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- 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
This versatile and easy cookie recipe for chocolate lovers works well with raisins, mini-marshmallows or any kind of dried fruit or nuts. One of the best things about this recipe is that you can make it ahead of time on a rainy day or low-key Sunday, then store the log of cookie dough in the freezer. Whenever the craving strikes for cookies or you need them for a last-minute celebration, just take out the dough and have quick, no-bake cookies ready to delight a crowd in no time.
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.