Around Christmastime a huge controversy rages in our house. It’s intense and we just can’t agree. We plead our cases but we just can’t relate. What is all this drama about? It’s all over butterscotch.
Joel is a huge fan of it but me, not so much. When I really thought about it I realized a lot of his favorite desserts and family classics revolve around butterscotch. Monkey bread, butterscotch pudding and these corn flake cookies have graced special occasions as he grew up so they seem to have a special place in his heart. So I always fold. The things we do for the ones we love.
But this year, I’m making my favorite corn flake cookies too. I personally love anything with peanut butter so the peanut butter version were always a favorite of mine growing up. Peanut butter forever.
What’s so great about these cookies is that both versions can be made from start to finish in about 5 minutes. I always seem to be attracted to the more intricate cookies at Christmas so these are great when you need to add a quick, easy cookie to your list to even out the work load.
And I’m pretty sure I might have to deal with a temper tantrum (from the 26 year old, not the 1 year old) if I didn’t make these.
Which do you prefer, butterscotch or peanut butter?
- 12 oz. butterscotch chips
- 1/4 cup peanut butter
- 4 cups corn flakes
: Melt butterscotch and peanut butter together. Stir in cornflakes.
Drop on waxed paper and allow to harden. Store in airtight container.
- 1/2 cup granulated sugar
- 1/2 cup corn syrup
- 1/2 cup peanut butter
- 2 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. Drop onto wax paper. Allow to harden then store in an airtight container.