Butterscotch cornflake cookies are super easy, 4 ingredient, no-bake cookies! This simple recipe takes just 20 minutes total to make.
Butterscotch cornflake cookies are simple, no-bake cookies that really hit the spot! A friend introduced me to this recipe when I was in school, and it was the perfect treat to whip up when I wanted something quick and easy and comforting.
The no-bake cookies are a great way to satisfy a sweet tooth! They take just minutes to make, and they keep well in the fridge.
Best of all – they taste great! They’re sweet with just a hint of salty from the peanut butter, and the cereal gives them a nice crunch. So they’re a yummy treat for any time you need something sweet!
How to make butterscotch cornflake cookies
In a medium saucepan over low heat, melt butterscotch chips and peanut butter together.
Remove from heat. Stir in vanilla extract.
Pour the melted butterscotch mixture over the cornflakes.
Toss to coat cornflakes in butterscotch mixture. Drop by tablespoonfuls onto parchment or silicone baking mat-lined cookie sheets.
Chill until firm.
Tips
- Cornflakes: If you like the cookies a touch sweeter, feel free to use frosted flakes in place of the corn flakes.
- Peanut butter: You’ll want to use regular peanut butter, not natural peanut butter in this recipe.
- It’s important to heat the peanut butter and butterscotch chips over low heat so that they don’t scorch or seize up before they can melt.
- You can change up the recipe by adding mini chocolate chips, chopped peanuts, or other add-ins after step 6.
Storage
I store these cookies in a resealable bag in the fridge. This helps to keep them firm.
They can be stored in the fridge for up to 7 days.
More easy no bake dessert recipes!
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Butterscotch Cornflake Cookies
Equipment
- Mixing bowl
Ingredients
- 4 cups cornflakes
- 11 ounce bag butterscotch chips
- 1 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
Instructions
- Add the cornflakes to a large bowl. Set aside.
- In a medium saucepan over low heat, melt butterscotch chips and peanut butter together.
- Remove from heat.
- Stir in vanilla extract.
- Pour the melted butterscotch mixture over the cornflakes.
- Toss to coat cornflakes in butterscotch mixture.
- Drop by tablespoonfuls onto parchment or silicone baking mat-lined cookie sheets.
- Chill until firm.
Notes
- Cornflakes: If you like the cookies a touch sweeter, feel free to use frosted flakes in place of the corn flakes.
- Peanut butter: You’ll want to use regular peanut butter, not natural peanut butter in this recipe.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Debbie Paxton says
A favorite in our family for many years.
Kate says
Thank you!
Amy says
Hi Kate- do you think this would work in bar form a la Rice Crispie Treats? Thnx
Kate says
I’m not sure how that would work. I do have a chex bar recipe. Maybe that might be along the lines of what you’re looking for.
Clay says
These turned out great.
Kate says
Thank you! I’m glad to hear that!
Holly says
Sadly this did not work for me! :-( The peanut butter and chips are just a huge clump and not melting in a creamy way. I have kept it on low heat the entire time.
Kate says
That’s such a bummer! Let’s figure this out! Two questions for you. First, what type of butterscotch chips and peanut butter did you use? Second, did you make any substitutions to the recipe?
Joni Mullock says
I’m allergic to peanut butter. I love butterscotch and was wondering how I could make these with a substitute of the peanut butter? Any suggestions would make my day. Thanks. Joni
Kate says
Hi! I haven’t tried subs for peanut butter in this recipe, but I would guess that soy nut butter or sun butter would make a good substitute.
Marshall T. says
This was always a Christmas treat for me as a child. Here are a few tips I’ve learned over time…
1 – use one bag of Butterscotch Chips (but if you want a little more firmer cookie and sweeter taste, use a little more chips or reduce the peanut butter a bit).
2 – Use Extra Crunchy peanut butter for added crunch and texture.
3 – To get more cookies, use 6 cups of Cornflakes. Mix in 2 cups at a time to the large pot to coat the flakes perfectly before adding more Cornflakes.
4 – Refrigerate right after forming cookies, this will make them solid fast (I typically leave mine in the fridge too, but not necessary once they are firm… although, if you use too much peanut butter they will fall apart faster if left outside the fridge)
Kate says
Thank you for sharing your tips!
Rhonda says
Why do you refrigerate them? My grandmother always kept them in a large tin.
Kate says
I refrigerate them because I live in a humid area. They tend to get soft and go bad faster if I keep them out.
Ginger says
After reading the previous review I turned my 8 yr.-old loose making these cookies. Success! She was thrilled with her cookies and thought they were oh so good.
Kate says
Thank you! I’m glad that they were a hit! =)
Alice says
The grandkids loved this cookie. It was so easy they needed only minimal supervision to make it.
Kate says
Yay!! That’s the best!