Butterscotch Cornflake Cookies

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!

Butterscotch Cornflake Cookies

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.

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

1. Line your counter or two baking sheets with parchment or wax paper.
2. Add butterscotch chips to a large non-stick pot and melt over medium heat, stirring frequently.
3. Once chips are melted, stir in peanut butter until fully combined.
4. 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.

Because this recipe for Cornflake Cookies has minimal ingredients also make 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 a 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!

More Delicious Cookie Recipes:

• Brownie Cookies
• Butterbeer Cookies
• Molasses Cookies
• Nutella No-Bake Cookies

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Butterscotch Cornflake Cookies

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!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cornflake cookies

Prep Time: 1 hour

Cook Time: 5 minutes

Total Time: 1 hour 5 minutes

Servings: 15 cookies

Calories: 158kcal

Author: Rebecca Hubbell

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

Calories: 158kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 175mg | Potassium: 68mg | Sugar: 18g | Vitamin A: 155IU | Vitamin C: 1.6mg | Calcium: 5mg | Iron: 2.3mg

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This Butterscotch Crunchies recipe was originally shared on Centsless Meals.