Butterscotch Cornflake Cookies

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The kids LOVE making these No Bake Butterscotch Cookies – they’re simple, quick and yummy! Cornflakes mixed with melted peanut butter, chocolate chips, and butterscotch chips.

I love the simplicity of No Bake Cookies, especially in the summertime, but I also love the flavor of butterscotch—like in our Butterscotch Cookies, and White Chocolate Butterscotch Cookies. This recipe is the best of both worlds!

Butterscotch no bake cookies

just 4 ingredients!

Hello, it’s me, Lily again! Today’s recipe is one for No Bake Butterscotch Cookies made from Corn Flakes. My mom said it was the first recipe she ever made as a little girl, which makes sense because it’s super easy to make! We made them together and they were super delicious.

They have the yummy flavors of peanut butter, chocolate chips, and butterscotch chips all combined and mixed with crunchy cornflakes – that’s right! Just 4 ingredients!

Plus, you don’t even have to bake anything, so it’s a great recipe for the summer time when you don’t want to turn on the oven. But really, they are great year round.

Corn flakes in a bowl

How to Make Butterscotch cornflake Cookies

This recipe for No Bake Butterscotch Cookies only takes FOUR ingredients to make, and comes together easily in less than 10 minutes. Here’s how it’s done!

PREP. Place corn flakes in a large bowl and set aside, then line a baking sheet with parchment paper.

MELT. In a medium pot, melt butterscotch chip, milk chocolate chips and peanut butter on LOW heat stirring constantly.

MIX. Once all melted and smooth, pour over corn flakes and mix until all the cereal is coated in the butterscotch mixture.

SCOOP. Scoop with cookie scoop onto parchment paper lined cookie sheet and refrigerate for at least half hour.

Note: You can also melt the chocolate chips, butterscotch chips and peanut butter in the microwave. Use a microwave safe bowl and heat up the ingredients for 30 seconds and then in 15 second increments after that. Stir in-between each one and heat it up until it is all melted. Be sure to stop once it is all melted so it doesn’t burn.

Butterscotch Corn Flake Cookies

substitutions and storing

If you don’t have cornflakes on hand, or you’re just not a fan, you can try these substitutions:

  • Oatmeal
  • Rice Krispies
  • Other cereals of choice

Also, I make mine with creamy peanut butter but you can replace it with the same amount of almond butter or any other type of nut butter that you prefer. I’ve never tried using natural nut butter in this recipe, but oftentimes it won’t melt the same, or the cookies will turn out too dry.

Store these cookies in an airtight container or ziplock bag at room temperature. They can also be stored in the refrigerator for up to 1 week.

Because these cookies store so easily, you can make them 3-4 days in advance if needed. If you store them in the refrigerator they will be hard so let them sit at room temperature for 1 hour before serving. 

You can also freeze the cookies once they have cooled completely by placing them in a Ziplock bag and storing them in the freezer for 1-2 months. Before serving, let them sit at room temperature for 1-2 hours, otherwise they’ll be too hard.

Butterscotch no bake cookies recipe

I love No Bake Butterscotch Cookies because I LOVE butterscotch!! I hope you can come back again soon for more yummy treats from me.

Love, Lily

For more No Bake recipes, try:

Butterscotch Cornflake Cookies

4.8 from 5 votes

The kids LOVE making these No Bake Butterscotch Cookies - they're simple, quick and yummy! Cornflakes mixed with melted peanut butter, chocolate chips, and butterscotch chips.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 13 minutes
Servings 36
Calories 47 kcal
Author Lil' Luna

Ingredients

  • 5 cups corn flakes
  • 1 bag butterscotch chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup creamy Peanut Butter

Instructions

  1. Place corn flakes in a large bowl and set aside.

  2. Also line a baking sheet with parchment paper.
  3. In a medium pot, melt butterscotch chip, milk chocolate chips and peanut butter on LOW heat stirring constantly.
  4. Once all melted and smooth, pour over corn flakes and mix until all the cereal is coated in the butterscotch mixture.
  5. Scoop with cookie scoop onto parchment paper lined cookie sheet and refrigerate for at least half hour. ENJOY!

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. 5 stars
    My mom used to make something similar to these when i was young I’ve never seen them anywhere else. It was a nice walk/taste down memory lane.