These cookies are great for lazy day sweet cravings. They only need 3 ingredients, no baking required, and don’t take much prep!
* This post was updated in 2020 🙂
Happy Easter all!!
These no-bake cookies are a super easy and fun dessert to make for Easter. They only need 3 ingredients – no oven required! Since these cookies look like haystacks, you can also make these cookies super festive by adding some chocolate eggs on top.
But these cookies really do make an amazing dessert all year round! These are beautiful around Christmas and Thanksgiving time as well.
What Type of Chocolate to Use:
Since these cookies only have 3 ingredients, the type of ingredients really matter. Aside from the cornflakes (which are pretty standard all around), chocolate is the main star of the dish. That’s why it’s super important to use really good chocolate.
This recipe involves melting chocolate, and the best type of chocolate for melting is Baker’s or couverture chocolate. This type of chocolate is a very high quality make, and melts much more nicely than just regular chocolate chips. Regular chocolate chips don’t melt very smoothly. So I really recommend getting some high quality chocolate for these cookies.
How to Chill the Cookies:
These cookies do need to chill for a bit before they can be served. This is just to let the butter and the chocolate harden so the cornflakes stick together and actually form a cookie. But I’d be lying if I said I didn’t sneak a bite out of the warm chocolate covered cornflakes …
I mean how could I not??
Being the incredibly impatient person I am, I like to chill my cookies in the freezer because they’ll be chilled and ready to eat within 30 minutes. Otherwise, the cookies need to be chilled in the fridge for at least 1 hour before serving to allow the chocolate to firm up.
How to Store Chocolate Cornflakes Cookies:
These chocolate cornflakes cookies should be stored in the fridge until right before you want to have them. While the cookies taste just as great at room temperature, the chocolate and butter will soften if left out for too long. So you’ll end up with more of a crumbly, delicious mess.
These cookies will keep in the fridge for up to 1 week stored in an airtight container. You can also stack the cookies after they’ve been chilled solid.
Optional Add-Ins and Substitutions:
These cookies are so simple that you can really make them your own and customize them. When it comes to the chocolate, you can substitute semi-sweet chocolate for dark, milk, or even white chocolate.
You can also substitute the cornflakes with another type of cereal. I love to use Rice Krispies to make some Rice Krispies chocolate clusters as well. You can even mix cereals together and try a combination cluster cookie! Whichever cereal you choose, the measurements stay the same.
My personal favorite add in that I like to incorporate into these cookies is some chopped nuts. Almonds, walnuts, pistachios, peanuts, and hazelnuts are some great options.
You can also add some whole chocolate chips or chopped chocolate to the mix. Or, you can top the cookies with some melted chocolate and sprinkles to add some extra color and crunch to the treat.
After you melt the chocolate, you can also add some flavorings to the mix. My favorite flavors to add are vanilla extract, almond extract, peppermint extract, or some citrus zest (lemon or orange).
If you liked these chocolate cornflakes cookies, you may also like some of these other easy no-bake desserts:
- No bake biscuit cake
- 2 ingredient chocolate cereal cups
- Rice pudding without eggs
- Chocolate pudding
- Chocolate truffles
Chocolate Cornflake Clusters Recipe
- 4 ounces semi-sweet Baker's or couverture chocolate, (about 1/2 cup) chopped
- 1/4 cup (1/2 stick) unsalted butter
- 2 & 1/2 cups cornflakes cereal
- Line a large baking sheet with plastic wrap or parchment paper. Set aside.
- In a heat proof bowl, combine chopped chocolate and butter. Melt in a microwave for 30 seconds on high heat. Remove and stir for about 10 seconds until everything is melted. If you still see chunks of chocolate and/or butter, heat in the microwave again in 10 second intervals, stirring well in between, until melted and smooth. OR, melt over a pot of barely simmering water. Make sure the bottom of the bowl is not touching the surface of the water. Stir occasionally while the steam gently melts the ingredients (this takes around 5 minutes).
- After melting the chocolate and butter mix, add your cornflakes while it’s still warm. Stir to coat all of the cornflakes in chocolate.
- Using 2 spoons or a large ice cream scoop, portion the chocolate covered cornflakes into cookies and place on your prepared baking sheet. Repeat until all of the chocolate covered cornflakes are portioned out.
- Cover the cookies with plastic wrap. Using the plastic wrap, gently press down on each cookie to pack the cornflakes together. Freeze cookies for 30 minutes or refrigerate for 1 hour until the cookies are chilled and solid.
I would love to hear any tips you’d like to add to this post and how your chocolate corn flakes cookies turned out in the comments below!
Have any questions? Any ideas to improve this recipe? Feel free to comment for that as well.
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