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!
Do you remember these no-bake cornflake cookies? We raised our girls on a farm, and they rode the yellow school bus daily to a very small rural school where the school lunches were good!
The lunchroom ladies knew all the kids and their families and worked hard to ensure there were always some special treats for everyone.
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 so many other small rural schools, the school is closed now, but the memories from the cafeteria are still alive!
The little school received many government commodities, such as cheese, rice, walnuts, dry 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 the recipe down from fifteen cups of cornflakes!
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!
Measure four cups of cornflakes into a big bowl with enough room to stir, and set it aside for a few minutes!
Combine one eleven-ounce package of butterscotch chips with one cup of creamy peanut butter in a microwave-safe bowl. I ALWAYS choose Jif!
Melt them in thirty-second increments, stirring in between, and stop when the mixture is smoothly combined; stir in a teaspoon of vanilla. I love using my Pampered Chef batter bowl for this job! The handle makes it so easy to grab it and stir!
Pour the yummy warm mixture over the cornflakes and gently stir them with a rubber spatula. I think the cookies are best when the cornflakes aren’t all smashed.
Spread waxed paper or parchment paper on baking pans and plop the mixture on them using two tablespoons or a cookie scoop. I used two spoons (first, I sprayed them with non-stick spray,) one to scoop and one to push the cookies onto the paper.
I spread waxed paper right on top of my tablecloth! Ack! Notice the yellow checkered cloth through the waxed paper? Once set, I moved them onto a baking sheet to chill. Don’t be Betty. Oops, there are too many distractions!
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.
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.
It's always fun to have a few recipes up our sleeve that do not require us to turn on the oven and heat the kitchen! Here are some recipes for you: No-Bake 5-Ingredient Frito Bars, Luscious No-Bake Layered Lemon Dessert, and Festive Oreo Bark.
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Love, GB (Betty Streff)
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