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Cornflake Cookies are crunchy, chocolatey and so easy to make! You only need about 20 minutes to make a batch of these no-bake cookies that are a favorite in our house all year round but especially during the Holiday season. They make a delicious movie snack but would also be a perfect edible gift!
We love to make easy cookies during the Holiday season like Nutella Cookies, Linzer Cookies, and these cute Gingerbread Christmas Brownies.
Cornflake No-Bake cookies are one of my favorite cookie recipes to make because the recipe is so easy, you don’t need an oven and everyone loves them! They are made with only three simple ingredients and can be whipped up in minutes. You can make them as big or small as you like, but my family prefers them bite-sized.
These cookies are inspired by one of y husband’s favorite German treats: Schoko-Crossies. We can’t find them here in Canada so we have to make our own but I don’t mind because it’s so simple and you can use your favorite chocolate to make them. This recipe is also great for using up any leftover chocolate from Christmas or Easter.
Making these Chocolate Cornflake Cookies is really simple! Melting the chocolate, mixing in the cornflakes and almonds, and then forming little heaps on a baking sheet. A great recipe to involve your kids!
Tips and Tricks for Making Cornflake Cookies
- Slivered almonds are the ones that are sliced very thinly into little sticks
- I prefer to use plain cornflakes but frosted flakes work too (they will make the cookies sweeter)
- You can use dark chocolate, semisweet, or milk chocolate for this recipe. I prefer a mixture of 2/3 semisweet and 1/3 milk chocolate
- To melt the chocolate you can use a double boiler or set a metal mixing bowl over a saucepan of simmering water (the water shouldn’t touch the bowl)
- Another way to melt the chocolate is to just use a pan, set the stove to low and continuously stir. This method is not as foolproof as the other two above because there is a risk that the chocolate might burn if your pan gets too hot but it’s an easier setup
- Make sure that the chocolate you use for the final part that gets stirred in after 2/3 of the chocolate is melted has not bloomed
- Don’t worry if some of the cornflakes break while mixing, just don’t stir too aggressively
- Chilling the cookies in the fridge or freezer makes them set a lot quicker! Tip: Make sure your baking sheet fits in the fridge/freezer before you start putting the cookies on the baking sheet
- Don’t worry if your cookies bloom, it only affects the look and not the taste! Chocolate chips and chocolate that has already bloomed are prone to blooming
How to Make Cornflake No-Bake Cookies
First, mix the slivered almonds and cornflakes together in a large bowl. Then start melting the chocolate. I prefer to use quality chocolate bars because the chocolate tastes better and usually hasn’t bloomed which makes getting a smooth chocolate finish easier.
Chocolate chips work too but the quality is often not the best and the chocolate often has a whitish coat on it which means it has bloomed, that makes it harder to get a smooth finish. If using bar chocolate, break the chocolate into pieces or chop it with a knife so it melts evenly and quicker.
Instead of tempering the chocolate with a thermometer I prefer the easy way and temper it by melting 2/3 of the chocolate then take it off the heat and stir in the remaining chocolate. Tempering chocolate prevents chocolate bloom and gives the cookies a shiny and smooth look.
Pour the melted chocolate over the almonds and cornflakes and stir with a silicone spatula until everything is evenly coated. This takes about 1-2 minutes. Be careful and don’t stir too aggressively. Then use two teaspoons to form little teaspoon-sized heaps on a baking sheet covered with parchment paper. I usually need two half sheets, which fit perfectly into my fridge.
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Cornflake Cookies
Ingredients
- 1/2 cup slivered almonds
- 2 cups cornflakes
- 7 oz chocolate, chopped or 1 cup chocolate chips
Instructions
- Mix cornflakes and almonds together. Set aside. Cover one large or two smaller baking sheets with parchment or wax paper (make sure they fit in your fridge).
- Melt 3/4 of the chocolate (chips) in the microwave or in a stainless steel bowl over a pot of simmering water. When chocolate is melted take off heat and stir in remaining chocolate until completely melted.
- Pour over almond cornflakes mixture and carefully stir with a rubber spatula until everything is coated.
- Use two teaspoons to make little heaps on the baking sheet until you used up all the mixture.
- Chill in the fridge for about 30 minutes or in a cold and dry place for about 3 hours until chocolate has completely dried. Store in an airtight container in a dry and cool place.
Nutrition
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Very easy to make – yummy to eat!
Great success with Easter guests.
Thank you!
(German native, living in England)