Butterscotch Cornflakes Cookies 4 ingredients! !
Butterscotch Cornflakes Cookies 4 ingredients! !
Kids love to make these no-bake butterscotch cookies-they are simple, fast and delicious! The corn flakes are mixed with melted peanut butter, chocolate chips and butterscotch chips.
I like the simplicity of No Bake Cookies, especially in summer, but I also like the taste of butterscotch-such as our butterscotch cookies and white chocolate butterscotch cookies. This recipe is the best of both worlds!
Only 4 ingredients are required!
Hello, it’s me again, Lily! Today’s recipe is a no-bake butterscotch cookie made from corn flakes. My mother said this was the first recipe she made when she was a child, and it made sense because it was so easy to make! We made them together and they were very delicious.
They have the delicious flavors of peanut butter, chocolate chips and butterscotch chips, all mixed with crunchy corn flakes-that’s right! Only 4 ingredients are required!
In addition, you don’t even need to bake anything, so this is a great recipe for summer when you don’t want to turn on the oven. But in fact, they are great all year round.
How to make butterscotch corn flake cookies
This no-bake butterscotch cookie recipe requires only four ingredients and can be easily put together in less than 10 minutes. This is how it is done!
Prepare. Place the corn flakes in a large bowl, set aside, and line a baking sheet with parchment paper.
melt. In a medium pot, stir and melt the butterscotch chips, milk chocolate chips, and peanut butter over low heat.
mix. Once all melted and smooth, pour on the corn flakes and mix until all the grains are coated with butterscotch mixture.
scoop. Use a biscuit spoon to scoop the biscuit sheets lined with parchment paper and refrigerate for at least half an hour.
notes: You can also melt chocolate chips, butterscotch chips and peanut butter In the microwave. Use a microwave safe bowl to heat the ingredients for 30 seconds, then in 15-second increments. Stir and heat between each one until it’s all melted. Be sure to stop after it has completely melted to avoid burning.
Replace and store
If you don’t have nachos on hand, or if you’re not a fan, You can try these alternatives:
- oatmeal
- Crispy Rice Flower
- Other grain options
In addition, I use Creamy Peanut Butter But you can replace it with an equal amount of almond butter or any other type of nut butter you like. I have never tried to use natural nut butter in this recipe, but usually it will not melt or the biscuits will become too dry.
Shop These cookies In a sealed container or ziplock bag at room temperature. They can also be stored in the refrigerator for up to 1 week.
Because these cookies are easy to store, you can Made 3-4 days in advance If needed. If you put them in the refrigerator, they will harden, so let them sit at room temperature for 1 hour before eating.
you can also Frozen biscuits After cooling them completely, put them in a ziplock bag and store them in the refrigerator for 1-2 months. Before serving, let them stand at room temperature for 1-2 hours, otherwise they will be too hard.
I like not to bake butterscotch biscuits because I like butterscotch! ! I hope you can come again soon and get more delicious food from me.
Love lily
For more no-baked recipes, please try:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 5 minutes
Total time 13 minutes
Serving 36
Calories 47 kcal
Author Little Luna
- 5 cups corn flakes
- 1 bag butterscotch chips
- 1/2 cup milk chocolate chips
- 1/2 cup creamy peanut butter
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Put the corn flakes in a large bowl and set aside.
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Line the baking sheet with parchment paper.
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In a medium pot, stir and melt the butterscotch chips, milk chocolate chips, and peanut butter over low heat.
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Once all melted and smooth, pour on the corn flakes and mix until all the grains are coated with butterscotch mixture.
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Use a biscuit spoon to scoop the biscuit sheets lined with parchment paper and refrigerate for at least half an hour. Please enjoy!