White Chocolate Peanut Haystack Cookies are a wonderful no-bake cookie recipe, perfect for quick and easy Christmas treats. Chow mein noodles with peanuts coated in white chocolate and topped with holiday sprinkles–a delicious crunchy cookie for any time!
White Chocolate Haystack Cookies
Haystack cookies made with chow mein noodles were a huge hit in the 70s, 80s, and 90s, so now they hold a special place in our hearts when it comes time for Christmas cookie making. Bonus: they’re one of the easiest cookies to make! Add sprinkles to the top for a pretty, festive touch.
Looking for more Christmas cookie inspiration? Don’t miss these recipes: Twix Cookies | Candy Land Cookies | Chocolate Blackout Cookies | Jam Thumbprint Cookies | Reese’s Sandwich Cookies
Here’s what you’ll need to make these easy White Chocolate Peanut Haystack Cookies (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- White chocolate bark – I like to use the white chocolate bark (called “vanilla candy coating” in this case) that comes in a microwavable tray. You just remove the outer wrap, then pop the tray with the white chocolate into the microwave and heat according to the instructions. So easy!
- Chow mein noodles – find these noodles in the Aisan foods section of the grocery store.
- Salted peanuts – we get these from the snack aisle in the grocery store.
- Sprinkles – this is optional but adds a nice touch. Use any sprinkles you like in any colors that fit the occasion.
How to Make Haystack Cookies
Prepare a large cookie sheet by covering with parchment paper, wax paper, or a non-stick baking mat; set aside.
Melt the white chocolate bark in a microwave-safe bowl according to package directions. In a large bowl, combine the melted white chocolate, chow mein noodles, and peanuts.
Drop the mixture by heaping tablespoons onto wax paper or parchment paper.
Sprinkle the tops of the cookies with sprinkles. Let sit until the chocolate is set.
How to Store Leftovers
Keep the leftover haystack cookies in an airtight food storage container or in a zip-top bag. They stay fresh at room temperature for up the five days. If your kitchen is warm, keep the cookies in the refrigerator so the chocolate doesn’t melt.
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White Chocolate Haystack Cookies
- 1 16-ounce package white chocolate bark
- 4 cups chow mein noodles
- 1 cup salted peanuts
- Sprinkles optional
- Prepare a large cookie sheet by covering with parchment paper, wax paper, or a non-stick baking mat; set aside.
- Melt the white chocolate bark in a microwave-safe bowl according to package directions.
- In a large bowl, combine the melted white chocolate, chow mein noodles, and peanuts.
- Drop the mixture by heaping tablespoons onto wax paper or parchment paper. Sprinkle with sprinkles. Let sit until set.
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12 comments on “Haystack Cookies (No-Bake)”
I have used butterscotch chips
Can I use a different nut? Roommate is allergic to peanuts.
Carole, sure you could substitute another type of nut. Maybe almonds?
We have a peanut allergy,,,,would slivered almonds or pecan pieces work? These look so delicious and easy!
June, yes any other nut would work fine!
June, if you can’t do peanuts, use miniature marshmallows. They work with this recipe also. My mom added them to haystacks all the time.
I bet some dried cranberries added to these would be good too!
Kids love it
Can I make these with dark chocolate?
Can I just use White Chocolate Chips instead of white chocolate bark?
Yes, that would be fine.