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!
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.
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.
substitutions and storing
If you don’t have cornflakes on hand, or you’re just not a fan, you can try these substitutions:
- 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.
I love No Bake Butterscotch Cookies because I LOVE butterscotch!! I hope you can come back again soon for more yummy treats from me.
For more No Bake recipes, try:
- Classic No Bake Cookies
- No Bake Oreo Cheesecake
- No Bake Energy Bites
- Peanut Butter No Bake Cookies
- No Bake Chocolate Oat Bars
- No Bake Cheesecake Bars
Butterscotch Cornflake Cookies
- 5 cups corn flakes
- 1 bag butterscotch chips
- 1/2 cup milk chocolate chips
- 1/2 cup creamy Peanut Butter
- Place corn flakes in a large bowl and set aside.
- Also line a baking sheet with parchment paper.
- In a medium pot, melt butterscotch chip, milk chocolate chips and peanut butter on LOW heat stirring constantly.
- Once all melted and smooth, pour over corn flakes and mix until all the cereal is coated in the butterscotch mixture.
- Scoop with cookie scoop onto parchment paper lined cookie sheet and refrigerate for at least half hour. ENJOY!