I grew up eating these Peanut Butter Cornflake Cookies (my Grandma called them Tidbits). They are simple to make and delicious.
I’ve always called these treats tidbits. It’s what my Grandma called them. She made them at Christmas. They actually have more butterscotch than peanut butter in them. It’s a tasty combination. Just five ingredients and they are so quick and simple to make. They freeze well too, making them a great choice for gifting any time of year.
What you need for Peanut Butter Cornflake Cookies
Some recipes for these cookies call for corn syrup. I use my Grandma’s handwritten recipe which does not use corn syrup. These Peanut Butter Cornflake Cookies call for just five ingredients –
- Butterscotch Chips
- Peanut Butter
- Corn Flakes
Can Peanut Butter Cornflake Cookies be Frozen?
Yes they can be frozen for up to one month. Simply layer the cookies between sheets of wax paper. Make sure to store them in an air-tight container. Be sure to thaw them before eating though. Trying to bite into one of these frozen is difficult. Believe me, I’ve tried.
- Use a cookie scoop similar to this one for shaping the cookies.
- Allow them to firm up on a sheet pan lined with wax paper.
- This is a great air-tight container for storing.
- This recipe is easily doubled or tripled for gifting.
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Peanut Butter Cornflake Cookies
- 1 pkg butterscotch chips 11 oz
- 1 tbsp unsalted butter
- 1/4 cup creamy peanut butter
- 1/4 tsp salt
- 2 1/2 cups Kellogg's Corn Flakes
- Microwave butterscotch chips and butter (in 1 minute intervals so as not to burn) until melted and smooth.
- Add the peanut butter and salt. Stir until smooth.
- Stir in the cornflakes (it's OK if you crush some).
- Use a cookie scoop to drop the cookies onto a baking sheet lined with wax paper.
- Freeze for 30 minutes. Eat or package as gifts.
More Cookie Recipes
- Chocolate and Peanut Butter Chip Cookies
- Coconut Lime Crinkle Cookies
- Chocolate Chip Cookie Pie
- Peach Pecan Thumbprints
- White Chocolate Peppermint Cookies