Butterscotch Cornflake Cookies
Butterscotch, peanut butter, mini chocolate chips, and cornflakes cereal. These 4-ingredient cornflake cookies are an easy no-bake treat!
Servings 24 cookies
Calories 130kcal
Ingredients
- 1 11 oz. bag butterscotch chips
- 1 cup creamy peanut butter
- 6 cups corn flakes cereal
- 3/4 cup mini chocolate chips divided
Instructions
- Heat butterscotch chips and peanut butter in a microwave-safe bowl for 1 minute. Stir. Heat for an additional 15 seconds. There might still be butterscotch chips that are not completely melted, but that's totally fine. Just stir until they finish melting and everything is smooth and creamy.
- Fold in corn flakes cereal with a rubber spatula. Stir until completely coated.
- Stir in 1/2 cup mini chocolate chips.
- Use a medium cookie scoop (2 Tbsp.) to scoop the mixture onto a parchment paper-lined (or wax paper) baking sheet.
- Sprinkle cookies with the remaining 1/4 cup of mini chocolate chips.Let the cookies stand for 20 minutes to allow the butterscotch to harden. This process can be sped up by refrigerating the cookies until firm.Makes 24 cookies.
Video
Notes
Store cookies in an airtight container for 5-7 days. Can be stored at room temperature or chilled in the refrigerator.
Nutrition
Calories: 130kcal