Description

Delight in these easy-to-make Chocolate Cornflake Cookie Clusters, combining crunchy cornflakes coated in rich, melted semi-sweet chocolate and butter. Perfect for a quick treat, these no-bake cookies require minimal prep and chilling time, making them a fantastic option for a sweet snack or dessert that’s both simple and satisfying.

Ingredients

Units Scale

Chocolate Mixture

4 oz good quality semi-sweet chocolate, chopped (about 2/3 cup)
1/4 cup (60g) unsalted butter

Other Ingredients

2 1/2 cups (75g) cornflakes cereal

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Instructions

Prepare Baking Sheet: Line a large tray or baking sheet with parchment paper and set aside to prevent the cookies from sticking.
Melt Chocolate and Butter: Gently melt the chopped semi-sweet chocolate and unsalted butter together until smooth using your choice of stovetop pot, microwave, or bain-marie method, taking care not to overheat and cause clumping.
Combine Ingredients: Stir the cornflakes into the melted chocolate and butter mixture until all the cereal pieces are thoroughly coated.
Form Cookie Clusters: Using two spoons or a large ice cream scoop, drop approximately ¼ cup portions of chocolate-coated cornflakes onto the prepared parchment paper. Shape each cluster gently by pressing the cornflakes together to ensure they stick well.
Chill and Set: Place the baking sheet in the freezer for 30 minutes or refrigerate for 1 hour to allow the cookies to chill and solidify fully.
Serve and Store: Carefully peel the chilled cookie clusters off the parchment paper and enjoy immediately. Store any leftovers in the refrigerator to maintain freshness.

Notes

For best results, use high-quality chocolate labeled ‘Baker’s’ or ‘couverture’ which melts smoothly. Lindt chocolate bars are highly recommended.
Chocolate chips not designed for melting may result in gritty or grainy texture, so confirm that the chocolate melts well.
Melting Methods:
- Pot: Melt chocolate and butter on lowest heat while stirring constantly, remove from heat when nearly melted.
- Microwave: Heat mixture in 30-second increments then 10-second bursts with stirring until smooth, total about 50-60 seconds depending on microwave strength.
- Bain-marie: Place a heatproof bowl over a pot of gently simmering water (not touching water) and stir occasionally until melted and smooth. Use caution handling hot bowls.
Adjust cookie size if desired; recipe yields 9 medium clusters based on ¼ cup portions.
Store leftover clusters refrigerated to maintain texture and freshness.