Butterscotch, peanut butter, mini chocolate chips, and cornflakes cereal combine to make these simple 4-ingredient no-bake cornflake cookies.
You might also enjoy our scotcheroo haystack cookies, scotcheroo bites, or holiday puppy chow recipe.
Watch our step by step video!
No Bake Cornflake Cookies
Cornflake cookies are a classic no-bake treat with many variations. Instead of using sugar and corn syrup like some traditional recipes, this version relies on a full bag of butterscotch chips combined with creamy peanut butter for a smooth, flavorful coating that sets up nicely. The result is quick to make, doesn’t heat up the kitchen, and highlights the delicious pairing of peanut butter and butterscotch.
I like to fold mini semisweet chocolate chips into the mixture and sprinkle some on top. The slight bitterness of semisweet chocolate balances the sweetness of the butterscotch and adds texture. These cookies come together in minutes and can be prepared ahead of time, making them ideal for busy holidays or when you want a simple sweet snack.
What Makes This Recipe Great
Only 4 ingredients: A bag of butterscotch chips, peanut butter, cornflakes, and mini chocolate chips are all you need to make about two dozen cookies.
No-bake convenience: These cookies require no oven time, so they’re perfect when your oven is full or when you want to avoid heating the house.
Make ahead friendly: Store in an airtight container for up to 5–7 days at room temperature or chilled in the refrigerator.
Delicious flavor combo: If you enjoy scotcheroos, you’ll love these — butterscotch and peanut butter make a classic, crowd-pleasing pairing.
3 More No Bake Recipes You’ll Love!
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No Bake Cornflake Cookie Ingredients
Butterscotch Chips: One 11 oz. bag of butterscotch chips provides the sweet, buttery coating.
Peanut Butter: Creamy peanut butter yields a smooth texture; crunchy can be used for added crunch if desired.
Cornflakes: Six cups of cornflakes create a great cereal-to-coating balance. Use five cups if you prefer a thicker coating.
Mini Chocolate Chips: About ¾ cup, divided. They are optional but add flavor contrast and texture.
How To Make Cornflake Cookies
Step 1: In a microwave-safe bowl, heat the butterscotch chips and peanut butter for 1 minute. Stir, then heat an additional 15 seconds if needed. Stir until mostly smooth; a few unmelted bits will finish melting as you stir. Avoid overheating.
Step 2: Fold in the cornflakes with a rubber spatula, stirring until each flake is evenly coated.
Step 3: Stir in ½ cup of the mini chocolate chips.
Step 4: Use a medium cookie scoop (about 2 tablespoons) to drop portions onto a parchment- or wax paper–lined baking sheet.
Step 5: Sprinkle extra mini chocolate chips on top, if desired.
Step 6: Let the cookies stand until the coating hardens, about 20 minutes at room temperature. To speed this up, chill the sheet in the refrigerator until firm.
Peanut Butter Butterscotch CornFlake Cookies Recipe
(printable version)
Butterscotch Cornflake Cookies
Ingredients
- 1 11 oz. bag butterscotch chips
- 1 cup creamy peanut butter
- 6 cups corn flakes cereal
- ¾ cup mini chocolate chips, divided
Instructions
- Heat butterscotch chips and peanut butter in a microwave-safe bowl for 1 minute. Stir, then heat 15 seconds more if needed. Stir until smooth and creamy.
- Fold in the corn flakes with a rubber spatula, stirring until completely coated.
- Stir in ½ cup of the mini chocolate chips.
- Use a medium cookie scoop (2 Tbsp.) to portion the mixture onto a parchment- or wax paper–lined baking sheet.
- Sprinkle the remaining ¼ cup of mini chocolate chips over the cookies. Let stand 20 minutes to harden, or refrigerate to speed up the process. Makes 24 cookies.