Butterscotch Cornflake Cookies are a simple treat with only three ingredients and can be made in minutes. This effortless no-bake recipe features a delightful butterscotch blend that is sure to be a favorite.
Butterscotch Chips and Peanut Butter combine with cornflakes for a wonderful cookie. With so few ingredients, you can make this no bake dessert anytime the craving strikes.
There is no need to even heat the oven! We also love to make this No Bake Cookie Recipe. These simple recipes are so easy and tasty.
If you love butterscotch, you might also want to try Oatmeal Scotchies, Butterscotch Cinnamon Pie and Butterscotch Cupcakes.
Table of contents
Why We Love This Recipe
With only a few ingredients, this recipe is so easy to make. The rich butterscotch flavor is decadent and sure to be a hit. Keep the kitchen cool and make this fantastic recipe.
Ingredients
- Cornflakes. Plain, regular cornflakes. Make sure they are fresh.
- Butterscotch Chips. Use good quality butterscotch for the best flavor.
- Peanut Butter. Creamy peanut butter is best in this recipe.
Get the complete ingredients and recipe at the bottom of the page.
Variations and Substitutions
- Chocolate Chips. Instead of butterscotch, try adding chocolate chips to this sweet treat.
- Frosted Flakes. Substitute Frosted Flakes in this recipe if you desire a sweeter no bake butterscotch cookie.
- Peanuts. Add ½ cup chopped peanuts to the mixture once melted.
- Sprinkles. Top the cookies with sprinkles to add a burst of color. You can change these seasonally for all occasions.
- Mini Marshmallows. This recipe is yummy with marshmallows. Add ⅓ cup of mini marshmallows to the cornflakes. Don’t melt them so they are still intact.
- Haystacks. Substitute chow mein noodles for the cornflakes to make haystacks.
How to Make Cornflake Cookies
- Step 1. Prepare the pan. Line 2 baking sheets with parchment paper and set aside.
- Step 2. Get out a large bowl. Pour the cornflakes into a large mixing bowl and set aside.
Step 3. Place the peanut butter and butterscotch chips in a small saucepan.
Step 4. Heat over low heat. Stir constantly, until the mixture is melted and smooth. You need to watch it closely, so it does not burn.
Step 5. Pour the peanut butter mixture over the corn flakes.
Step 6. Gently stir until the cereal is completely coated in the mixture.
Step 7. Form the cookies. I like to use a medium cookie scoop or two spoons.
Step 8. Let the cookies sit at room temperature until set. You can also chill them for 1-2 hours until set. Then serve!
FAQs
We used the stove top to melt the peanut butter and butterscotch chips. However, you can use the microwave if desired.
Make sure that you use a microwave safe bowl. Melt in 30 second intervals so that it doesn’t burn. Stir the mixture in between each interval for best results.
We suggest regular creamy peanut butter. Natural peanut butter is not recommended. It is oily and will not result in the same creamy texture that makes these cookies so tasty.
Yes, but make sure to allow the cookies to completely cool. Place inside a freezer bag or container.
Separate the layers with parchment paper to prevent them from sticking. Freeze the cookies up to a month.
Allow to come to room temperature when ready to enjoy. The cookies will taste great.
Storage
Store the leftover cookies in an airtight container or bag at room temperature up to 1 week. Make sure they have completely set before storing or they will stick together. They do not have to be refrigerated.
Pro Tips
- Melting the peanut butter mixture. Instead of the stove top, you can use a microwave safe bowl. Pour the peanut butter and butterscotch chips into the bowl. Melt in 30 second intervals stirring between each one so it does not burn.
- Regular peanut butter is best. We do not recommend using natural peanut butter in this recipe. It is too oil and can change the texture of the cookies.
- Heat the mixture slowly. You don’t want the mixture to seize or burn.
- Line the baking sheet with wax paper. This will make clean up so much easier. The mixture is very sticky before it sets.
- Use a cookie scoop. The cookies will all be the same size if you use a cookie scoop. This also makes it easier to form the cookies quickly.
More No Bake Cookie Recipes
Give these cookies a try for an easy dessert. Once you do, leave a comment and star rating. I love hearing from you!
Butterscotch Cornflake Cookies
Ingredients
- 4 cups Cornflakes
- 1 bag Butterscotch Chips 11 ounces
- 1 cup Creamy Peanut Butter
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- Pour the cornflakes into a large mixing bowl and set aside.
- Place the peanut butter and butterscotch chips in a small saucepan and heat over low heat, stirring constantly, until the mixture is melted and combined. Watch it closely so it does not burn.
- Pour the mixture over the corn flakes and gently stir until the cereal is completely coated in the mixture.
- Using a medium (2 Tbsp) cookie scoop or two spoons, drop mixture onto the lined baking sheets.
- Let the cookies sit at room temperature until set or chill them for 1-2 hours until set.
- Then the cookies are ready to serve and enjoy!
