Super easy choco crossies or chocolate crossies - no-bake, crunchy, chocolatey cookies ready in under 30 minutes. Perfect for Christmas or anytime.
These German choco crossies (also called chocolate crossies) are some of the easiest and most irresistible no-bake cookies you can make. You only need a few ingredients and less than half an hour, and the result is crunchy, chocolatey, and impossible to eat just one.
The choco crossies are a family favorite - my mother-in-law has been making them every year for as long as I can remember, and my husband can't stop at just a few.
Try more chocolate treats in December, something like the Italian Chocolate Cookies or the Cocoa Shortbread.
Ingredients: 6 | Prep Time: 40 minutes | Cook Time: 0 minutes | Servings: about 35 | Difficulty: Easy
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Why they're special
The secret to the best choco crossies is simple: good chocolate and the right balance of crunchy cornflakes and coconut.
Using high-quality chocolate makes a huge difference. Milk chocolate makes them sweeter and softer, while dark or bittersweet chocolate gives a more intense chocolate flavor. Try these Chocolate Crunch, too.
Recipe ingredients
Chocolate: Use your favorite milk or dark chocolate. For authentic German-style crossies, European chocolate like Milka (milk) or Lindt/Sarotti (dark) works well, but any good-quality chocolate will do.
Cornflakes: Plain, unsweetened cornflakes. The cheapest, simplest cornflakes are perfect. If you bought a large pack of it, try this Cornflake Chicken, too.
Coconut: Unsweetened desiccated coconut is essential - don't skip it.
Fat: I use Palmin (solid vegetable fat) in Germany. In the US, you can use vegetable shortening, unsalted butter, or solid coconut oil. Avoid liquid oils, as they make the crossies too soft.
Sugar: Icing/powdered/confectioner's sugar.
See the recipe card for full information on ingredients and quantities.
How to make choco crossies?
Step #1: Chop the chocolate finely and place it in a large heatproof bowl.
Step #2: Melt the chocolate over a pot of hot water (bain-marie), making sure the water doesn't touch the bowl and doesn't boil.
Step #3: Stir in the shortening until fully melted. Remove from heat.
Step #4: Add the sugar and desiccated coconut, mixing thoroughly.
Tip: If the confectioners' sugar is lumpy, sift it before adding it to the mixture.
Step #5: Fold in the cornflakes in two batches, gently so they don't break too much.
Step #6: Use two teaspoons to drop small heaps onto the lined trays. Let them set for several hours or overnight until firm.
How to store chocolate crossies?
Store in an airtight container at room temperature. They'll stay fresh for at least two weeks and don't need refrigeration.
Choco Crossies - German Chocolate Cornflake Cookies
Equipment
- Large heatproof bowl
- Pot
- 2 Baking sheets
Ingredients
- 10.5 oz milk chocolate good quality, Note 1
- 7 oz bittersweet or dark chocolate good quality, Notes 1, 2
- 1.8 oz shortening Note 3
- ¾ cup + 1 tablespoon confectioners' sugar
- 1¾ cup unsweetened desiccated coconut
- 8 cups plain cornflakes unsweetened, 7 oz
Instructions
- Line the baking sheets with parchment paper and set aside.
- Melt the chocolate: Chop the chocolate and place it in the bowl. Set the bowl over a pot of hot water, making sure the water doesn't touch the bottom of the bowl. Heat gently - don't let the water boil, or it will ruin the chocolate - and stir often until melted.10.5 oz milk chocolate + 7 oz bittersweet or dark chocolate
- Combine: When the chocolate is melted, add the shortening and stir until melted and incorporated. 1.8 oz shortening
- Add sugar and coconut: Remove the bowl from the heat and stir in the sugar and desiccated coconut. Mix everything until it's well combined.¾ cup + 1 tablespoon confectioners' sugar + 1¾ cup unsweetened desiccated coconut
- Add the cornflakes in two batches. It may look like too many at first, but don't worry - they'll all mix into the chocolate without breaking too much.8 cups plain cornflakes
- Shape choco crossies: Use two teaspoons to spoon small heaps on the baking trays. Leave to set for several hours or overnight.
- Store chocolate crossies in an airtight container; they will keep for at least two weeks.
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results.
- Weighing chocolate: It's best to weigh the chocolate rather than measure by cups, since chopping size can vary from person to person. Using cups can give inaccurate amounts.
- Chocolate: You can use bittersweet or dark chocolate with a cocoa content between 35% and 75% according to taste.
- Fat: If you live in Germany, use Palmin.
Nutrition
Recipe FAQs
Yes, milk, dark, or a mix works. Choose a brand you like - the chocolate quality makes a difference.
Some will break, and that's fine. A few crushed pieces help bind the cookies.
They'll keep for at least two weeks at a slightly cooler room temperature.
Hanna says
Can the shortening be butter? Or coconut oil
L?
Adina says
I have only made it as described. The shortening we use in Germany is called palmin, which is actually coconut fat, but Not the same as coconut oil. You could try a smaller portion with coconut oil, but I cannot say how that will work. I would not use butter. Should you try coconut oil, please let me know if it works.
Adina says
Thank you, Marcela. It would be great if you would make these. 🙂
marcela says
Choco crosses look fantastic! I'm pretty sure I'll use your recipe soon!
Angie@Angie's Recipes says
These chocolate clusters look very delicious! Very festive and beautiful clicks as well, Adina.
Adina says
Thank you, Angie. 🙂
Chris Scheuer says
I never heard of Plätzchen but these sound wonderful. I love how simple they are too and I can see how any chocolate lover would gobble them up!
Adina says
A must-be for any chocolate lover, as long as one uses good quality chocolate.
sue|theviewfromgreatisland says
What a wonderful easy holiday treat --- I adore chocolate and coconut together. I know what you mean about the slight sadness of the season...it shoots by and I never really feel 'in the moment'...good thing it comes around again year after year 🙂 Have a good one, Adina.
Adina says
Thank you, Sue. You too. 🙂
Adina says
I go crazy watching him eat sometimes and not just chocolate. He can eat anything, no matter the time of day or night, no matter the quantity and he looks like he spends his life making sports (which he doesn't) and eating salad.
Kathryn Doherty says
Ha, no fair indeed- I wish I could eat ALL the chocolate crossies and not pay for it like your husband. I'm a total chocolate lover and these look so delicious! That crunch factor? Oh yes, bring it on! Yum!!
Cheyanne @ No Spoon Necessary says
Funny, but not funny... because I posted something you can't have and you posted something I can't have (I'm allergic to cocoa). Life is so unfair! These choco crossies look delish, my dear! I know my husband will love these little chunks of chocolatey love! Cheers, girlfriend- to a beautiful day!!
Adina says
Cocoa allergy, that is hard. I would send your husband some choco crossies but I am afraid they would not make it across the border. 🙂