These cookies couldn’t be more simple – three ingredients, three easy steps, and no baking!!  I absolutely love Haystack Cookies and always make them during the holiday season. Now I’m wondering why I don’t make them more often throughout the year?  The key for me with these cookies is to store them in the refrigerator.  They taste so much better cold!

   

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A note on the ingredients.  Almost all Haystack Cookie recipes use chow mein noodles.  Not me!!  My mom always makes these cookies with shoestring potatoes and personally I think they are so much better this way. 

Also, for the holidays many people use white chocolate and then add green and red sprinkles for a more festive look.

First, you melt the chocolate chips and butterscotch chips together.  I prefer to melt chocolate in my double boiler so the chocolate heats evenly and never burns. I hate melting chocolate in the microwave!

If you don’t have a double boiler you can improvise with a pot of boiling water and a glass mixing bowl placed on top.

   

Next, put the shoestring potatoes in a bowl and pour the melted chocolate mixture over them.  Stir until all the chocolate is incorporated and the shoestring potatoes are evenly covered.

At this point, some people add optional mix-ins.  Popular ingredients are peanuts, coconut, mini marshmallows, etc.  You can get creative.

Drop mounds of the mixture onto wax paper.  I use two regular dinner spoons to do this.   

Make sure to keep the cookies small enough so they are not awkward to eat.  When the cookies are too big then chocolate gets all over your face. 

If choosing to add sprinkles do so at this point.

Wait until the chocolate is set to devour or store the cookies.  I transfer the cookies to a storage container that will fit in my refrigerator because I love to eat these cookies cold.

       

Like this recipe?  Try my recipe for peanut butter cup cookies.