No-bake cornflake cookies with peanut butter and butterscotch chips are one of those old-school treats that never go out of style. They’re creamy, crunchy, a little salty-sweet, and wildly irresistible — the kind of cookie you probably grew up with and never really forgot.
We raised our girls on a farm, and they rode the yellow school bus every day to a small rural school where the lunches were genuinely good. The lunchroom ladies knew all the kids and their families, and when special treats showed up, they were made with care — usually from simple ingredients and a whole lot of ingenuity.
This recipe is a scaled-down version of those big-batch cookies that once fed a school full of kids. Same flavor. Same nostalgia. Just a size that makes sense for today, unless you are feeding a small army. I want to remind you about the irresistible charm of no-bake cornflake cookies with peanut butter and butterscotch chips. You probably grew up with them!
These crispy, delightful cornflake cookies require only four ingredients, and you don’t have to turn on the oven or go near a stove—it’s so easy to make them in the microwave in a smaller quantity!
Measure 4 cups of cornflakes into a large mixing bowl and set aside.
In a microwave-safe bowl, combine one 11-ounce package of butterscotch chips with 1 cup creamy peanut butter. Microwave in 30-second intervals, stirring between each, until smooth and fully combined. Stir in 1 teaspoon vanilla.
Pour the warm mixture over the cornflakes and gently fold with a rubber spatula, taking care not to crush the flakes. The cookies look best — and have the best texture — when the cornflakes stay nice and chunky.
Line baking sheets with waxed or parchment paper. Drop the mixture by 2 tablespoons (or use a cookie scoop) onto the paper.
Let the cookies set until firm. This recipe makes about 30 two-inch cookies.
Store tightly covered in the refrigerator or in a cool place. They soften at room temperature — and have a way of disappearing quickly.
That’s it—you're done, except for licking the bowl! This recipe makes about 30 two-inch cookies. Store them in a tightly covered container in the fridge or a cool place, or you’ll be licking your fingers because they are soft at room temperature.
Can I make these cornflake cookies without peanut butter?
Peanut butter is a big part of the flavor and structure, so I don’t recommend skipping it. If you need a substitute, a creamy almond or sunflower seed butter may work, but the taste will change.
Are no-bake cornflake cookies gluten-free?
They can be! Just be sure to use certified gluten-free cornflakes, as some brands contain malt flavoring.
Can I add chocolate chips or nuts?
Absolutely. Mini chocolate chips, chopped salted peanuts, or even a light sprinkle of flaky sea salt on top are all delicious additions.
How long do these cookies take to set?
They usually firm up within 20–30 minutes at room temperature. For faster setting, pop them in the refrigerator.
You may want to stir some chopped salted peanuts into the mixture while it’s warm, or how about some mini chocolate chips? Someone suggested a sprinkle of flaky salt on each cookie, and I, a sweet and salty lover, heartily embraced that suggestion!
You can use Frosted Flakes if you have a bigger sweet tooth or Special K if that’s what’s in the cupboard. Next time, I will try pressing the warm mixture into a greased pan and making cornflake cookie bars!
A nostalgic, easy, no-bake cornflake cookie with peanut butter and butterscotch chips. They are short on effort and long on yumminess.
So many former students from that little school had such fond memories of their cafeteria experience that one woman put together a cookbook with many of the original recipes, Recipes With Class. Like many other small rural schools, the school is closed now, but the memories from the cafeteria are still alive!
The small-town schools often received many government commodities, including cheese, rice, walnuts, dried eggs, pureed prunes, and peanut butter. The cooks got extremely creative in using these interesting ingredients.
This cornflake cookie recipe was a highlight for our oldest daughter and brought back happy memories when she saw it on page 19. The recipes in the cookbook are the full-scale original quantities created for a school full of kids, so I had to scale them down from 15 cups of cornflakes!
It's always fun to have a few recipes up our sleeve that don't require turning on the oven and heating the kitchen! Here are some recipes for you:
No-Bake 5-Ingredient Frito Bars-These yummy bars have that irresistible sweet and salty flavor combo, the one that keeps you eating more and more even though your brain says you should stop.
Luscious No-Bake Layered Lemon Dessert-An impressive-looking no-bake 4-layer lemon dessert with a crunchy crust and layers of sweetened cream cheese, pudding, and whipped topping. It's garnished with cookie crumbs. Easy to make ahead.
Chocolate Peanut Butter Bars-A delicious no-bake bar cookie that will remind you of peanut butter cups or the dipped Ritz cracker cookies popular at Christmas, but so. much. easier.
Easy Caramel Puff Corn-A quick and easy caramel puff corn snack with no hulls, so it's great for everyone!
These no-bake cornflake cookies are proof that the simplest recipes are often the ones we remember most. If you make them, I hope they bring a little sweetness to your day—and maybe stir up a few good memories. If you try them, I’d love to know how they turned out.
Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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sound delicious, just one question. Is it frosted cornflakes or plain?
Hey Becky, it's regular cornflakes, bu as I mention in the post you can use frosted flakes (they will of course be sweeter) ot even something like Special K if that's what you have in the cupboard when the craving hits! Happy Thanksgiving!
I just want to know are they good if you stick them in the freezer for a week ?
Absolutely! Just be sure they're tightly covered!