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Haystack Cookies are an easy, no-bake treat filled with chocolate, peanut butter, cashews, toffee bits, and chow mein noodles. You can whip up this easy treat in just minutes!

close up of chocolate haystacks in a green bowl

No Bake Haystack Cookies

I like to have a few no-bake cookie options on hand for when the oven is full and these chocolate peanut butter haystack cookies along with my chocolate peanut butter cornflake cookies and millionaire shortbread bars are perfect. You only need the microwave!

The traditional haystack recipe comes in a few variations. Some use butterscotch chips, some use white chocolate, some use oats. Most include crunchy chow mein noodles.

I opted for dark chocolate, peanut butter, toffee bits, and cashews to switch it up in mine. The result is a perfectly crunchy, delicious treat that is ready in about 20 minutes!

Why you’ll love Chocolate Haystacks

  • They’re easy. They’re no-bake so no oven needed.
  • They’re fast. You only need about 20 minutes to whip up a batch.
  • They’re versatile. Don’t like/have dark chocolate? Use semi-sweet or white chocolate chips. Don’t have cashews? Use peanuts or skip them altogether. Don’t have toffee bits? Skip them and use more nuts. Additional suggestions are below.
  • They make a fun edible gift. Pair them with some candied almonds or candied pecans in a treat bag for an easy homemade gift.
bitten chocolate haystack cookie showing crunchy inside texture

Equipment needed to make Chocolate Haystacks

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • Chocolate Chips – I use dark chocolate chips but semi-sweet or white chocolate work as well.
  • Peanut Butter – I use Jif Natural creamy peanut butter but crunchy would add a fun component!
  • Toffee Bits – I use Heath bits. You can skip them and add additional nuts, if you prefer. If you have extra, make some Toffee Doodles!
  • Cashews – I had leftover cashews after making candied cashews so I roughly chopped some for these haystacks. You can use peanuts or another nut that you like.
  • Chow Mein Noodles – Chow mein noodles are a crispy noodle, almost like a cracker. They should be in the Asian/International aisle of your market, or possibly in the dry pasta area. I like to roughly chop them just a bit so they distribute nicely into the haystacks and are easier to scoop.
overhead shot of labeled ingredients laid out to make chocolate peanut butter haystacks

How to make Chocolate Peanut Butter Haystack Cookies

  1. STEP ONE: First, add the chocolate chips and peanut butter to a microwave safe bowl. Heat for 30 seconds, stir, then repeat as necessary until fully melted and smooth.
  2. STEP TWO: Next, pour in the chopped cashews, toffee bits, and chow mein noodles and stir to evenly coat.
  3. STEP THREE: Finally, use a large cookie scoop to portion out the haystacks to your desired size onto a baking sheet lined with parchment or wax paper. You can place the baking sheet into the fridge to set faster, or leave them on the counter to set at room temperature.
overhead shot of chocolate haystacks being scooped onto a baking sheet

Possible Substitutions/Additions

Like I said, these haystacks are very versatile. Swap out the components for whatever you have on hand and like, of course!

  • Chocolate Chips. I use dark chocolate chips (Ghirardelli) because they’re my favorite but you can use white chocolate, semi-sweet, peanut butter chips, or butterscotch chips instead…or a mix. You could also use candy bark.
  • Nuts. I used chopped cashews but peanuts, walnuts, or almonds would work well.
  • Pretzels. You can use pretzel sticks either in place of or in addition to the chow mein noodles.
  • Candy BIts. I use Heath toffee bits but Butterfinger and Reese’s also make a baking bit. Mini marshmallows would also be fun.
  • Oats. Some people add oats to their haystacks. I would use quick oats because they have a smoother texture.
  • Sprinkles. Use holiday sprinkles or just rainbow sprinkles to fancy them up.
  • Salt. I like to add a tiny pinch of sea salt to the top of my haystacks, especially because my cashews were unsalted. If you’re using salted nuts, you might want to skip this step.

How to store haystack cookies

How to store leftovers

Store leftovers in an airtight container, at room temperature, for up to two weeks. They’re also good chilled and can be kept covered in the fridge.

Can I freeze haystacks?

Yes, you can freeze them. Place them in a large freezer bag, squeeze out the air, and place in the freezer for up to a few weeks. When you’re ready to enjoy them, move them from the freezer to the fridge for a couple hours to thaw.

closeup of a haystack cookie with a bit missing showing the chow mein noodles and cashews

Chocolate Haystacks FAQs

What are haystacks made of?

This particular chocolate haystack recipe is made of chocolate chips, chow mein noodles, peanut butter, cashews, and toffee bits.

Traditional haystacks are made of butterscotch chips, chow mein noodles, and a nut.

Do haystacks need to be refrigerated?

No, they are fine at room temperature. I like them chilled but they do firm up so you may prefer the softer texture of room temp.

How many does it make?

This recipe will make approximately 20 haystacks depending on how large you scoop them.

Can I double this recipe? How about triple it?

You can very easily double or triple this recipe. Try my kitchen conversion chart, if you need help.

Need more no bake recipes? Try these:

Crockpot Peanut Clusters
Christmas Oreo Bon Bons
Chocolate Lush
Chocolate Covered Peanut Butter Rice Krispie Balls
Chocolate Oreo “Dirt” Pudding
Avalanche Cookies
Rolo Pretzels
Ritz Cracker Cookies

Click here for my entire collection of cookie recipes.

red bowl stacks full of chocolate haystack cookies

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close up of chocolate haystacks in a green bowl
5 from 1 vote

Chocolate Peanut Butter Haystack Cookies

Servings: 20 cookies
Prep Time: 5 minutes
Set Time 15 minutes
Total Time: 20 minutes
Haystack Cookies are an easy, no-bake treat filled with chocolate, peanut butter, cashews, toffee bits, and chow mein noodles. You can whip up this easy treat in just minutes!


  • 1 cup chocolate chips I recommend Ghirardelli
  • cup peanut butter creamy or crunchy
  • ¼ cup toffee bits I use Heath
  • ¼ cup cashews roughly chopped
  • 1 cup chow mein noodles


  • To a large microwave safe bowl, add the chocolate chips and peanut butter. Microwave for 30 seconds, stir, then repeat until smooth and fully melted.
  • Pour in the toffee bits, chopped cashews, and chow mein noodles. Stir to evenly distribute and get everything coated.
  • Line a baking sheet with parchment paper or wax paper and use a cookie scoop to scoop out the haystacks on the prepared pan.
  • Let the haystacks set for approximately 15 minutes. Popping the baking sheet into the fridge will speed up the process.


Lightly chop the chow mein noodles if you like a smaller texture. 
If you don’t have/like cashews, use peanuts, walnuts, or almond slivers.
Creamy or crunchy peanut butter can be used. 
Use your favorite chocolate chip, I use Ghirardelli 60%, but semi-sweet or white will work. Candy/almond bark also works.
Store covered at room temperature for up to two weeks.


Serving: 1g | Calories: 138kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 104mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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