Chocolate Cornflake Cookies

The ultimate no bake dessert for lazy day sweet cravings! These chocolate cornflake cookies only need 3 ingredients and are so incredibly quick and easy to make. They're crisp and crunchy, with a rich chocolate flavor, and they look so unique and cool.

what are cornflake cookies?

These cornflake cookies are inspired by peanut butter cornflake clusters. These cookies are made up of just 3 ingredients: cornflakes cereal, chocolate, and butter. They come together into a sweet and crisp mixture, and then spoonfuls are dropped onto a parchment lined tray. The blobs are then chilled until they all firm up and hold a cookie shape.

Quick shout out to my 6th grade best friend for introducing me to the peanut butter version - it was one of the first things I ever learned how to make! That should really tell you how incredibly easy this recipe is. If 6th grade me could do it, anyone can!

how to make chocolate cornflake cookies

I'm not kidding when I say this recipe is SO easy to make. It starts with simply melting together chocolate and butter then tossing it with the cornflakes cereal to make the main mixture for the cookies. That mixture is then dropped onto a tray and chilled until solid before you can officially dig in!

Although the process (if you would even call it that!) and the ingredients are very simple and straightforward, here are some tips to make sure it all goes smoothly:

1. Low and slow: When overheated, chocolate can seize and clump up which leaves you with a gritty, hard mixture! To ensure everything goes smoothly (literally), melt everything together low and slow to make sure nothing is accidentally overheated. You can melt the chocolate and butter together in a microwave, over a bain-marie, or on your stovetop (more on that below).
2. Mixing everything together: Before adding the chocolate to the cornflakes cereal, set it aside for a quick moment to allow it to cool slightly first. It'll still be warm and should be fluid. This just helps ensure the cereal remains nice and crisp.
3. Shaping the cookies: The easiest way to shape these cookies is either by using a large ice cream scoop or 2 spoons and dropping the cornflake mixture onto a parchment lined tray. I personally prefer using 2 spoons - I just find it's a bit easier than the cookie scoop. You could even use your hands - but it will be messy! Once the blobs are portioned onto your tray, use a spoon to gently press any loose pieces to make sure every chocolate covered cornflake is touching - otherwise, they won't stick together properly!
4. Chilling: This is where most of the magic happens! The cookies will set up, stick together, and form the perfect crispy yet melt in your mouth texture. It's important to give them enough time to fully set up before trying to peel them off the parchment paper so they don't crumble! You can kind of speed up the process by popping them into the freezer or simply place them in the fridge if you have the time to spare.

best chocolate to use for these cookies

Whenever you're melting chocolate, the type you use can make all the difference! The best chocolate for melting is typically sold in bars and is labeled baker's, couverture, or melting chocolate. It offers the best taste and melts so much better than regular chocolate chips.

While some chocolate chips melt nicely, not all of them will because some are specially designed to keep their shape. If there's a brand of chocolate chips that you've used for melting in the past, then by all means feel free to use it. I've personally had success melting Trader Joe’s and Ghirardelli brand chocolate chips. Otherwise, your best bet is to use a good quality bar of chocolate. I personally love Lindt chocolate bars, but most generic brands also work!

melting the chocolate

When it comes time to actually melt the chocolate, it's important to go low and slow. If chocolate is melted on too high of a heat or for too long, it will burn, seize, and clump up. The butter helps protect the chocolate a little bit but it still needs a low heat to melt nicely.

Melting the chocolate can be done in a pot (again, on LOW heat), in the microwave in 10 second bursts, or over a bain-marie or double boiler. Here's a bit more detail on each method:

1. Pot: Into a large pot, add the chopped chocolate and butter. Place on the lowest heat and warm, while stirring constantly to ensure the bottom doesn't burn, until almost fully melted. I like to pull the pot off the heat when there are just a few tiny clumps of undissolved chocolate because the residual heat from the pan will melt those - and it just helps prevent burning.
2. Microwave: Drop the chocolate and butter into a microwave safe bowl and then heat the mixture for 30 seconds. Pull the bowl out of the microwave and give the mixture a stir. Continue microwaving the chocolate - now in 10 second bursts, pausing after each one to stir - until melted and smooth. It should take about 50-60 seconds total but it depends on your microwave.
3. Bain-marie: Place a pot filled with 1 inch of water over medium low heat. Bring it up to a VERY gentle simmer - the water should be steamy with a few small bubbles piercing the surface but it shouldn't be rapidly boiling. Next, pick out a heat safe pot that can fit on top of the pot of simmering water without the bottom of the bowl touching the surface of the water. To this bowl, add the chocolate and butter then place it over the pot of hot water. Heat, stirring occasionally, until melted and smooth. When it's time to take the bowl off the heat, be careful! The edges of the bowl can get hot, so I would grab it with a tea towel just in case.

It really doesn't matter which method you use. Choose whichever is easiest for you! I will just say that melting it directly in the pot is the most finicky. So if you're concerned about the chocolate overheating, I would melt it in either the microwave or bain-marie for a gentler process.

storing chocolate cornflake cookies

The cookies will crumble apart if they're left out at room temperature for too long. (Although they will still be delicious!) But to ensure they stay in one piece, keep the cookies stored in the fridge until you're ready to serve them. You can stack the cookies in an airtight container or plate after they've fully chilled and set. Keep tightly covered and the cookies will keep for about 1-2 weeks in the fridge.

check out these other recipes!

• Chocolate Peanut Butter Fudge Bars
• Oreo Balls
• Biscoff Truffles
• No Bake Chocolate Biscuit Cake
• Mini No Bake Cinnamon Roll Cheesecakes
• No Bake Chocolate Cheesecake

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Enjoy!

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