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
Scale
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.
