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
