These chocolate cornflake cookies are fun desserts to make with kids and kids-at-heart. You only need 5 ingredients and no baking needed!
(Looking for more cornflake cookie recipes? Check out these meringue cornflake cookies. They’re based on a popular Icelandic holiday cookie called Marens-Kornflexkökur and so good!)
Crunchy, chocolatey, no-bake — what’s not to love? These no bake cornflake cookies only need 5 ingredients and they come together so easily too.
Let’s get to it.
We usually make chocolate cornflake cookies (often also called chocolate cornflake clusters) at Easter and get the kids involved. It’s the perfect little project for them because:
- They’re easy to make. It’s probably best if you melt the peanut butter and chocolate for them but once the mixture is safe enough for the kids to handle, they can pretty much do all the other steps with minimal supervision.
- Fun to do. Gooey peanut butter chocolate, pastel M&Ms, colourful cupcake cups. It might get messy but everyone will have a blast.
- So cute! Grandma and grandpa will be so proud.
How to make
To make them, all you need to do is melt chocolate chips and peanut butter in the microwave. Forget about the double boiler. We want it as simple as possible.
Put the cornflakes in and stir. Don’t worry about breaking some or majority of the cornflakes. Just have fun!
Scoop into cute little cupcake cups. Sprinkle with as many M&Ms (or your favourite chocolate) as you like.
Chill in the fridge until set. That’s it! Watch the video to see just how simple and fun it is.
Frequently asked questions
Since you’re working with chocolate, you want to avoid regular paper cupcake cups because the chocolate will stick to them and it might be messy to peel off (though that’s not an altogether bad thing).
When making chocolate treats (for example, for these delicious dried mango chocolate bites), I use candy cups or glassine cups. They are waxed, water and grease-resistant, and provide easier release of the chocolate (or cupcake).
In the video and the photos, you’ll see that the cups I used are shiny inside –- they are foil cupcake cups. They will also work in this case.
And if you’re wondering, they’re great to use for cupcakes too. Since they’re not transparent, they keep the batter hidden and makes for a prettier presentation.
Absolutely. Just scoop the chocolate cornflakes onto a baking sheet lined with parchment paper like drop cookies. Try to pack them in tight little balls best you can.
You don’t have to buy fancy couverture chocolates for this recipe. Chocolate chips will do just fine. I like semi sweet or dark, but you can also use milk chocolate.
Switch things up and use white chocolate if you like!
If you can’t use peanut butter, cookie butter is a great alternative. It goes great with white chocolate as well.
These chocolate and cornflake cookies are so easy to customize. Some ideas include:
– Using red and green M&Ms if it’s Christmastime
– Substituting M&Ms with your favourite chocolate or using plain chocolate chips
– Adding chopped nuts like almonds or pecans
– Sprinkling rainbow sprinkles or toasted coconut
– Drizzling with butterscotch or caramel sauce
– Using choco cornflakes instead of plain cornflakes
Sky’s the limit.
Best to keep these cookies in an airtight container in the fridge. They should be good up to 2 weeks.
Chocolate Cornflake Cookies (No Bake)
- It’s OK to crush some, most or all of the cornflakes!
- If you don’t have a cupcake pan or candy liners, you can also scoop the mixture onto a baking sheet lined with parchment paper. Try to form them into tight balls.
Nutritional information are estimates only.
Happy cookie making!
Did you make chocolate cornflake cookies? I’d love to hear from you in the comments section below.