Peanut Butter Cornflake Cookies

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
• Butter
• Corn Flakes
• Salt

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.

Kitchen Tips

• 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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