I can not believe that Christmas is right around the corner. I mean it seems like it was just Halloween and now Christmas is less than two weeks away. So much to do and so little time. That is why these super easy haystack cookies will appear on all of my holiday cookies trays this holiday.
Are you in the Christmas panic mode like me? Well, these little treasures only take a few minutes to make and they are oh so pretty!!! From start to finish these cookies take less than ten minutes. There are only four ingredients, and the cost is minimal as well. They will be one of the easiest cookies you will make this year.
If you think back to the haystack cookies of your childhood, you are probably remembering them as being made with milk chocolate or butterscotch. And you would be right. I remember having these delicious cookies in my school cafeteria growing up. I loved them then and I still love them now. However, my version is definitely a departure from the norm. With the combination of the white chocolate, dried cranberries and pistachios, you will think you are eating a little bite of Christmas and they are oh so pretty.
One of the good things about this recipe is you can make it your own. White chocolate – Dark Chocolate- Milk Chocolate are all great choices. Also you can use cashews, peanuts, dried cherries, dried blueberries, etc. Just gather your favorite ingredients and go at it.
Holiday Haystacks with White Chocolate, Cranberries & PistachiosCourse: DessertCuisine: AmericanDifficulty: Easy
These white chocolate Holiday Haystack Cookies are so beautiful, easy, and delicious, and they freeze well. And best of all, they can be prepared in less than ten minutes!
1 (11 ounce) package white chocolate chips, (I like to use Ghirardelli)
2 (5 ounce) cans chow mein noodles (or pretzel sticks)
1 cup roasted and salted pistachios, chopped (you could also use cashews)
1 cup dried cranberries, chopped (or dried cherries, if you prefer)
1 cup of mini marshmallows
- Melt the White Chocolate Chips in the Microwave or in a double boiler on the stovetop until smooth.
Stovetop — heat the white chocolate chips in a double boiler (try this over gently simmering water, stirring until smooth. You do not have to purchase a double boiler.
2. Microwave — heat white chocolate chips in a microwave safe bowl at medium power (50%) for 1 to 1 1/2 minutes. Stir until bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until smooth.
- Once smooth, add the chow mein noodles, pistachios, dried cranberries and marshmallows.
- Drop by rounded spoonful’s onto a baking sheet lined with parchment paper and top with the sprinkles of your choosing.
- Cool for at least one hour before removing the haystack cookies from the parchment paper.
- HOW TO FREEZE HAYSTACK COOKIES
- These cookies can be prepared ahead of time and frozen. Once the cookies are completely cool and set, pack them in double Ziploc freezer bags and place them in a sturdy container. When thawing, take them out of the container and place them on serving tray or platter uncovered. Once they come to room temperature, cover them with plastic wrap or store them in airtight containers.