These Christmas Haystack Cookies will bless anyone who gets them this holiday season. The festive sprinkles on top can be changed for each season making them a great cookie to have in your arsenal.
The holiday season is here and for us, that means we are deep in the heart of cookie and candy making.
If you love butterscotch haystack cookies, then you will love these similar White Chocolate Christmas Haystack Cookies.
How to Make Christmas Haystack Cookies
These cookies can be prepared ahead of time and frozen. Once the cookies are completely set — meaning the chocolate has set up and is not sticky anymore, then pack them in Ziploc freezer bags.
Once you do that, you can place them in sturdy freezer safe containers. When defrosting take them out of the containers frozen and place them on serving trays or platters uncovered.
Once they come to room temperature cover them with plastic wrap or store in airtight containers.
Normal haystacks are made with butterscotch chips, but since this is Christmas, we are going with white chocolate!
Melt the chocolate in a large microwavable bowl according to bag instructions. Add chow mein noodles.
Drop by rounded spoonfuls onto wax paper. Shake on sprinkles and allow to cool for several hours before removing from the wax paper.
If you want, you can even add 1 cup of peanuts to this recipe. That would be a great added addition.
You can also change these cookies up for every holiday. Here are a few fun suggestions —
- Valentines Day – hearts
- Easter – bunnies, chicks, or ducks — you can even use pastel sprinkles
- Spring — Pastel sprinkles, flowers, or sun
- Memorial Day and 4th of July – red, white, and blue or stars
- Summer — yellow sprinkles, sun sprinkles, flowers, or green sprinkles
- Halloween – orange, black and white, you can use pumpkins, bats, or ghost sprinkles
- Fall — leaves, orange, yellow, and red sprinkles, turkeys, or colored sugar crystals
- Christmas – trees, red and green sprinkles, snowflakes, and stars
- Birthday – rainbow sprinkles
- Wedding – white, gold, and silver sprinkles
Looking for more fun Christmas cookie recipes?
- Salted Brownie Cookie
- Chocolate No-Bake Cookies
- Joanna Gaines Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookie
- Peanut Butter Kiss Cookies
- 2 cups white chocolate chips
- 1 cup salted peanuts (optional)
- 3–4 cups La Choy chow mein noodles
- Christmas sprinkles
- Melt chocolate in a large bowl in the microwave. Start with 15-20 seconds until the chips start to melt. Do not go too far or you will cause the chocolate to seize up.
- If you are going to add peanuts do it now or leave them out and then add the chow mein noodles.
- Drop by rounded spoonfuls onto wax paper.
- Shake on Christmas sprinkles and allow to cool for an hour in the fridge before removing from wax paper.
Amount Per Serving: Calories: 146Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 133mgCarbohydrates: 15gFiber: 3gSugar: 11gProtein: 6g