No-Bake Butterscotch Cookies are so hard to resist! Made with crunchy corn flakes, melted butterscotch chips and creamy peanut butter, then dusted with a bit of salt, they are so easy to make you’ll be amazed.
If you love no-bake treats, this recipe is for you. Just like my Fire Ranch Crackers, No-Bake Cherry Delight or Coconut Cream Pie In Jars, these recipes are the not just delicious but easy to make, too!
One of my all time favorite flavor combinations is that of salty and sweet. When they come together in the form of a no bake dessert, then I’m all in! That’s what’s happening here with these cookies.
This butterscotch version of Chocolate No-Bake Cookies is a delectable take on that classic recipe. The combination of smooth, butterscotch and peanut butter, coating crunchy corn flakes is just scrumptious.
To make these cookies even more temping, they’re finished off with a slight sprinkle of pink Himalayan sea salt. This is one sweet treat that’s so simple to make yet full of delicious indulgence!
Ingredients For These Cookies
- Butterscotch chips
- Peanut Butter
- Corn Cereak
- Sea Salt
Tools Needed To Make This Recipe
There are no fancy tools or equipment needed to make these cookies. They are simple and super easy to make. Here’s what you need:
- A heavy bottom metal pan for melting the butterscotch chips and peanut butter.
- Spatulas for mixing everything together in a mixing bowl.
- Parchment paper so that the cookies don’t stick to the baking pan or counter top.
Do These Cookies Need To Baked?
Nope, not at all. The only cooking that’s done is melting the butterscotch chips and peanut butter until smooth. That’s it, no baking and easy cleanup.
Can Chunky Peanut Butter Be Used?
Oh, yes! If you want to add a little more crunch to these cookies, feel free to add your favorite chunky peanut butter.
How To Store No Bake Butterscotch Cookies
To store the cookies, place them in an airtight container. You can keep them on the countertop or in the pantry for up to one week.
More Sweet Treat You’ll Love!
- Peanut Butter Oatmeal Cookies
- Strawberry Thumbprint Cookies
- Snowball Cookies
- The Best Snickerdoodle Cookies
Ingredients
- 1 bag butterscotch chips
- ½ cup creamy peanut butter
- 6 cups corn flakes
- Pink Himalayan Sea Salt or Koscher Salt – optional
Instructions
- Place corn flakes into a medium size bowl. Using your hands, break the flakes into smaller pieces. Set aside.
- Melt butterscotch chips in a small sauce pan. Add in peanut butter and cook for 1 minute stirring to mix. Pour mixture over corn flakes and stir to coat. Using an ice cream scoop, measure out and place cookies on parchment or waxed paper line baking sheet. Place in fridge to set. Remove after 10 minutes and enjoy!**Cookies can be stored in a ziploc bag or airtight container.
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Made these today. I used frosted flakes because that’s what I had, and they turned out extra sweet but delicious!
How may grams or ounces are in a bag of butterscotch chips? We buy most of our ingredients from a bulk foods store by weight. We appreciate when ingredients are listed by weight when possible. Thank you kindly.
Hey there Ross!
Thank you so much for your interest in this recipe, I think you’re really going to love it, these cookies are so simple to make! I use an 11 oz bag of butterscotch chips, you can find them in most grocery stores and they’re also sold on amazon. I hope this is helpful, let me know how everything turns out if you give it a try, I’d love to hear what you think!
~Donya
Love that you don’t have to use corn syrup in these like you do EVERY Scotcheroos recipe I have looked at. Although, I will still probably use Rice Krispies instead of Corn Flakes as that is what I have to use. Will let you know how they turn out!!
Hey there Caitlin!
Yes ma’am! I’ve never been a fan of baking with corn syrup, that’s why I love this recipe too! Rice Krispies will work just as well in these cookies, you can really use either it’s up to you. If you’re looking for other corn syrup free desserts, you should check out my Maple Bourbon Pecan Pie recipe, it uses maple syrup in place or corn syrup, I think you’d really like it. Thank you so much for your interest in this recipe and for your kind words, I’d love to hear how these cookies turned out, please do let me know! Happy Easter!
~Donya
I haven’t made these yet, but have a question. In the ingredients list it says 6 cups corn flakes, but in the directions, it says corn chips. Just a little confused.
Hey there Deborah!
Thank you so much for letting me know, it was a typo, it was supposed to say corn flakes in both the ingredient list and the directions. I just fixed it, so you should be all good to go. Thank you for your interest in this recipe, and if you have any other questions please feel free to reach out! I hope you enjoy the recipe!
~Donya
Quick and easy – great for a last minute treat.
Hey there Joy!
Thank you so much for this fantastic rating and your kind words of support! I completely agree with you, this sweet is ideal for a last minute treat since it takes less than 20 minutes to make. I really appreciate your support, if you ever have any questions about a recipe don’t hesitate to reach out!
~Donya
Donya,
I mixed up a batch on Saturday. They were gone on Sunday. Just mixed up another, discovered I was almost out of creamy peanut butter, so made up the difference with chunky. I don’t see any difference. This recipe is definitely a keeper. Thank you for sharing it. (Yes, anyone who doesn’t like baking cookies is most definitely a best friend!)
Mary
I love every single word you shared, Mary! Thank you so much. Looks like we’re new best friends.
XO,
~Donya
A kindred soul! I am not a big cookie baker – they always seem like a lot of work for very short-lived results. Give me bar cookies or unbaked any time. I look forward to trying this recipe.
Mary! We are now best friends. I feel the exact same way. I hope you like the recipe. It was a BIG hit with Mr. A Southern Soul.
XO,
~ Donya