Butterscotch Cornflake Cookies

Close-up of a cluster of golden, crispy cornflakes coated in a creamy, caramel-colored mixture, likely a no-bake treat or dessert snack, with more clusters blurred in the background.

No ratings yet

Butterscotch Cornflake Cookies are the most delightful 5 minute treat. Combine melted butterscotch chips with peanut butter, then stir in Cornflakes (or Wheaties). That's IT. My mom is locally famous for making these! They are sweet, salty, perfectly crunchy, and so cheap and easy. My kids love them. These bring me back to my childhood like nothing else! Originally published on June 13, 2012.

Prep Time5

Chill time15

Total Time20

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 69kcal

Author: The Food Charlatan

Ingredients

1 (11 ounce) bag butterscotch chips
1/2 cup smooth peanut butter don't use natural peanut butter
6 cups corn flakes OR Wheaties (divided)

Instructions

Here are my mom's instructions: "melt chips. add pb. add wheaties. freeze." But for those who like more detail:
Prepare a baking sheet with parchment paper or a silpat baking mat. Or you can spray with nonstick spray.
Add one 11 oz package butterscotch chips and 1/2 cup peanut butter to a large microwave safe bowl.
Add the bowl to the microwave and heat in 30 second increments, stirring each time.
Once the mixture is smooth, add HALF of the Cornflakes (or Wheaties) (about 3 cups).
Carefully stir the Wheaties into the melted butterscotch and peanut butter mixture, working to coat all the Corn Flakes with the peanut butter mixture.
Add the final 3 cups of Cornflakes (or Wheaties). Gently stir until all the cereal is coated. (no dry Wheatie left behind!)
Use a spoon or cookie scoop to drop portions of the cereal onto a parchment lined pan, or a greased pan. You can make the "cookies" as big or as small as you like.
Alternatively, you can pour the mixture onto a cookie sheet and spread into an even layer across the pan.
Let cool. You can either let it rest as room temperature for several hours, or you can make space in your fridge or freezer.
Place the pan in the freezer for 15-20 minutes (or in the fridge for about an hour) until the butterscotch hardens.
If you made them into "cookies" you can serve them anytime. (I prefer to let them rest until they reach room temperature)
If you spread them in a pan, you can break pieces off with wild abandon, or remove the whole hardened layer to a cutting board to cut into bars with a chef's knife. Or you can use cookie cutters to cut them into shapes.
Storage: Once in smaller pieces, transfer cookies to a ziplock bag for storage. You can keep the bag in the freezer, in the refrigerator, or on the counter.
Freezing: You can keep these in the freezer for...ever, as far as I know. Forever lasts about 24 hours around here. (I imagine they would keep for about 2-3 months before getting stale.)

Notes

Source: my mom Janice who revised it from the Let's Start to Cook Farm Journal

Nutrition