Description
Butterscotch Cornflake Cookies are a delightful treat that combines the rich sweetness of butterscotch chips with the crunchy texture of cornflakes and creamy peanut butter. These no-bake cookies are quick to prepare, making them perfect for an easy dessert or snack that everyone will enjoy.
Ingredients
Scale
Dry Ingredients
- 4 cups cornflakes
Wet Ingredients
- 11 ounces butterscotch chips
- 1 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
Instructions
- Melt and Combine: In a microwave-safe bowl, combine the butterscotch chips and creamy peanut butter. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully melted. Stir in the vanilla extract to enhance the flavor.
- Mix with Cornflakes: Gently fold the cornflakes into the melted butterscotch and peanut butter mixture, ensuring that the cornflakes are evenly coated without breaking them too much.
- Form Cookies: Using a spoon, drop spoonfuls of the mixture onto a baking sheet lined with parchment paper or a non-stick surface. Press lightly to shape into cookie rounds.
- Chill to Set: Place the baking sheet in the refrigerator for about 20-30 minutes, or until the cookies have firmed up and set completely.
- Serve and Enjoy: Once set, remove the cookies from the fridge, serve, and enjoy your crunchy, sweet butterscotch cornflake cookies!
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Store cookies in an airtight container in the refrigerator for up to one week.
- Don’t overmix the cornflakes to maintain their crunchy texture.
- You can add chopped nuts or raisins for extra texture and flavor.
