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Tasty, no-bake haystack cookies that take less than 30 minutes to make. Chow mein noodles and marshmallows are coated in chocolate, peanut butter, and topped with graham cracker crumbs. These cookies look like little campfires and taste just like s’mores.
Easy S’mores Flavored No Bake Cookies
If you need a dessert in a hurry and don’t want to turn on the oven, these no-bake haystack cookies are the perfect option. With only 5 ingredients needed, they won’t break the bank either.
What are Haystack Cookies?
These little treats are made of chow mien noodle stacks and coated with chocolate and butterscotch chips or peanut butter.
Ingredients and SubstitutionsCHOW MEIN NOODLES: You can find these crunchy noodles in the Asian foods aisle. They are the perfect base for these cookies, but if you can’t find them, pretzel rods work great too (just omit adding the sea salt on top) SEMI SWEET CHOCOLATE CHIPS: An easy coating for the cookies that melts quickly in a glass bowl in the microwave, milk chocolate or dark chocolate work well also. CREAMY PEANUT BUTTER: Haystack cookies traditionally call for butterscotch chips instead of peanut butter, but I like the way the peanut butter tastes better with all the s’mores elements together. If you’d rather use butterscotch chips, you’ll need about 1 cup. MINI MARSHMALLOWS: These are what bring the campfire cookies all together! Like roasting marshmallows for s’mores over a campfire, these are a great soft element in these cookies. However, if they’re aren’t your thing, skip them and these cookies will still be yummy. GRAHAM CRACKER CRUMBS AND SEA SALT: For a delicious topping and to bring the s’mores aspect full circle, I topped these with graham cracker crumbs and a pinch of sea salt for that sweet and salty flavor. I put one full sheet of graham cracker in a snack bag and rolled it out with my rolling pin to make the crumbs.
- Use a soft rubber spatula to fold the cookies rather than a hard wooden spoon that will break apart the noodles or pretzels.
- Two regular spoons work well to grab the small scoops for the cookies. You only need about 2 tablespoons per cookie, but you’ll need to work fairly quickly to get these separated into cookies before the chocolate starts to set.
- If you’re worried about how quickly you’ll be able to get these out, you can always set the bowl you’re working with into another larger bowl of hot water to loosen up the chocolate that might start to set on the bottom of the bowl.
- Throw the cookie sheet in the freezer to help them set faster.
StorageFREEZING: Toss these in a large freezer bag and store them in the freezer for up to 2 months STORAGE: These will sotre in a bag or airtight container in a cool place for up to 3 weeks.
More Dessert Recipes
- Instant Pot Dark Chocolate Glazed Nuts – ’cause chocolate covered everything!
- Chewy Double Chocolate Mint Cookies – better than Thin Mints!
- Maple Glazed Pumpkin Cookies – soft baked pumpkin cookies with a sweet maple glaze
Campfire Haystack Cookies
What You Need
- 1 cup ounces semi sweet chocolate chips
- 1/2 cup creamy peanut butter
- 1 cup mini marshmallows
- 6 ounces chow mein noodles
- 3 tablespoons graham cracker crumbs
- 1 teaspoon flakey sea salt
How to Make It
- PREPARE: In a large mixing bowl, combine the chow mien noodles and marshmallows and set aside. Line 2 cookie sheets with wax paper and set those aside as well.
- MELT THE COATING: In a glass mixing bowl, combine the peanut butter and chocolate chips. Microwave the mixture on high in 30 second increments, stirring after each time in the microwave. Once the mixture is smooth, pour over the marshmallows and chow mien noodles.
- MAKE THE COOKIES: Gently fold the chocolate into the noodle mixture to evenly coat the marshmallows and noodles. Using two spoons, grab small portions of the mixture (I do about 2 tablespoons) and place them in mounds on the wax paper.
- COAT WITH GRAHAM CRACKER CRUMBS: Stop to sprinkle with graham cracker crumbs and a few flakes of sea salt ever 4-6 cookies so that it will stick before drying. Allow the cookies to completely set for 20-40 minutes (freeze or refrigerate to speed this up)
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