Chocolate Haystack Cookies

Chocolate Haystack Cookies combine creamy white and semi sweet chocolate chip with crunchy chow mein noodles in a no bake treat that everyone will love! With just 3 ingredients, and festive & fun garnishes, these reindeer snacks are a fun holiday treat for kids, and reindeer, of all ages!

Chocolate Haystack Cookies

This no bake treat is just what you are looking for. Santa too.

When I think of the holidays, cookies immediately spring to mind. I can’t resist a cookie exchange and the chance to try some new ones. Last year I fell in love with these kitchen sink cookies, these snickerdoodles, and these icebox cookies.

But this year, I want to focus on the reindeer. If the reindeer aren’t happy, then Santa doesn’t go anywhere! So we gotta keep them happy.

I have a feeling that they like gingerbread, chocolate (because who doesn’t like chocolate,) and they want something crunchy.

I immediately thought haystack cookies. Crunchy, sweet, salty, chocolate-y, and I can make them festive for holidays with the help of some bright sprinkles.

Ingredients Needed

Chow mein noodles – These crunchy noodles are found in the Asian section of the grocery store. You can also use pretzels in a pinch.

White chocolate chips – It’s better to get block chocolate or almond bark as chips tend to be harder to melt.

Semi-sweet chocolate chips – These add a nice balance. Use dark chocolate in a pinch.

Reindeer Food Sprinkles – optional.

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Flavor Variations

NUTS: almonds, peanuts, cashews, pecans

NOODLES: pretzel sticks, potato chips, cereal, oatmeal, shredded coconut

CHOCOLATE: white, semi-sweet, dark, peanut butter chips, cinnamon chips

MIX-INS: dried cranberries, dried strawberries, toffee bits, sprinkles, M&M candies, cookies, mini marshmallows

How to Make Haystack Cookies

First: In a microwave safe bowl, melt the chocolate chips, in 30 second intervals. Stirring in between to ensure even melting.

Second: In a large bowl, combine the chocolate mixture and chow mein noodles. Stir to coat evenly.

Third: Using a scoop or spoon, drop the mixture on baking sheet lined with parchment paper. Be sure to keep them in tight piles and not let them spread too much.

Fourth: Top with sprinkles and let set until completely cooled. The chocolate will set at room temperature but you can you always place them in the fridge to speed it up.

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How Big to Make Them

I like to make my stacks about 2 tablespoons. This is a good size and will give you 24 cookies. Use an ice cream scoop to keep them even.

Do they need to be refrigerated?

These cookies can be refrigerated to speed up the chocolate setting but for long term storage, I would keep them at room temperature.

Sometimes some condensation can form in the container and water will ruin the cookies.

Keep the cookies in an air tight container at room temperature for up to two weeks. If they last that long.

Why are my haystack cookies dry?

Sometimes the chocolate gets overheated which can cause the sugar crystals to harden and become crumbly.

Make sure you start out with good quality chocolate and keep water out of the mixture!

Tips for No Leftovers

• start with good quality chocolate and melt carefully.
• the microwave is the easiest way to melt the chocolate chips but you can use a double boiler as well.
• switch up the flavor of chips you use and add in some other goodies.
• use an ice cream scoop to keep the stacks uniform in shape.
• once you scoop them onto the baking paper, use your fingers or hands to shape them into stacks before they solidify.
• use parchment paper or a silicone baking mat to set up cookies. I wouldn’t recommend wax paper as it can melt slightly with the heat of the chocolate.

If you love this recipe as much as I do, please write a five-star review in the comment section below. Thanks!

These easy no bake Haystack Cookies are made with creamy white and semi-sweet chocolate chips and crunchy Chinese chow mein noodles.

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