Butterscotch No Bake Cookies
Butterscotch no bake cookies come together in just 15-20 minutes with only 3 ingredients. No oven needed! Perfect for when you want cookies fast but don’t have time to bake. Or when your oven is already full of holiday dishes.
These cookies are like butterscotch haystacks with that sweet and savory combo of butterscotch and peanut butter. A cross between candy and cookie which is nice when you don’t want to have to choose just one.
What makes these perfect is how easy they are. Are you planning on a “cookie baking day” for the holidays? These are a delicious choice. They don’t take up oven space and everyone loves them!
Not only that, but you can switch them up so many ways! Swap the cereal, add marshmallows, drizzle chocolate on top, or use peanut butter chips instead. Make them with your favorite flavors and cereals.
These cookies are perfect for holiday gift boxes along with these crockpot peanut clusters, this candy cane bark, and cornflake candy. Package them with some candied almonds for a beautiful homemade gift!”
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Butterscotch – I use the baking butterscotch morsels or chips. You can also substitute caramel bits or white chocolate chips.
- Peanut butter – I like to use creamy peanut butter but crunchy peanut butter add some extra crunch.
- Cereal – This is the easy part. I use plain cornflakes but you can really swap this out for multiple different cereals. Try it with Special K, Rice Krispies, or even Cheerios. Just stick to plain cereal nut a frosted one because it can be too sweet.
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How To Make No Bake Butterscotch Cookies
- Melt the butterscotch chips and peanut butter in a saucepan over low heat. You can also do this in a microwave in 30 second intervals.
- Pour the cereal into a large mixing bowl and pour the melted peanut butter mixture over the top. Very gently, fold the cereal and peanut butter together to coat them flakes.
- Use large tablespoons or an ice cream scoop and scoop 2 inch mounds and place on a parchment paper lined baking sheet.
- Continue until all the mixture is formed. Pop in the fridge and chill for 15 to 20 minutes or until they’re set and firm. Remove and store until ready to eat.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
The cookies will keep at room temperature for up to 5 days. Just store them in an airtight container or a zip top bag.
How To Freeze
Once they are set, place them in a freezer safe container. Separate layers with wax paper.
They will keep for up to 2 months! This makes them perfect for getting a jump on your holiday baking.
Frequently Asked Questions
To make it easier, grease a 9×13 pan and press the mixture into an even layer. Let set up before slicing.
Yes! Use sunflower seed butter or almond butter instead of peanut butter. Just check that your butterscotch chips are peanut free too!
Absolutely! Try Rice Krispies, Chex, or even popcorn. Chow Mein noodles make more traditional haystack cookies. Switch it up!
Drizzle melted chocolate over the tops after they set. It takes them to the next level! Or mix in mini chocolate chips with the cereal.
Top with holiday sprinkles before they set! Red and green for Christmas, pastels for Easter, orange and black for Halloween. So easy!
Recipe Tips & Tricks
- Storage – Keep in airtight container at room temp or chilled for up to a week.
- Even sizing – Use a cookie scoop for uniform sized cookies.
- Switch cereals – Try Rice Krispies, Chex, popcorn, or Chow Mein noodles for traditional haystacks.
- Add extras – Mix in mini marshmallows, shredded coconut, or top with chocolate drizzle and festive sprinkles.
- Peanut butter version – Swap butterscotch chips for peanut butter chips for extra peanut-buttery treats.
- Easy cleanup – Use a silicone baking mat or parchment paper on your baking sheet.
Fill Your Cookie Jar
- Chocolatey: Turtle Cookies | Kitchen Sink Cookies | Chocolate Mint Cookies
- Classic: 3 Ingredient Sugar Cookies | Whipped Shortbread Cookies | Basic Cookie Dough
- Festive: Key Lime Cookies | Lemon Drop Cookies | Football Cookies
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Butterscotch No Bake Cookie Recipe
Ingredients
- 1 cup butterscotch chips
- ½ cup creamy peanut butter
- 2 ½ cups Corn Flakes cereal
Instructions
- In a medium saucepan, over medium heat, melt the butterscotch chips and peanut butter.
- Place cereal in a large mixing bowl.
- Pour the butterscotch mixture over the cereal and gently stir. Be careful not to crush the cereal flakes.
- Scoop or spoon 2 tablespoons of the mixture onto the parchment-lined baking sheets forming little mounds of cookies. Alternatively, you can flatten them slightly to make a more “cookie-like” shape.
- Continue until all the mixture is used.
- Transfer the cookie sheet to a fridge to allow the cookies to chill and set up.
- Store in an airtight container for up to 5 days.
Notes
- Storage – Keep in airtight container at room temp or chilled for up to a week.
- Even sizing – Use a cookie scoop for uniform sized cookies.
- Switch cereals – Try Rice Krispies, Chex, popcorn, or Chow Mein noodles for traditional haystacks.
- Add extras – Mix in mini marshmallows, shredded coconut, or top with chocolate drizzle and festive sprinkles.
- Peanut butter version – Swap butterscotch chips for peanut butter chips for extra peanut-buttery treats.
- Easy cleanup – Use a silicone baking mat or parchment paper on your baking sheet.
Nutrition
Check out this annual celebration to all things cookies. Follow along as I join a multitude of other bloggers making cookies for a great cause and make this the sweetest season!
Check out my Butter Pecan Cookies and my White Chocolate Chip Cookie recipes this week for even more delicious reasons to donate and help cure childhood cancer!
Want to see all the other delicious cookie recipes? Click the link (Sweetest Season Cookie Recipes).
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