These Haystack Cookies are a sugared and piquant treat made with vanilla chocolate, butterscotch chips, macadamia nuts, and chow mein noodles. They ’ re a authoritative no bake dessert capital anytime of year, but particularly perfect at vacation prison term when you need your oven the most. Change up the sprinkles to suit the occasion. They ’ re thus easy and delectable !
We love easy cookies so much ! other favorites include our super easy boodle cookies, no bake cookies, and ritz cracker cookies.
Reading: Haystack Cookies
No Bake Haystack Cookies
Haystack cookies ( besides referred to as chow mein attic cookies ) are a beloved no-bake dessert that includes zhou mein noodles, and normally a type of cocoa, plus add-ins like nuts, pretzels, potatoes chips, or sprinkles. They ’ re a classical treat that gets its name because they look like fiddling bales of hay .
With a fresh, rich coating and satisfying crush, they ’ ra flying and easy to make without needing an oven and everyone loves them !
Ingredients Needed
For this haystack cookie recipe, you ’ ll need the succeed ingredients :
( Scroll below to the printable recipe batting order 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!
Recipe Variations
- 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
The serve to whip these up is like to making Rice Krispie Treats or our Cornflake Cookies. here ’ s a compendious :
( Scroll below for the printable recipe wag with accurate measurements. )
- 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:
I hope you love this delectable and easy recipe – be sure to give it a review below ! besides wear ’ triiodothyronine forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube !
Haystack Cookies
from 1 vote
These Haystack Cookies are classic no bake treat made with vanilla chocolate, butterscotch chips, macadamia nuts, and chow mein noodles. Change up the sprinkles to suit the occasion. They’re so easy and delicious!
Print Recipe
Pin Recipe
Prep Time
20
minutes
Total Time
20
minutes
Servings:
30
cookies
Ingredients
- 12 ounces vanilla sugarcoat 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 )
Instructions
-
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!
Nutrition
Calories:
142
kcal
|
Carbohydrates:
22
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
121
mg
|
Potassium:
17
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
11
IU
|
Vitamin C:
1
mg
|
Calcium:
4
mg
|
Iron:
1
mg
Other Notes
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