White Chocolate Cranberry Cornflake Cookies
No Christmas is complete without the Cornflake Cookies! Learn to make this deliciously crunchy, fun, and fruit white chocolate treat with this quick and easy no-bake recipe!
The best part of the holiday season is the fun you get to have in the kitchen! There are so many seasonal treats that you wait all year to dig into, and one of the most popular in my family are the Cornflake Cookies!
They are the perfect combination of texture and flavor with so much holiday cheer! Plus, you don’t even need the oven for these unforgettable treats!
🥘 Ingredients
White Chocolate Couverture – This ingredient is also known as melting or coating white chocolate. It is specially formulated with extra cocoa butter so it melts into a lovely smooth coating every time!
Dried Cranberries – Nothing says Christmas like cranberries! These tart fruits are the perfect contrasting flavor to the sweetness of the white chocolate and their chewy texture stands out against the cornflake crunch! If cranberries are not your favorite, trade them for another dried fruit, like blueberries.
Corn Flakes – This common breakfast cereal has a lot more applications than just the morning meal! Crispy, crunchy cornflakes bring a popping texture to this recipe that makes it impossible to eat only one! Use plain, unsweetened cornflakes to highlight the white chocolate and dried cranberry flavor.
Butter – A little melted butter helps the smooth white chocolate stay nice and creamy. You can also use vegan butter if preferred.
See the recipe card for quantities.
🔪 Instructions
Step One: Melt the white chocolate.
Step Two: Add the remaining ingredients to the chocolate. Mix well.
Step Three: Portion the mixture using a tablespoon and let them set.
Step Four: Transfer the fully set cornflake treats to a holiday platter or airtight container and enjoy!
🍫 Substitutions
- Chocolate – Make a dark twist on this tasty treat by trading the white chocolate for dark or milk chocolate.
- Fruit – Spice up the fruit flavor by swapping the cranberries for dried blueberries, golden raisins, or even dried currants.
🍽 Equipment
- Double-Boiler – A double-boiler, microwave chocolate melting cup, or countertop candy melter is all you need to make the white chocolate silky and ready to mix!
- Tablespoon – Grab a tablespoon or small scoop to make perfectly even portions of yummy cornflake cookies!
- Lined Baking Sheet – Although this recipe is no-bake, a parchment or silicone-lined baking sheet is the perfect place for the chocolate on these delectable bites to set up!
🌡 Storage
It’s best to keep these no-bake cornflakes cookies in an airtight container lined with parchment paper. The cookies are best stored in a cool place but not in the fridge since they would lose their crispy texture.
💭 Top tip
Add the cornflakes to the chocolate gradually. Some brands of chocolate are thinner than others and may require an extra handful of cereal, so add them slowly until the right crunchy texture is achieved!
🌡️ Melting (Tempering) Chocolate
Water bath: If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.
Tempering unit: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 40 °C // 104 °F, dark chocolate 50 °C // 122 °F.
🙋🏻 FAQ
Store these sweet bites in an airtight container. Keep them in a cool spot in the pantry or on the counter. Avoid refrigeration because they can get soggy and lose their crunch in the fridge. These tasty treats will keep for up to one week.
These cookies are nut-free, but it may surprise some eaters to find that cornflakes contain gluten, dairy, and sugar. This makes them a risk for some eaters, so if preparing this treat for special diets, look for dairy-free chocolate and butter.
Yes! Simply trade the traditional white chocolate for a no-sugar-added variety, like Lily’s or ChocZero.
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White Chocolate Cranberry Cornflake Clusters
Equipment
- Double boiler or tempering device
- Tablespoon
- Baking pan
Ingredients
- 1 ¼ cups White chocolate couverture or ready-made chocolate glaze
- ½ cup Dried Cranberries
- 1 cup Cornflakes
- 1 tbsp Melted butter
Instructions
- Melt 1 ¼ cups White chocolate couverture in the microwave, with the double boiler, or a tempering device.1 ¼ cups White chocolate couverture
- Add 1 tbsp Melted butter, ½ cup Dried Cranberries, and 1 cup Cornflakes and mix well while lightly crushing the cornflakes.½ cup Dried Cranberries, 1 cup Cornflakes, 1 tbsp Melted butter
- Then, portion out small heaps onto a baking tray lined with baking paper and let them set.
- Once the cornflakes are firm, store them in a cool place in an airtight container.
Nutrition
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
I’ve got a package of Cornflakes in my pantry, so this is the perfect recipe for baking cookies this weekend. I love the addition of white chocolate. I think it will be perfect!
Thank you, Andréa! Yeah, they are perfect if you’ve got leftover cornflakes at home!
These are my kind of cookies – really easy to make and really tasty to eat!! YUM
Thank you, Helen! I am glad you like them!
these cookies tasted amazing! so sweet and delicious!
Thank you so much, Andrea!
i’m starting to make my christmas cookies and this recipe is a must add! thanks for this delightful combo!
Thank you, Nancy!
I love cornflakes and these cookies make the perfect Christmas treat! So excited to try it.
Thank you, Mina! Let me know how they turned out for you!