These No-Bake Chocolate Corn Flake Cookies are a super rich but simple treat! They are made by melting dark baking chocolate and mixing it with crushed cornflakes and pecans. These are great for a holiday dessert platter or any time of the year.
Quick Tips
- I highly recommend using baking chocolate or Ghirardelli baking chips (or any other baking chip that is made of pure chocolate). Melted chocolate chips melt down into a thicker consistency (since they contain less cocoa butter and more stabilizers) which makes it difficult to get a good chocolate to corn flake ratio.
- Use any crushed nut in these. I prefer pecans, but walnuts, peanuts, almonds, etc. would work too!
- I like to place mine in mini paper baking cups but you can also just spoon them on to parchment paper and allow them to dry.
Ingredient Notes and Substitutions
- Bitter sweet baking chocolate: 60-70% cacao, chocolate chips are not recommended (you can also add a semi-sweet chocolate (~50% cacao for half of the chocolate mixture to lighten it up)). I love using Ghirardelli baking chips like these
- Pecans: you can substitute any nut here as long as they are finely crushed (almonds, walnuts, peanuts, etc.)
- Corn flakes: coarsely crushed
Try these other chocolate desserts!
- Dark Chocolate Peppermint Tart
- Triple Chocolate Peppermint Cookies
- Double Chocolate Cupcakes with Peanut Butter Frosting
- Chocolate Truffle Cake Roll
How to make Chocolate Cornflake Cookies
These rich chocolate cornflake cookies can be made in just three simple steps.
- Crush the corn flakes and pecans
- Melt the chocolate
- Mix and spoon the cookies
How to crush the corn flakes and pecans
The pecans should be finely crushed for these cookies, so to do that you can either use a food processor or you can place them in a gallon bag and roll over them with a rolling pin.
I prefer to crush the cornflakes up a bit, so I recommend coarsely crushing them for this recipe. To crush them, you can pour them into a medium-sized bowl and use a wooden spoon to crush them, or you can place them in a gallon bag and press down a few times with a rolling pin to crush.
How to melt the chocolate
I highly recommend using baking chocolate to make these cookies! Chocolate chips have more stabilizers in them which causes the chocolate to remain thicker when melted. Melted baking chocolate will be thinner and will more easily coat the corn flakes and pecans which leads to a better chocolate to corn flake ratio.
To melt the chocolate, I recommend using a large saucepan or pot directly on the stove. Be sure to keep the heat on low and stir often as to not burn the chocolate. Heat until the chocolate is completely melted, then turn off the heat.
You could also melt the chocolate in the microwave or using a double boiler. Just make sure that you have a bowl that is large enough to mix everything together at the end!
How to mix and spoon the cookies
Add the crushed corn flakes and nuts to the melted chocolate and gently fold them into the chocolate using a silicone spatula until everything is evenly coated with chocolate.
Line a cookie sheet with parchment paper and spoon 1-2 tablespoon dollops for each cookie, then allow them to set in the fridge. You can also spoon them into mini baking cups (as pictured) if desired.
Try these other holiday cookies!
FAQs
Can I use chocolate chips instead of baking chocolate?
You can, but it is not recommended for this recipe. Chocolate chips contain more stabilizers (to maintain their ‘chip’ shape), so when they are melted down, the chocolate mixture will be thicker than baking chocolate. This makes it harder to mix with the cornflakes and nuts and they may be harder to eat.
Can I use any type of chocolate?
Yes you can! I listed the types of chocolate that I prefer, but you can use any chocolate you would like.
Chocolate Cornflake Cookies
Equipment
- 1 large saucepan or pot
- food processor or rolling pin
- silicone spatula
- Cookie sheet
Ingredients
- 10 ounces bitter sweet baking chocolate (60-70% cacao) – I love using one bag (10 ounces) of the Ghirardelli baking chips that don't contain stabilizers
- ½ cup pecans finely crushed
- 3½ cups corn flakes coarsely crushed
Instructions
- Finely crush the pecans using a food processor or by placing them in a gallon bag and rolling over them with a rolling pin.
- Pour the corn flakes into a bowl or gallon bag and roughly crush them just to break up the large flakes. Do not crush them too much.
- Break up the baking chocolate into a handful of pieces and place it into a large saucepan. Heat on the stove on low, mixing regularly, until the chocolate has fully melted.
- Add the crushed corn flakes and nuts to the melted chocolate and gently fold them into the chocolate using a silicone spatula until all of it is fully and evenly coated with chocolate.
- Line a cookie sheet with parchment paper and spoon 1-2 tablespoon dollops for each cookie, then allow them to set in the fridge. You can also spoon them into mini baking cups (as pictured) if desired.
- Store at room temperature and enjoy!
