As the holidays draw near, I feel like I have two sticks of butter softening on my counter at all times, and I’m always on the verge of preheating my oven to make cookies. But of course, the oven is in high demand, perhaps employed in roasting squash or a standing rib roast. So, in between making the kinds of cookies that get rolled and baked and decorated, we can — and should — all find time for a batch of no-bake haystack cookies.
Haystacks are one of the quintessential no-bake cookies in the cookie lexicon, and for very good reason — they are delicious, they are easy, and they offer up such great crunch. Chow mein noodles! Seriously? Seriously. And pretzels! And peanuts!
These would be right at home amidst any platter of holiday cookies. A clever cook might bring them to a cookie swap and leave with a selection of more labor-extensive treats in exchange for some of these ridiculously simple but highly addictive cookies.
Table of Contents
Chocolate, Peanut and Pretzel No-Bake Haystack Cookies: So much chocolately sweet-salty crunch in one simple, no-bake cookie!Tweet This
- Semisweet chocolate chips – This chocolate haystacks recipe stars semisweet chocolate chips, but you could try these with milk chocolate chips for a gentler chocolate flavor.
- Peanut butter – Gets blended in with the melted chocolate and coats the other elements.
- Chow mein noodles – Gives the haystack cookies their signature haystack appearance and crunchy texture.
- Pretzels – You could also use lightly crushed cocktail peanuts instead of the pretzels for an equally salty, crunchy addition.
How to Make Chocolate, Pretzel, and Peanut Haystack Cookies
- Melt the chocolate: Melt the chocolate chips in a double boiler or microwave. Once melted, stir in the peanut butter.
- Combine: Mix in the noodles and the pretzels or peanuts.
- Shape: Drop spoonfuls of the mixture onto a baking sheet. Chill in the fridge or at room temperature to set.
Sometimes, these are called haystack candy instead of cookies. Whatever you call them, they are delicious.
To crush pretzels, place them in a sturdy zip-top bag, press the air out of it, and give it a few smacks with your fist or mallet. Don’t crush them into powder, you want some pieces and texture.
Double Boiler Hack
If you don’t have a double boiler, you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom —bring the water to a boil over medium-high heat, and stir the chips frequently until they melt. See how to melt chocolate in a double boiler.
Storing Haystack Cookies
Store these in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Allow to come to room temperature before eating.
Other Holiday Treats
More No-Bake Cookie Recipes
- Peppermint Bark Haystack Cookies
- No-Bake Haystack Cookies
- S’mores Haystack Cookies
- No-Bake Buckeye Balls
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Chocolate, Peanut and Pretzel No-Bake Haystack Cookies
- 1 12-ounce package semisweet chocolate chips (2 cups)
- 3 tablespoons peanut butter (smooth or crunchy)
- 1 5 to 6-ounce package chow mein noodles (about 3 ½ cups)
- 1 cup lightly crushed pretzels
- Line two baking sheets with parchment or wax paper.
- Melt the semisweet chocolate chips in a heavy pot or a double boiler over low heat, stirring frequently, or melt in the microwave on medium power, stopping the microwave and giving the chips a stir every 15 seconds until they are melted. Remove from the heat and stir in the peanut butter until well combined.
- Add the noodles and the pretzels to the chocolate mixture and stir to combine.
- Drop the mixture by heaping tablespoons onto the prepared baking sheet. Allow to set (in warmer months, this is best done in the fridge). Let them sit at room temperature for several minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.