These delicious, simple little corn flake cookies can be made using peanut butter or butterscotch chips. A wonderful addition to your Christmas cookie lineup.
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**This post has been updated since it’s original posting date in 2011. Photos and text have been updated but recipes remain the same.
Are you more of a butterscotch or peanut butter kind of person?! We’re a house divided here, hence the two different types of corn flake cookies.
I’m peanut butter all the way but I promise you the butterscotch cookies will be a big hit too. These are always the first to disappear in our house.
Ingredients for Peanut Butter Corn Flake Cookies
Here’s what you’ll need to make the peanut butter version:
I love that the ingredients are super simple and pretty commonly found in your pantry. That means corn flake cookies whenever the mood strikes!
Ingredients for Butterscotch Corn Flake Cookies
The ingredient list for the butterscotch version is even easier and uses some of the same ingredients.
Peanut butter and butterscotch are combined in these cookies for a fun spin on scotcharoos in bite-size treats. Don’t worry, the butterscotch flavor still shines through strongly even with the addition of the peanut butter.
A Super Easy Addition to Your Holiday Baking
What’s so great about these cookies is that both versions can be made from start to finish in about 5 minutes.
I love an intricate, beautiful Christmas cookie but you can only make so many of those when you’re baking for family, friends and neighbors.
You also need a few simple, yet delicious options to balance out the Christmas baking list. These totally fit the requirement.
So which one are you going to try first? Peanut butter or butterscotch?
How to Store Corn Flake Cookies
These cookies are super easy to store. Just place them in an airtight container and keep them on the counter.
Because corn flake cereal has a long shelf life, these cookies generally hold up pretty well and much longer than a typical cookie. Not that they’ll last that long.
They will be good for up to two weeks when stored properly.
More Christmas Cookies:
Butterscotch Corn Flake Cookies
- 12 oz. butterscotch chips
- 1/4 cup peanut butter
- 4 cups corn flakes
- : Melt butterscotch and peanut butter together. Stir in cornflakes.
- Using a cereal spoon, drop on waxed or parchment paper and allow to harden. Store in airtight container.
Peanut Butter Corn Flake Cookies
- 1 cup granulated sugar
- 1 cup corn syrup
- 1 cup peanut butter
- 4 cups corn flakes
- Cook sugar and corn syrup in a large pan until sugar has melted. Remove from heat and stir in peanut butter until smooth.
- Gently fold in the cornflakes. Use a cereal spoon to drop onto wax or parchment paper. Allow to harden then store in an airtight container.
October 19, 2011 at 8:08 pm
I’ve never seen these before, but how easy and delicious do these look?
October 24, 2011 at 8:54 am
I just love Cornflake Cookies and yours look delicious! Thank you so much for sharing with Full Plate Thursday. Hope you have a wonderful week and come back soon!
December 22, 2011 at 11:01 am
[…] Week 3 – Butterscotch and Peanut Butter Cornflake Cookies […]
February 15, 2020 at 12:49 am
Love peanut butter cornflake cookies! My kids love them and now make them with their family. Next time you make them before you add the cornflakes stir in a TBSP of vanilla. I think this really takes it up a notch. We always add it.
September 15, 2014 at 9:04 pm
just use peanut butter chips instead of butterscotch chips… 🙂
December 10, 2014 at 12:33 am
[…] Butterscotch or Peanut Butter Cornflake Cookies from Meg’s Everyday Indulgence […]