Dare we say this just might be one of the simplest and most delicious cookie recipes you’ve ever come across? It truly is! These no-bake cornflake butterscotch cookies only require four ingredients to prepare, in addition to a few minutes of your time. The end result is a batch of tasty delights you’ll find yourself craving time and time again.
Created by recipe developer Michelle Morey of Barefoot in the Pines, these crunchy, sweet treats are a great idea if you need a quick dessert to bring to a backyard get-together or if you simply want something easy to satisfy your sweet tooth. These butterscotch cookies will also make you feel super nostalgic. Who didn’t have some form of cornflake cookies as a kid? Well, if you didn’t, now’s your chance to see why cornflakes are best made into cookies.
Below, you’ll find all the scrumptious details on how to whip up this dessert. Be sure to bookmark it for every time you want quick and delicious no-bake cookies to make for a potluck, family meal, or dinner with friends. This is one dessert that everyone in the crew is bound to love!
Gather your ingredients to prepare these no-bake cornflake butterscotch cookies
This recipe only requires four ingredients — cornflakes, butterscotch chips, peanut butter, and salt — so you won’t have to do much shopping at the grocery store. As a matter of fact, you may already have these items in your pantry!
Once you round up the necessary ingredients, feel free to prepare the cookie sheets. Line two of them with parchment paper, and then set them aside. Also, pour the cornflakes into a large bowl, and set that aside. Now, you’re ready to start whipping up a batch of these sweet treats.
Melt the butterscotch chips and the peanut butter
Place a pot on the stovetop, and fill it with about an inch of water. Turn the stove to medium heat, and heat until the water is steaming. (Be sure that water doesn’t boil.) Then, place a heat-safe bowl on top of the pot, and pour the butterscotch chips and peanut butter into it. Gently mix the two ingredients, constantly stirring to prevent burning.
One the mixture is completely melted and smooth, remove the bowl from the pot, and turn off the stove. Then, stir the salt into the bowl, and move on to the next step.
Fold in the cornflakes
Pour the peanut butter and butterscotch mixture over the cornflakes, and fold everything together. (Is your mouth watering yet? We don’t blame you!) Use a rubber spatula to ensure you’re getting all of the peanut butter-butterscotch mixture from the sides of the bowl mixed in well with the cereal.
Keep folding everything together until the cornflakes are fully coated. Continue to scrape any remaining peanut butter mixture from the sides of the bowl. If your mixture feels too moist, you can add a bit more cornflakes until the mixture feels properly distributed.
Scoop the cookies
You’re one step closer to enjoying sweet, salty goodness, so get pumped. Grab your two cookie sheets, because now it’s time to scoop those cookies. Scoop the mixture into a spoon, and drop each cookie onto a sheet. You can even use your (very clean) hands to shape them into balls. We suggest your cookies be about 2 tablespoons big, but you could go bigger or smaller if you choose.
It’s time to dig in
Let the cookies set on the cookie sheet for 30 to 40 minutes at room temperature, or pop them in the fridge to set quicker. The cold will set them up in 15 to 20 minutes. Once they’re set, they’re ready to enjoy! Store them in an airtight container at room temperature. If you live in a warmer climate, you might want to store them in the fridge so they don’t melt. This recipe makes about 21 cookies, but it will be quite difficult stopping after eating just one.
- 4 cups cornflakes cereal
- 1 (11-ounce) bag butterscotch chips
- ½ cup creamy peanut butter
- ½ teaspoon kosher salt
- Line two sheet pans with parchment paper, and add the cornflakes to a large bowl. Set aside.
- Add about an inch of water to a saucepan over medium heat, and heat until steaming. Place a heat-safe bowl over the pan of steaming water, and be sure to not let the water boil.
- Pour the butterscotch chips and the peanut butter into the heat-proof bowl. Gently melt the mixture until it’s smooth. Stir frequently to prevent burning.
- Once the mixture is completely melted and smooth, remove the bowl from the heat, and stir in the salt.
- Pour the peanut butter and butterscotch mixture over the cornflakes, and gently fold until the cornflakes are completely coated.
- Scoop the cornflake mixture, 2 tablespoons at a time, into mounds on the parchment paper.
- Set the cookies by chilling 15 to 20 minutes in the fridge or 30 to 40 min at room temperature.
- Once set, serve and enjoy!