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Jump to recipePeanut butter and butterscotch combine to make these sweet, rich no bake cookie. Butterscotch Crunchies are a staple on our Christmas cookie list.
Peanut butter. Butterscotch. Cornflakes.
That’s all you need for this rich and tasty no-bake cookie. We like to add sprinkles, since they are a Christmas cookie staple. And I mean staple…My youngest told me recently that we could nix any other cookie from our annual Christmas cookie menu before skipping this treat.
My two cookie contributions this year were these gems and white chocolate dipped Oreos, another non-negotiable if you ask my family.
Make These Easy No Bake Cookies
Since we make Christmas cookies to divide up among a bunch of us, I am making a triple recipe. I’m giving you the basic recipe below. You can increase amounts as needed.
I’m guessing you can imagine how to go about making these, but for the sake of the post I’ll tell you:
Melt, mix, and scoop.
Voila!
A few tips:
- Stop and stir your butterscotch chips/peanut butter mixture often while it’s melting…burnt chips are not tasty!
- Don’t make your scoops too large.
- If you’re adding sprinkles, be sure to do it pretty quickly as the cookies start to set up.
- These store best in a somewhat cool place (ie: if you leave them on top of the toaster oven they’ll melt).
- Make sure your bowl is large enough to accommodate the mixture and get a good stir on.
Honestly, these cookies are about as simple as they get, and yet they are so tasty…kind of addictive, really. They make a fun addition to a Christmas cookie tray.
Related: Host a Christmas Cookie Baking Day
Here’s the recipe:
Ingredients
- 6 cups corn flakes
- 2 cups (1 pkg) butterscotch chips
- 1/2 cup creamy peanut butter
- Sprinkles (optional)
Instructions
- Put corn flakes into large mixing bowl
- Melt butterscotch chips and peanut butter together in microwave, stirring regularly to avoid burning
- Pour melted mixture over corn flakes and stir gently to combine
- Use a spoon (I used a soup spoon) to scoop 'blobs' onto wax paper
- Add sprinkles if using
- Let cool to set up and then transfer to air tight container
My grandmother shared a recipe similar to this many years ago. She was a wonderful cook and made wonderful yeast rolls and her specialty, pound cake with caramel frosting. She recently passed away at the age of 91, after a battle with dementia. She was unable to remember how to cook, among other things, which broke my heart. I found her recipe and have made these cookies this year, in her memory. They are completely addictive. ( Her recipe uses 1/2 butterscotch chips and 1/2 chocolate chips.) Thank you for sharing this recipe. Merry Christmas !!
What lovely memories, thank you so much for sharing them. There’s something about food and recipes that is so personal and does remind of people. I am intrigued with the addition of chocolate chips. I think we’re going to have to try it–YUM!
About how many does this make?
It really depends on how big you make them, but I would say about 2 dozen.