Cornflakes Cookies with Two Ingredients
Chocolate crossies, clusters or cornflake mounds – no baking
Cornflakes cookies, chocolate clusters, mounds or chocolate crossies: there are many names for these crunchy treats, but the ingredients are always the same – and there are only two. Essentially, these cornflakes cookies consist of cornflakes and chocolate, with no baking at all. A recipe doesn't get any simpler than this.
The only step that requires care is tempering the couverture. Take your time with it: it determines whether the clusters later shine and snap crisply or stay dull and soft. Everything else is mixing and dropping.
Of course you can steer the flavour through your choice of couverture, or add almond slivers, vanilla sugar and spices – but do you really need to? Sometimes the simplest recipe is the best.
Ingredients
Decoration
Step by step
Temper and mix the chocolate
Temper the Milk couverture
Temper the couverture of your choice. We use Milk couverture, as the classic version is made with it. Melt two thirds of the chocolate over a water bath, and as soon as it is liquid, add the last third as fresh couverture drops and stir until everything has melted. You can read up on this in detail in our post "Tempering couverture and chocolate correctly".
Lindt Couverture White 0.5 kg
Lindt Couverture Milk 0.5 kg
Insertion thermometer digital
miniSchoggi tempering device for couverture and chocolate
Fold in the cornflakes
Add the cornflakes to the Bowl with the tempered chocolate and mix everything thoroughly with a Rubber scraper until the flakes are evenly coated. Work briskly but gently: the cornflakes should stay whole and not break into crumbs.
Rubber scraper red, small
Drop, cool, pack
Drop clusters onto the baking paper
Take about a teaspoon of the mixture and drop it onto baking paper. With two teaspoons you'll shape the nicest clusters: scoop with one, scrape off with the other. You'll see how quickly a whole tray fills up.
Baking paper 42 x 33 cm, 25 pieces
Cool for 10 minutes and pack
Let the clusters set at room temperature for about 10 minutes – there's no need to chill them, and that's exactly why these cookies taste perfect at room temperature too. Afterwards they come off the baking paper easily. Fill them into a Cookie tin or transparent bags with a firm base. If you like, spray them beforehand with Decorative powder so they shine in gold, bronze or copper. That makes them a lovely little gift – at Christmas, but honestly all year round.
Decorative powder gold in a Pump sprayer
Transparent bag with firm base small, 10 pieces
Cookie tin with bow, 146 x 146 x 40 mm
Cornflakes cookies
Ingredients
BASIC RECIPE
Decoration
Preparation
- Temper: Temper 280 g Milk couverture: melt 2/3 over a water bath, stir in 1/3 drops.
- Mix: Fold in 120 g cornflakes until all flakes are coated.
- Drop: Using two teaspoons, place approx. 30 clusters onto baking paper.
- Cool: Let set at room temperature for 10 min.
- Pack: Remove from paper, fill into tin or bag – spray with Decorative powder if desired.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Lindt Couverture White 0.5 kg
Lindt Couverture Milk 0.5 kg
Lindt Couverture Dark 0.5 kg
Felchlin Couverture Grand Cru Grenada 38 % 0.5 kg
Felchlin Couverture Grand Cru Maracaibo 65 % 0.5 kg
Felchlin Couverture Edelweiss 36 % 0.5 Kg
Valrhona Blond couverture, Dulcey 35%, 1 kg
Ruby Azalina Couverture, 40%
Decorative powder gold in a Pump sprayer
Equipment
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper red, small
Insertion thermometer digital
miniSchoggi tempering device for couverture and chocolate
Transparent bag with firm base small, 10 pieces
Delivery in 1–2 working days · Free shipping from CHF 100
Nice alongside
Not required for the recipe — but it fits.
Lindt Couverture White 2.5 kg
Lindt Couverture Milk 2.5 kg
Lindt Couverture Dark 2.5 kg
Felchlin Couverture Grand Cru Grenada 38 % 2.0 kg
Felchlin Couverture Grand Cru Maracaibo 65 % 2.0 kg
Felchlin Couverture Centenario Concha 70 % 48 h 2.0 kg
Felchlin Organic Couverture Cru Suhum 60 % 2.0 kg
Valrhona Dark couverture, Caraibe 66%, 1 kg
Valrhona Dark couverture, Guanaja 70%, 1 kg
Valrhona Milk couverture, Jivara 40%, 1 kg
Valrhona White couverture, Ivoire 35%, 1 kg
Felchlin Couverture Grand Cru Bolivia 68 % 2 kg
Domori Milk couverture, Criollo 38%, 1 kg
Domori Dark couverture, Criollo 62%, 1 kg
Elmer, Choba Choba Couverture, 64%
Pasiona, Choba Choba Couverture, 41%
Black Zabuye Couverture, 83%
Cookie tin with bow, 146 x 146 x 40 mm
So your cornflakes cookies turn out perfectly
It's the only point at which this recipe can fail. Untempered couverture stays soft, turns grey-marbled after a day and doesn't snap crisply. Tempered, it shines, contracts slightly as it cools and therefore also releases from the baking paper on its own. A Thermometer takes the guesswork out of it: Milk couverture is ready to work with at around 29 to 30 °C.
From the moment the cornflakes are in the chocolate, the clock is ticking: the mixture firms up within a few minutes. So lay out the baking paper and the two teaspoons beforehand. If you go hunting for the drawer afterwards, you'll be dropping the last clusters from a stiff mixture.
With one spoon you can barely get the sticky mixture off and the clusters turn out flat. Use one to scoop and one to scrape off – this creates small, tall clusters where the individual flakes stay visible. That's exactly what makes them pretty.
FAQ
For a nice result, yes. Only tempered couverture shines, snaps crisply and stays firm at room temperature. If you simply melt chocolate, the recipe still works – the clusters just turn out dull, soft and grey after a day. For eating right away at the family table that's fine; as a gift it isn't.
Usually not. Most cornflakes contain barley malt extract, and barley contains gluten – even though corn itself is gluten-free. If you need the cookies to be gluten-free, use cornflakes that are explicitly labelled gluten-free and check the couverture packaging too.
Yes, that's the easiest way to vary the recipe. Dark couverture makes the clusters less sweet and the contrast with the cornflakes becomes stronger; white turns out noticeably sweeter and looks especially festive with a little Decorative powder. The quantities stay the same, only the tempering curve differs – Dark couverture is worked slightly warmer, white slightly cooler.
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Related products
Lindt Couverture White 0.5 kg
Lindt Couverture White 2.5 kg
Lindt couverture milk 0.5 kg
Lindt couverture milk 2.5 kg
Lindt Couverture Dark 0.5 kg
Lindt Couverture Dark 2.5 kg
Felchlin Couverture Grand Cru Grenada 38 % 0.5 kg
Felchlin Couverture Grand Cru Maracaibo 65 % 0.5 kg
Felchlin Couverture Grand Cru Grenada 38 % 2.0 kg
Felchlin Couverture Grand Cru Maracaibo 65 % 2.0 kg
Felchlin Couverture Centenario Concha 70 % 48 h 2.0 kg
Felchlin Organic Couverture Cru Suhum 60 % 2.0 kg
Decorative powder gold in pump sprayer
miniSchoggi tempering device for couverture and chocolate
Felchlin Couverture Edelweiss 36 % 0.5 Kg
Insertion thermometer digital
Valrhona dark couverture, Caraibe 66%, 1 kg
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper Red, small
Valrhona dark couverture, guanaja 70%, 1 kg
Valrhona milk couverture, Jivara 40%, 1 kg
Valrhona white couverture, Ivoire 35%, 1 kg
Valrhona Blond Couverture, Dulcey 35%, 1 kg
Felchlin Couverture Grand Cru Bolivia 68 % 2 kg
Domori milk couverture, Criollo 38%, 1 kg
Domori dark couverture, Criollo 62%, 1 kg
Elmer, Choba Choba couverture, 64%
Pasiona, Choba Choba Couverture, 41%
Black Zabuye Couverture, 83%
Ruby Azalina Couverture, 40%
Cookie tin with mesh, 146 x 146 x 40 mm
Transparent bag with fixed bottom, small, 10 pieces
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