Craving a sweet treat that’s quick, easy, and downright irresistible? These No-Bake Butterscotch Cookies are the perfect solution! Made with just a handful of simple ingredients—crunchy cornflakes, rich butterscotch chips, and creamy peanut butter—this recipe delivers that nostalgic, sweet-and-salty flavor combination everyone loves.
If you love no-bake treats, this recipe is for you. Like my Fire Ranch Crackers, No-Bake Cherry Delight, or Coconut Cream Pie In Jars, these recipes are delicious and easy to make, too!
In This Post
One of my all-time favorite flavor combinations is 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 Cornflake Butterscotch cookies. The combination of smooth butterscotch and peanut butter coating crunchy cornflakes, with a little sprinkle of sea salt, is just scrumptious.
Behind the Scenes: Why Cornflakes Work
Cornflakes (yep, the plain breakfast cereal kind) are the secret to the perfect crunch in these cookies because they’re light, sturdy, and naturally unsweetened. Their neutral flavor lets the butterscotch and peanut butter shine, while their crispy texture creates a satisfying bite. Unlike other cereals, cornflakes don’t get soggy as quickly when mixed with a warm, melted coating—making them perfect for no-bake treats like this one.
Ingredients For These Easy No-Bake Cookies
With just simple pantry staples of cornflakes, butterscotch chips, and peanut butter, you’re all set to create a delicious batch of cookies in no time. I like to finish them off with a sprinkle of Pink Himalayan sea salt or kosher salt (for that sweet-and-salty balance)
What Is Butterscotch?
You might know them as cellophane-wrapped candy your Grandma always had in her purse. The name “butterscotch” comes from “scorching” the butter and sugar to create its signature deep caramelized flavor. Today, butterscotch chips are a convenient and modern twist on this yummy flavor, making desserts like these no-bake cookies quick and delicious.
Are These Cookies Gluten-Free?
Yes! Since cornflakes are naturally gluten-free, these cookies make an excellent gluten-free dessert option. Just double-check the packaging of your ingredients to ensure they’re certified gluten-free.
Make This Recipe You Own With These Variations
- Add Chocolate Chips: Toss in mini chocolate chips for a chocolatey twist.
- Use Different Cereals: Swap cornflakes for Rice Krispies, Special K, or crushed pretzels for a unique texture.
- Drizzle on Chocolate: Once the cookies have set, drizzle melted chocolate on top for a fancier finish.
- Crunchy Add-Ins: This is my favorite! Stir in chopped nuts, shredded coconut, chunky peanut butter or crushed graham crackers for extra flavor and crunch.
How To Make Cornflake Cookies
- Start by placing your cornflakes in a bowl and gently breaking them into smaller pieces with your hands—no need to overthink it!
- Next, melt the butterscotch chips in a saucepan over low heat, stirring until smooth. Add the peanut butter and let it cook for a minute, mixing constantly to combine.
- Now, pour that creamy, warm mixture over the cornflakes and gently fold everything together until the flakes are evenly coated.
- Scoop the mixture onto a parchment-lined baking sheet using a spoon or ice cream scoop, shaping it into cookie-sized mounds.
- Finally, pop the tray in the fridge for about 10 minutes to let the cookies set. Once firm, they’re ready to enjoy!
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 Treats You’ll Love!
If you tried this No-Bake Butterscotch Cookie Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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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Could these be made with almond butter? Love the recipe!! Delicious!!
Hi Valarie! I’ve never tried it with almond butter but I’m sure it will work. Let me know!
~Donya
These are a big hit every year my family bets me to make a couple batches ! Love them so great !!
Thank you,Denise!
~Donya
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