Butterscotch Cornflake Cookies
If you’re looking for a sweet treat that combines the irresistible crunch of cornflakes with the gooey goodness of butterscotch, then these Butterscotch Cornflake Cookies are about to become your new favorite. These delightful cookies are easy to whip up and are perfect for any occasion, whether it’s a bake sale, a family gathering, or just a cozy night in. The combination of textures and flavors—crunchy cornflakes, creamy peanut butter, and rich butterscotch chips—creates a cookie experience that’s truly special. Let’s dive into this delicious recipe!
What You’ll Love About This Recipe
– Quick and Easy: With minimal prep time, you can have these cookies ready in no time.
– Unique Flavor Combination: The blend of butterscotch, peanut butter, and chocolate is a match made in heaven.
– Perfect Crunch: The cornflakes add a delightful crunch that contrasts beautifully with the creamy ingredients.
– Customizable: You can easily swap out ingredients to suit your preferences, making it versatile.
What Goes Into Butterscotch Cornflake Cookies
To make these scrumptious Butterscotch Cornflake Cookies, you will need the following ingredients:
- 5 cups corn flakes: The star ingredient that provides crunch and texture.
- 1 bag butterscotch chips: For that rich, sweet butterscotch flavor.
- 1/2 cup milk chocolate chips: Adds a layer of chocolatey goodness.
- 1/2 cup creamy peanut butter: This gives the cookies a delightful creamy texture and flavor.
Equipment at a Glance
To get started on your Butterscotch Cornflake Cookies, you’ll need some basic kitchen equipment:
- Mixing bowls: For combining your ingredients.
- Spatula: To mix and scoop the cookie dough.
- Baking sheet: For baking the cookies.
- Parchment paper: To line the baking sheet for easy cleanup.
- Oven: To bake your cookies to perfection.
Butterscotch Cornflake Cookies Made Stepwise
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and get that golden-brown color we all love.
Step 2: Prepare the Baking Sheet
Line your baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Step 3: Mix the Peanut Butter
In a mixing bowl, add the creamy peanut butter. You want it to be smooth and easy to mix, so if it’s a bit stiff, consider microwaving it for 10-15 seconds.
Step 4: Add the Butterscotch Chips
Pour in the entire bag of butterscotch chips into the bowl with the peanut butter. Stir until they are well incorporated.
Step 5: Combine the Corn Flakes
Gently fold in the 5 cups of corn flakes. Be careful not to crush them too much; you want to maintain that delightful crunch.
Step 6: Mix in the Chocolate Chips
Add the 1/2 cup of milk chocolate chips to the mixture, stirring until evenly distributed.
Step 7: Scoop the Dough
Using a spatula or a cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes. Keep an eye on them; they should be golden brown around the edges.
Step 9: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Butterscotch Cornflake Cookies with a glass of milk or a cup of tea!
Ingredient Swaps & Substitutions
If you want to mix things up or cater to dietary needs, consider these swaps:
- Nut butter: Swap peanut butter for almond or cashew butter for a different flavor.
- Chocolate chips: Use dark chocolate chips for a richer taste or omit them entirely for a lighter cookie.
- Cornflakes: Try using a gluten-free cornflake option for a gluten-free version.
- Butterscotch chips: Substitute with caramel chips for a different sweet profile.
Recipe Notes & Chef’s Commentary
These Butterscotch Cornflake Cookies are best enjoyed fresh but can also be stored for later. The crunchy cornflakes maintain their texture for a few days, making these cookies a great option for week-long snacking. The combination of flavors is truly delightful, and you’ll find that these cookies disappear quickly!
- For an extra touch, try drizzling some melted chocolate over the cooled cookies.
- These cookies are also great for gifting; simply pack them in a cute box for a homemade treat.
Make-Ahead & Storage
You can make the dough ahead of time and refrigerate it for up to 2 days before baking. Just make sure to let it come to room temperature before scooping and baking. For storage, these cookies can be kept in an airtight container at room temperature for about a week. If you wish to freeze them, place them in a freezer-safe bag and they can last for up to 3 months. Just thaw them at room temperature before enjoying!
Handy Q&A
Can I use different types of chips in this recipe?
Absolutely! Feel free to experiment with different chips like white chocolate, caramel, or even flavored chips to create your unique twist on these Butterscotch Cornflake Cookies.
How do I know when the cookies are done baking?
Your cookies are done when the edges are lightly golden but the centers may look slightly underbaked. They will continue to cook as they cool on the baking sheet.
Can I make these cookies without peanut butter?
Yes! You can replace the peanut butter with any nut-free alternative like sun butter or simply omit it for a lighter cookie. Just remember to adjust the texture with a bit of extra moisture if needed.
What can I serve these cookies with?
These cookies pair wonderfully with a glass of milk or a scoop of vanilla ice cream. You could also try them alongside some creamy 1 Ingredient Caramel Sauce for an indulgent dessert.
Ready to Cook?
Now that you have all the details, it’s time to gather your ingredients and start baking these scrumptious Butterscotch Cornflake Cookies. With their crunchy texture and sweet flavors, these cookies are sure to become a staple in your home. Happy baking!
Butterscotch Cornflake Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line your baking sheet with parchment paper.
- In a mixing bowl, add the creamy peanut butter and mix until smooth.
- Pour in the entire bag of butterscotch chips and stir until well incorporated.
- Gently fold in the corn flakes, being careful not to crush them.
- Add the milk chocolate chips and stir until evenly distributed.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheet.
- Bake for 10-12 minutes until golden brown around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For an extra touch, drizzle melted chocolate over the cooled cookies.
- These cookies make great gifts; pack them in a cute box!
- Store in an airtight container at room temperature for up to a week.
