Butterscotch Crunch Cookies

Corn flakes in a cookie? Yes, and they are delicious. This week’s treats combine an almost thumbprint-like dough with butterscotch chips and crushed corn flakes, creating a delightfully crispy texture. While King Arthur Flour calls them golden crunch cookies, I found them to be so packed with butterscotch flavor that I couldn’t leave that out of their name after adapting the recipe just a bit.

KAF recommends 12 ounces of butterscotch, cinnamon, white chocolate, cherry, or peanut butter chips in the original version, along with a full 12 ounces of chips and “lightly” crushed flakes. I used an 11-ounce bag of chips and crushed my flakes to a finer texture so they’d be more evenly distributed throughout the dough. This is definitely a recipe worth repeating with other flavors; I look forward to trying a cinnamon version, perhaps with some nutmeg as well.


  • 12 tablespoons butter
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 1/4 cups flour
  • 1 1/2 cups crushed corn flakes
  • 11 ounces butterscotch chips


Preheat oven to 350 degrees. Line three baking sheets with parchment.

In a mixer fitted with the paddle attachment, cream butter, sugar, vanilla, and salt. Add flour and beat to combine, then add crushed corn flakes and butterscotch chips. Use your hands to fully incorporate the flakes and chips into the dough.

Using a 1-inch cookie scoop, scoop generous portions of dough and roll into balls, then place about 2 inches apart on the baking sheets. Bake for 15-17 minutes, until edges are golden brown. Remove from oven and place immediately on wire racks to cool.

Makes 30 cookies.


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