These Butterscotch Cornflake Cookies are made with just three ingredients: peanut butter, butterscotch, and frosted flakes. They’re no-bake too which makes them the perfect easy dessert!
When it comes to easy recipes, I truly think the only one easier than these Butterscotch Cornflake Cookies is chocolate milk, although, these pretzel turtles do come pretty close.
Butterscotch Cornflake Cookies
Seriously though, we’re talking three ingredients, minimal effort, and no-bake, which makes them even better in my book. I really love no-bake cookies, I don’t care if they’re loaded with sugar, they’re just so damn delicious!
For many of us, we probably grew up eating this delicious no-bake treat loaded with sweet and smooth nutty and buttery flavors. Your mom may have even called them Butterscotch Crunchies, is this recipe ringing a bell yet?
This Butterscotch Cornflake Cookies recipe is such a classic for many reasons, it’s so easy to make with just three ingredients mixed together on the stovetop and the cookies themselves are downright addictive. In fact, I want one right now!
What’s In Cornflake Cookies?
- Butterscotch Chips
- Peanut Butter
- Frosted Flakes
You could also add chocolate chips instead of some of the butterscotch!
How To Make Cornflake Cookies
- Line your counter or two baking sheets with parchment or wax paper.
- Add butterscotch chips to a large non-stick pot and melt over medium heat, stirring frequently.
- Once chips are melted, stir in peanut butter until fully combined.
- Stir in 4 cups of corn flakes and remove from heat. Use an ice cream scoop to quickly scoop mounds of the mixture onto wax paper. Allow the cookies to set until firm, usually about 1 hour.
How Much Do They Cost To Make?
Because this recipe for Cornflake Cookies has minimal ingredients it also makes them super affordable to make.
If you don’t already have peanut butter in the pantry, it should only cost around $8.00 and you’ll have cereal and peanut butter leftover! And you should totally use that peanut butter to make my peanut butter frosting.
Important Notes about this Cornflake Cookies Recipe:
- A non-stick pot will work best.
- It’s very important to stir the butterscotch chips frequently when melting so that they don’t burn.
- The butterscotch and peanut butter mixture should be smooth just before adding the frosted flakes.
- Be gentle when mixing the cornflakes into the liquid mixture, you don’t want to break them.
- The mixture will be wet but not necessarily sticky when you first drop the mounds onto the wax paper, but they will stick together as they harden.
- Bonus Tip: Use crunchy peanut butter for extra “crunch” in your cookies instead of creamy peanut butter! A friend shared this idea with me last summer and I’ve been making them this way ever since!
These are definitely a cookie that you can make fast and the recipe makes a little more than a dozen. It’s a great, quick recipe to whip up last minute for a bake sale or when you just want a fun treat to snack on while watching a movie.
But be warned that you will probably want to eat them all by yourself, but it’s probably in your best interest to share! Plus, sharing cookies is a great way to make friends, I swear!
Can You Freeze Cereal Cookies and Bars?
Yes, you can. Let them set completely, then place them in a large freezer bag and try to remove as much excess air as possible before sealing the bag. Freeze for up to 2 months. Thaw the cookies at room temperature.
More Delicious Cookie Recipes:
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Butterscotch Cornflake Cookies
Ingredients
- 11 ounces butterscotch chips
- 1/2 cup peanut butter
- 4 cups frosted flakes
Instructions
- Add butterscotch chips to a large non-stick pot and melt over medium heat, stirring frequently.
- Once chips are melted, stir in peanut butter until fully combined.
- Stir in cornflakes and remove from heat. Use an ice cream scoop to quickly scoop mounds of the mixture onto wax paper. Allow the cookies to set until firm, usually about 1 hour.
Video
Notes
- A non-stick pot will work best.
- It’s very important to stir the butterscotch chips frequently when melting so that they don’t burn.
- The butterscotch and peanut butter mixture should be smooth just before adding the frosted flakes.
- The mixture will be wet but not necessarily sticky when you first drop the mounds onto the wax paper, but they will stick together as they harden.
Nutrition
Did You Make This Recipe?
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This Butterscotch Crunchies recipe was originally shared on Centsless Meals.
Comments & Reviews
Marge says
I only have regular cornflakes and not frosted, would it affect the taste? Should I add sweetener?
Rebecca Hubbell says
You can use regular, that’s how a lot of people make them and they will still be plenty sweet!
Chris says
I make mine with
In a large bowl put. 3 cups corn flakes
In a small saucepan put. 1/2 cup corn syrup
1/2 cup brown sugar
1/2 cup peanut butter
Heat under smooth and well combined it will thin out. Do not boil. Poor over corn flakes and combine. Drop by cookie scoop onto wax paper. Allow to cool and become solid.
Nah says
I love how this says 3 ingredients with no increments. Just throw it in there you good.
Rebecca Hubbell says
The ingredients are clearly listed in quantities in the recipe card.
11 ounces butterscotch chips
1/2 cup peanut butter
4 cups frosted flakes
LInda Lidestri says
Love this reminds me of my Aunt Angies but she would add in peanuts and broken pretzel sticks yummy
Scott says
My mixture didn’t melt.. it turned into a paste. Is it because I added the peanut butter too soon?
Rebecca Hubbell says
Hi Scott, I don’t think so, the peanut butter should have melted fine.
Suzanne says
Hey Scott. That has happened to me before too. I realized the reason was because a little water (even a drop will cause it) had gotten into the pot while melting the chips. If any water at all get in while melting the butterscotch chips, it will ruin it every time and turn it into a paste. Hope this helps 🙂
Liz says
Could you make these and freeze them??
Rebecca Hubbell says
I have never tried freezing them, but I think they would be fine. I would freeze them in a freezer bag, try to get as much air out as possible before sealing.
Tracy says
I just made these using crunchy peanut butter & slightly crushed corn Chex-felt the frosted flakes would just be way too sweet for my liking! I also used a small ice cream scoop-making 21 cookies & they’re the perfect size for a sweet snack!! They are delicious!!
Rebecca Hubbell says
I’m so glad you enjoyed them!
Jenn says
Can you make them with cornflakes instead of the frosted flakes to cut down the sugar at least a little?
Rebecca Hubbell says
Yes, absolutely!
Toni says
My kids will surely love these!
Dorothy Reinhold says
These may become dangerous. Three ingredients and so easy to make! Woohoo!
LaNiece Sharpling says
I use 4 c chinese noodles or cheerios instead of cornflakes. I’ve been making these for 50 yrs. Last year I added miniture marshmallows and mini m&ms. Chocolate, butterscotch and marshmallows were nummy!
Michael says
Do you need to put peanut butter in it?
Rebecca Hubbell says
Yes, but you could use sunbutter instead if it’s an allergy concern.
Sierra says
Can you make them with just peanut butter and corn flakes if you don’t like or don’t have butterscotch?
Rebecca Hubbell says
Hi Sierra, the butterscotch chips are what help the cookies reharden, if you don’t like butterscotch you could use chocolate chips instead 🙂
Dana DeVolk says
YESSSS, these look SO good! Can’t wait to make them, I have everything in my pantry already!
Rebecca Hubbell says
They’re so easy, you’re going to love them!
Maryetta Jennings says
Can you use peanut butter chips instead of peanut buttrr
Rebecca Hubbell says
I’ve never tried it, but I’m sure you could!
Donna says
Ooh I love your idea of using crunchy peanut butter in here for a whole extra level of crunchiness. Delicious!
Rebecca Hubbell says
Absolutely!