Chocolate Cornflake No Bake Cookies

Course: Dessert

Cuisine: American

Prep Time: 10

Chill: 30

Total Time: 40

Servings: cookies

Calories: 137kcal

Prepare crispy and delicious Milk Chocolate Cornflake Cookies using simple ingredients. These cookies are easy to prepare and extra crunchy!

Cover 2 baking sheets with parchment or wax paper (make sure they fit in your refrigerator).
Melt the chocolate in a stainless steel bowl set over a pot of simmering water.
2 cups chocolate chips
When chocolate is completely melted, take it off the heat and stir.
Pour the chocolate over the cornflakes and carefully stir with a rubber spatula until everything is coated. VERY IMPORTANT: Make sure you let it cool off a little before you pour it over the cornflakes so the cereal does not get soggy.
2 cups cornflakes
Use a tablespoon to make little heaps on the baking sheet until you have used up all the mixture. (If you want to make them smaller, you can use a teaspoon instead.) Top with nuts or sprinkles, if desired.
Chopped nuts, Sprinkles
Chill in the fridge for about 30 minutes.

You can always add a few extra toppings to your Milk Chocolate Cornflake Cookies, such as sprinkles, almonds, or even crushed nuts.
Don’t hesitate to combine different types of chocolate, including white chocolate, dark chocolate, and milk chocolate to give these cookies an excellent taste.
You don’t have to use the brand name cornflakes. You can use the generic version and save a few bucks.
Nutritional information does not include optional toppings.

Storage: Store chocolate cornflake no bake cookies in an airtight container in the refrigerator for up to 1 month.