So simple, so easy, and so delicious! Christmas Crunch Cookies are perfect for sharing and a great option for holiday cookie exchange parties!
Christmastime is the busiest time of year for most people. I know it most certainly is for me! Sometimes, I wonder why I love it so much. If you think about it, it’s a constant juggling act just trying to keep on top of everything.
I know that’s not what Christmas is supposed to be about, but we do it anyway. I go into absolute overdrive – it’s true! I love it so much and I work feverishly and tirelessly until everything that I’ve been visualizing in my mind comes to fruition.
That is why I knew that the cookies in this series had to have some recipes that were easy, no bake, fast, simple, budget-friendly, and of course, delicious! Christmas Crunch Cookies are all of those things and more!
LET’S TALK SUBSTITUTIONS:
When you have a no-bake cookies like this one, you can easily substitute ingredients to make the cookie exactly the way you want it. I know in my own personal life, for example, there’s some family and friends who do not care for the taste of butterscotch.
If that’s you too, you can easy switch out the butterscotch chips and use milk chocolate chips instead. I would recommend that if you do this, you use milk chocolate and not semi-sweet chocolate. This cookie needs the sweetness of milk chocolate to taste great.
As for the corn flakes, you can substitute those too if you’d like. Any similar cereal will work just fine if you have a favourite. Let’s see… Special K, Bran Flakes or Wheat Flakes too.
Stay away from sugary flake cereal like Frosted Flakes though. I think Christmas Crunch Cookies would just be too sweet with a sugary cereal!
PROCESSED OR NATURAL PEANUT BUTTER?
This recipe has not been tested with natural peanut butter or any other type of natural nut butters for that matter. In all of my baking, I use Kraft smooth peanut butter. The sugar, the thickness, the creaminess, etc., is all needed to make this recipe turn out right.
If you absolutely need to use natural nut butters, you may need to add extra corn flakes, because natural nut butters tend to be less thick. Don’t worry, if you add extra flakes, you’ll just end up with extra cookies!
To test, drop a heaping tablespoon of the mixture onto a prepared baking sheet. Watch to see if the mixture holds up, meaning, does it stay in a mound or does it slowly flatten out. If it flattens, add another 1/2 cup of the flakes, stir and try the test again.
Strategically placed near the end of the 24 Cookies of Christmas countdown, there’s really no excuse not to make these. They require very little time and effort. They require no babysitting and absolutely no skill.
Now that the big day is just around the corner, I’m trying to keep the recipes simple and easy. After all, there’s so much to do, we really don’t want to spend all of our time in the kitchen!
That concludes Day 21 of Lord Byron’s 24 Cookies of Christmas series – Volume 2. How have you been liking the series so far? Have you baked any of the cookies? Is your freezer getting a little too full? I’ll be back tomorrow with another easy countdown recipe!
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Every Christmas table needs a cake! Click on the image below to see Lord Byron’s 12 Bundt Cakes of Christmas!
If you loved this recipe, here are some others that might interest you as well:
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Christmas Crunch Cookies
- 3 cups butterscotch chips
- 3/4 cup smooth peanut butter
- 6 cups corn flakes
- 1/4 cup sprinkles
- Prepare two large baking sheets by lining with parchment paper. Set aside.
- In a large sauce pan, over low heat, melt the butterscotch chips and the peanut butter until smooth.
- Remove from heat. Stir in the corn flakes, making sure the flakes are coated with the peanut butter mixture very well.
- Drop heaping tablespoons of the mixture onto prepared baking sheets. Top with a few sprinkles.
- Set aside to cool and set at room temperature for two hours.
- Once fully cooled and set, store in food safe container.
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