Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Chocolate Peanut Butter Haystack Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 258 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes plus setting time (1–2 hours or 30 minutes refrigerated)
  • Yield: 18 cookies
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These No-Bake Chocolate Peanut Butter Haystack Cookies are an easy, delicious treat combining creamy peanut butter, rich chocolate, crunchy chow mein noodles, and mini marshmallows. Perfect for a quick sweet snack without turning on the oven.

Ingredients

Base Ingredients

  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup creamy peanut butter
  • 3 cups chow mein noodles
  • ¾ cup mini marshmallows
  • ½ cup chopped peanuts (optional)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats to prevent sticking and help with easy removal of the cookies.
  2. Melt Chocolate and Peanut Butter: In a large microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each until the mixture is smooth and fully melted, about 1 to 1½ minutes total.
  3. Add Flavoring: Stir in the vanilla extract and a pinch of salt to enhance the flavors in the mixture.
  4. Combine Mix-ins: Gently fold in the chow mein noodles, mini marshmallows, and optional chopped peanuts until all pieces are evenly coated in the chocolate-peanut butter mixture.
  5. Form Haystacks: Drop heaping tablespoons of the mixture onto the prepared baking sheets and shape them into loose haystack piles.
  6. Set the Cookies: Allow the haystacks to set at room temperature for 1–2 hours, or speed up the process by refrigerating for about 30 minutes until firm.
  7. Store Properly: Once firm, transfer the cookies to an airtight container and store at room temperature to maintain freshness.

Notes

  • Using creamy peanut butter makes the mixture smooth, but chunky peanut butter can be used for added texture.
  • If you want to make these gluten-free, ensure your chow mein noodles are gluten-free or substitute with crispy rice cereal.
  • Chilling the cookies helps them set quicker and makes them easier to handle.
  • Store the cookies in a cool, dry place to prevent melting or softening.
  • These cookies are perfect for parties or as an easy treat for kids.

Find it online: https://slsrecipes.com/no-bake-chocolate-peanut-butter-haystack-cookies-recipe-2/