Sweet, crunchy, and irresistibly easy, these No-Bake Chocolate Peanut Butter Haystack Cookies are a nostalgic favorite I love making any time I need a quick treat. With just a few pantry staples like chow mein noodles, chocolate chips, and peanut butter, these cookies come together in minutes and satisfy every sweet-and-salty craving—without ever turning on the oven.
Why You’ll Love This Recipe
I love how incredibly simple and fuss-free these cookies are. There’s no baking involved, just a quick melt-and-mix process that anyone can handle. They’re perfect for last-minute parties, holiday trays, or a fun kitchen project with kids. The combination of creamy peanut butter, rich chocolate, and crunchy noodles creates a satisfying texture that keeps me coming back for more. Plus, they store well, making them a convenient make-ahead dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
I start by lining two baking sheets with parchment paper or silicone mats for easy cleanup.
In a large microwave-safe bowl, I combine the chocolate chips and peanut butter. I microwave them in 30-second bursts, stirring in between, until smooth and fully melted (about 1 to 1½ minutes total).
Once melted, I stir in the vanilla extract and a pinch of salt.
I gently fold in the chow mein noodles, mini marshmallows, and chopped peanuts if I’m using them, making sure everything is evenly coated.
Using a spoon or cookie scoop, I drop heaping tablespoons of the mixture onto the prepared baking sheets and shape them into rough “haystacks.”
I let the cookies set at room temperature for 1–2 hours or pop them in the fridge for about 30 minutes if I need them quickly.
Once they’ve firmed up, I store them in an airtight container at room temperature.
Servings and timing
This recipe makes about 18 cookies. It takes just 10 minutes of prep time, and while there’s no baking involved, I allow at least 30 minutes for them to set in the fridge—or up to 2 hours at room temperature. Each cookie comes out to approximately 210 kcal.
Variations
Nut-free: I skip the peanuts entirely for a school-friendly or allergy-safe version.
White chocolate version: I swap the semi-sweet chocolate chips with white chocolate for a sweeter twist.
Add-ins: Sometimes I mix in shredded coconut, dried cranberries, or crushed pretzels for extra flavor and texture.
Butterscotch chips: I like replacing part of the chocolate chips with butterscotch for a different take.
Vegan option: I use dairy-free chocolate chips and vegan marshmallows to make this recipe fully plant-based.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to 1 week. If I want them to last longer, I store them in the fridge for up to 2 weeks. Freezing is also an option—just place them in a freezer-safe container with parchment between the layers and thaw them at room temperature before serving. No reheating is needed.
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FAQs
What kind of noodles should I use for haystack cookies?
I always use crunchy chow mein noodles—the kind you find in the Asian foods aisle. They’re key to getting that crispy texture.
Can I make these without marshmallows?
Yes, I sometimes leave out the marshmallows if I want a simpler cookie. The result is still delicious and a bit more classic.
How do I keep the haystacks from falling apart?
I make sure everything is well-coated in the chocolate-peanut butter mixture, and I gently press the haystacks together when shaping them so they hold their form.
Are these cookies gluten-free?
The chow mein noodles are typically not gluten-free, but if I need a gluten-free version, I look for a gluten-free noodle substitute or use gluten-free pretzel sticks broken into pieces.
Can I make these ahead of time?
Absolutely. I often make these a few days in advance—they hold up great at room temperature or in the fridge, and the flavor gets even better over time.
Conclusion
These no-bake chocolate peanut butter haystack cookies are one of my favorite go-to recipes when I need a fast, crowd-pleasing treat. With their mix of creamy, crunchy, sweet, and salty, they never last long in my kitchen. Whether I’m whipping up a batch for a holiday platter or a simple dessert, I know I can always count on these cookies to hit the spot.
📖 Recipe:
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No-Bake Chocolate Peanut Butter Haystack Cookies
- Total Time: 40 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These no-bake chocolate peanut butter haystack cookies are a quick and easy treat made with crunchy chow mein noodles, creamy peanut butter, and rich chocolate chips. Perfect for holidays, parties, or a last-minute dessert craving, they require no oven time and are ready in minutes.
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
- Line two baking sheets with parchment paper or silicone mats.
- In a large microwave-safe bowl, combine the chocolate chips and peanut butter.
- Microwave in 30-second intervals, stirring in between, until smooth and melted (about 1 to 1½ minutes total).
- Stir in vanilla extract and a pinch of salt.
- Gently fold in chow mein noodles, mini marshmallows, and optional chopped peanuts until evenly coated.
- Drop heaping tablespoons of the mixture onto the prepared baking sheets and shape into haystacks.
- Let set at room temperature for 1–2 hours or refrigerate for 30 minutes.
- Once firm, store in an airtight container at room temperature.
Notes
For a nut-free version, omit peanuts.
Use white chocolate chips for a sweeter variation.
Mix in shredded coconut, dried cranberries, or crushed pretzels for extra flavor.
Replace part of the chocolate with butterscotch chips for a twist.
Use dairy-free chocolate and vegan marshmallows for a vegan version.
Store at room temperature for up to 1 week or refrigerate for up to 2 weeks.
Freeze in layers separated by parchment paper for longer storage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
