A few simple ingredients to prepare these delicious crunchy chocolate and walnut cookies that, in shape, somewhat resemble desert roses. These treats are very simple to make and, therefore, suitable even for beginners. They are perfect to satisfy the sweet craving that is always lurking. They were a big hit at my house, so much so that if I hadn’t been quick, I wouldn’t have even been able to taste them. Try them and you’ll regret not doubling the doses. Want to bet?
Other recipes with cornflakes that might interest you:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 16 treats
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crunchy Chocolate Cookies
- 2 oz Butter
- 2 oz Sugar
- 1.5 tbsp Milk
- 5 tbsp Unsweetened cocoa powder
- 3 cups Cornflakes
- 1.5 oz Walnut kernels
- 1 packet Vanillin
Tools
- 1 Chopper
- 1 Saucepan
- 1 Bowl
- 1 Baking tray
- Parchment paper
Preparation of Crunchy Chocolate Cookies
In a food processor, grind the sugar until it is very fine.
Then put it in a non-stick saucepan along with the butter, milk, and unsweetened cocoa.
Melt everything over low heat, then turn off the heat and add the vanillin. Stir carefully.
Place the cornflakes in a bowl and pour the chocolate mixture over them.
Mix well until the cereals are perfectly covered by the chocolate, then add the coarsely chopped walnuts. Mix well: the result will be a rather loose mix, but don’t worry, that’s exactly how it should be.
Spoon the mixture onto the parchment-lined tray, trying to compact the mounds with your fingers.
Bake the crunchy chocolate and walnut cookies in a preheated oven at 320°F for about 15 minutes (I used the static function).
Once out of the oven, let them cool before touching them. Enjoy! Paola
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