Chef notes
These no-bake cookies are fit for chocolate lovers everywhere. It’s a five ingredient recipe that takes just minutes to make and is endlessly versatile. And with no need to turn the oven on to make them, these are cookies you’re sure to make again and again at the drop of a hat.
One of the best things about this no-bake cookie recipe is that you can make the cookies ahead of time on a lazy weekend or rainy day and store them in the freezer until you need them. They’re also easy enough to let the kids get involved. Simply melt together butter and chocolate chips, stir in crushed corn flakes and either raisins or mini marshmallows and form the mixture into logs. Roll the logs in sweetened coconut flakes before transferring them to the refrigerator or freezer until firm. All that’s left to do is slice the logs into rounds to form the cookies and dig in.
There’s plenty of room to play with this recipe. Try using crushed pretzels or graham crackers instead of the corn flakes or swapping the mini marshmallows or raisins with dried cherries or cranberries. You can also opt for chopped toasted nuts like pecans or walnuts. Stir a splash of vanilla or almond extract into the chocolate mixture or add a pinch of ground cinnamon. Not a fan of coconut? Skip it completely or roll the cookie logs in cocoa powder or chocolate sprinkles instead. No matter which direction you take these no-bake cookies, they’re sure to satisfy your sweet tooth.
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1 (10-ounce) bag semisweet chocolate chips
- 2 cups corn flakes, coarsely crushed
- 1 cup raisins or mini marshmallows
- 1 cup sweetened coconut flakes
Preparation
1.In a medium saucepan, combine butter and chocolate chips. Set over medium-low heat and cook until melted, stirring until combined. Remove from heat and stir in crushed corn flakes and raisins or marshmallows.
2.Shape into three logs, 2-inches in diameter. Scatter coconut on a cookie sheet and roll each log in coconut until fully covered. Wrap logs in parchment or waxed paper and refrigerate until firm, about 45 minutes.
3.Slice into rounds (about 1/2-inch thick) and serve immediately.
