If you’re on the hunt for a cookie that combines buttery sweetness with an irresistible crunch, you’re going to adore this Butterscotch Cornflake Cookies Recipe. These cookies are a perfect blend of gooey butterscotch, rich peanut butter, and that unmistakable crispy texture from cornflakes. Every bite offers a nostalgic twist on classic treats, making them perfect for when you want something quick, comforting, and totally crave-worthy.
Ingredients You’ll Need
This recipe is delightfully simple, and each ingredient plays a crucial role in making these cookies truly special. From crunchy cornflakes to smooth peanut butter, every component adds unique flavor and texture to make the final result totally unforgettable.
- 4 cups cornflakes: Give your treats that satisfying crunch everyone loves and the perfect base for holding everything together.
- 11 ounces butterscotch chips: The star ingredient that brings creamy, sweet richness and beautiful golden color.
- 1 cup creamy peanut butter: Adds depth, richness, and acts as the perfect binder to hold the cookies in place.
- 1/2 teaspoon vanilla extract: Enhances the overall flavor with a warm, sweet aroma that rounds out the sweetness perfectly.
How to Make Butterscotch Cornflake Cookies Recipe
Step 1: Prepare Your Ingredients
Start by measuring out your cornflakes into a large mixing bowl—this will be the crunchy heart of your cookies. Next, get your butterscotch chips and peanut butter ready for melting; these will create the luscious binding sauce for your cookies.
Step 2: Melt the Butterscotch Chips and Peanut Butter
In a microwave-safe bowl, combine the butterscotch chips and peanut butter. Heat in short bursts of 20 seconds, stirring well each time until everything is smooth and creamy. This warm, glossy mixture is what will coat the cornflakes beautifully, giving the cookies their signature chewy, sweet texture.
Step 3: Add Vanilla Extract
Stir in the vanilla extract to the melted mixture. This little touch enhances the flavor, bringing a depth that lifts the cookies from simply sweet to utterly delicious.
Step 4: Combine With Cornflakes
Pour the melted butterscotch and peanut butter blend over your cornflakes, carefully folding the flakes to ensure every piece gets a glossy coating. The goal is to keep the cornflakes intact while making sure they’re fully dressed in that sweet, creamy goodness.
Step 5: Shape and Chill
Drop spoonfuls of the mixture onto a sheet lined with parchment paper, shaping small mounds to form individual cookies. Chill them in the refrigerator for about 30 minutes to set, allowing the cookies to firm up but still stay delightfully chewy.
Step 6: Serve and Enjoy
Once set, these cookies are ready to be enjoyed immediately! Their sweet, buttery flavor paired with that crispy crunch is a crowd-pleaser every single time.
How to Serve Butterscotch Cornflake Cookies Recipe
Garnishes
For an extra touch of fun, feel free to sprinkle some sea salt on top before chilling to add a subtle contrast to the sweetness. Alternatively, a light dusting of powdered sugar can give them a charming, snow-kissed look for special occasions.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a warm cup of coffee or tea. The creamy drink balances the sweetness perfectly and makes for a comforting snack or dessert.
Creative Ways to Present
If you’re bringing these cookies to a party or gifting them, line a basket with colorful napkins and stack the cookies in neat layers. You can also wrap them in cellophane with a cute ribbon for a delightful homemade gift that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store leftover Butterscotch Cornflake Cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed ensures they stay crisp on the outside with a tender bite inside.
Freezing
If you want to save some for later, freeze the cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months, allowing you to enjoy that homemade magic anytime.
Reheating
To refresh frozen cookies, let them thaw at room temperature for about 15 minutes. If you like them a bit warm, pop them in the oven at 300°F (150°C) for 5 minutes to restore that soft, melty butterscotch feel.
FAQs
Can I substitute crunchy peanut butter for the creamy in this Butterscotch Cornflake Cookies Recipe?
Absolutely! Crunchy peanut butter will add a bit more texture and nutty flavor to the cookies, which is a lovely twist. Just keep in mind it might change the binding slightly but shouldn’t affect the overall result.
Are there alternatives to butterscotch chips?
You can use white chocolate chips or butterscotch-flavored baking chips if you want a slightly different flair. However, classic butterscotch chips offer that signature sweet caramel taste that defines this recipe.
Can I make these cookies gluten-free?
Yes! Since cornflakes are typically gluten-free, just double-check your brand’s packaging to be sure. This recipe naturally avoids flour and should be safe as long as your cornflakes are gluten-free certified.
Why do the cookies need to chill before serving?
Chilling helps the melted mixture harden and bind the cornflakes together, ensuring the cookies hold their shape and have the perfect chewy-crisp texture when you bite into them.
Can I double the recipe for larger batches?
Definitely! The ingredients scale up easily, and you might want to prepare them in batches for easier handling. Just be sure to adjust your chilling space accordingly so they set nicely.
Final Thoughts
There’s something truly heartwarming about the Butterscotch Cornflake Cookies Recipe that makes every bite feel like a little celebration of flavor and texture. Easy to whip up with pantry staples, yet impressive enough to share with friends and family, these cookies are bound to become a much-loved staple in your baking repertoire. Give them a try and enjoy the sweet, crunchy joy they bring!
Print
Butterscotch Cornflake Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Butterscotch Cornflake Cookies offer a delightful combination of crunchy cornflakes and creamy butterscotch sweetness, enhanced with peanut butter for a rich, chewy texture. These no-bake cookies are quick to prepare and perfect for a sweet snack or easy dessert.
Ingredients
Ingredients
- 4 cups cornflakes
- 11 ounces butterscotch chips
- 1 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
Instructions
- Melt the Butterscotch and Peanut Butter: In a medium saucepan over low heat, combine the butterscotch chips and creamy peanut butter. Stir continuously until fully melted and smooth, preventing the mixture from burning.
- Add Vanilla Extract: Remove the saucepan from heat and stir in the vanilla extract, mixing thoroughly to incorporate the warm, sweet aroma into the mixture.
- Combine with Cornflakes: Pour the melted butterscotch and peanut butter mixture over the cornflakes in a large mixing bowl. Gently fold the ingredients together until the cornflakes are evenly coated with the sticky mixture.
- Form Cookies: Using a spoon or your hands, scoop out small portions of the mixture and place them on a baking sheet or tray lined with parchment paper. Press lightly to shape into cookie rounds.
- Set the Cookies: Allow the cookies to cool and set at room temperature for about 5 minutes, or until firm enough to lift without breaking. For quicker setting, place the tray in the refrigerator for 10-15 minutes.
- Serve and Enjoy: Once set, enjoy these crunchy and sweet butterscotch cornflake cookies as a delicious treat.
Notes
- Use creamy peanut butter for the best texture and binding; chunky or natural varieties may affect consistency.
- Do not overheat the butterscotch and peanut butter mixture to prevent burning or separation.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a nut-free version, substitute peanut butter with a seed butter like sunflower seed butter.
