large baking sheets with parchment paper; set aside.
- Combine the candy melts and butterscotch chips in a large microwave-safe bowl; microwave in 30 second increments, stirring well in between each time, until melted and smooth (about 90 seconds total.)
- Add in the chow mein noodles and chopped nuts; stir until everything is mixed and coated.
- Drop heaping tablespoon mounds of the mixture onto the parchment paper a few inches apart. Top with sprinkles, if desired.
- Set aside to firm up (can take anywhere between 20 minutes to 1 hour) or place baking sheets in the refrigerator for about 10 minutes to fully harden.
- Eat and enjoy!