Cookie Cornflake Nests


12 Doughlicious Doughballs of your choice

150 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped

50 g butter

2 tbsp golden syrup

100 g cornflakes

To decorate

36 mini eggs (about 100 g)

Dark chocolate jazzies

Lindt – chocolate eggs or Lindor Balls

Mini Chicks

These chocolate cornflake nests are super simple to make and a great way to get children interested in cooking. It is also perfect for making during these uncertain times as it makes the most of store cupboard staples…We have used Lindt’s 70% Cocoa Dark Chocolate but you can also use their 65% Cocoa Milk if you prefer something a little sweeter.


Preheat the oven according to packet instructions. Line a 12 hole muffin tin with paper cases.

Pop a dough ball into the cases and bake for 8-12 minutes (depending on whether you prefer a gooey or crispy cookie). Remove from the oven and leave to cool completely.

Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of barely simmering water, stirring all the time so the mix doesn’t overheat, until completely melted.

Carefully remove the bowl from the heat and leave to cool for 5 mins.

Stir in the cornflakes and mix well until completely coated in the chocolate.

Carefully spoon on top of the cooled cookies and fill with 3 mini eggs and your choice of decorations.  Chill in the fridge for 2 hours or until set.

Cook’s Tip

You can use any of our delicious cookies in this recipe – or mix and match! These nests are best served at room temperature so remove from the fridge 30 minutes before serving.