These No Bake Chocolate Dump Cookies are exactly what busy bakers dream of — melt, dump, stir, scoop, done. Rich dark chocolate coats a crunchy, salty sweet mix of cornflakes, fiber cereal, roasted peanuts, sliced almonds, and buttery toffee bits, creating an irresistible no bake cookie that feels indulgent but surprisingly balanced.
Perfect for the holidays, last minute dessert trays, or when you want something homemade without turning on the oven. These cookies set up beautifully with a glossy chocolate finish and a sprinkle of flaky sea salt. They’re nostalgic, crunchy, deeply chocolatey, and dangerously easy to make.
Why you’ll love this recipe!
What ingredients do I need?
- Dark Chocolate: Forms the base of the cookie; rich and not overly sweet for balance.
- Coconut Oil: Helps thin the chocolate slightly and creates a smooth, glossy set.
- Peanut Butter: Adds creaminess and a subtle nutty depth without overpowering.
- Toffee Pieces: Bring buttery sweetness and little caramelized crunch pockets.
- Sliced Almonds: Add light crunch and mild nuttiness.
- Cornflakes: Classic crispy texture that keeps the cookies light, not dense.
- Fiber Cereal: Adds extra crunch and structure while balancing sweetness.
- Roasted Peanuts: Salty, crunchy contrast that anchors all the flavors.
- Flaky Sea Salt: Finishes the cookies and enhances the chocolate flavor.
Recipe Variations
- Rocky Road: Add mini marshmallows to the
- Fruity: Stir in dried cherries or cranberries for a little chewy sweetness.
- Chocolate swaps: Use milk chocolate, semi sweet chocolate, white chocolate or half dark/half white
- Seeds: Add pumpkin seeds, sunflower seeds, etc to the chocolate.
- Nutty switch up: Change up the nuts used. Use whatever makes you happy!
- Peppermint: Add crushed candy canes or peppermints for a festive flair!
Pro Tips
- Stir thoroughly to fully coat everything in chocolate really well.
- Scoop the chocolate while the mixture is still warm for smooth edges.
- Sprinkle the flaky salt immediately so it sticks before setting.
- If the mixture thickens too fast, warm gently over low heat to remelt and loosen.
- Use my How to Melt Chocolate guide to help if needed!
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Dark Chocolate: Milk, semisweet chocolate, or white chocolate
- Coconut Oil: Use a little butter or another neutral oil
- Peanut Butter: Almond butter or sunflower seed butter
- Cornflakes: Rice cereal or crisped rice
- Fiber Cereal: Extra cornflakes, chow mein noodles, or crushed pretzels
- Peanuts: Cashews, pecans, or omit entirely
Dietary Substitutions
- Glute n Free: Use certified gluten free cornflakes and cereal.
- Nut Free: Replace peanut butter with sunflower seed butter and omit the nuts entirely. You can add sunflower seeds or pumpkin seeds to get the same crunch.
- Dairy Free: Use dairy free chocolate and dairy free toffee bits.
- Lower Sugar: Use very dark chocolate and reduce toffee slightly.
Leftovers and Storage
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 10 days.
- Freeze for up to 2 months.
But, I Still Have A Few Questions…
Can I use chocolate chips instead of chocolate bars?
Yes, chocolate chips work, but bars or baking chocolate melt more smoothly. If using chips, add the coconut oil as written to help thin the chocolate.
What’s the best way to melt the chocolate?
You can melt it gently in the microwave in 20–30 second intervals, stirring between each, or over a double boiler. Avoid overheating to keep the chocolate glossy. Check out my How to Melt Chocolate guide for more help.
Why did my cookies look a little rough or uneven?
That’s part of their charm. Because these are scoop-and-drop cookies, they’ll have a rustic texture. You can lightly press or smooth the tops while the chocolate is still warm if you prefer a cleaner look.
Can I make these without peanut butter?
Yes. You can omit the peanut butter entirely or replace it with almond butter, sunflower seed butter, or an extra tablespoon of coconut oil for smoothness.
Do I need to grease the parchment paper?
No, parchment paper prevents sticking and allows the cookies to release cleanly once set.
How long do they take to fully set?
At room temperature, they usually set in about 30 minutes. In the refrigerator, they can be firm in as little as 15 minutes.
Why sprinkle flaky sea salt on top?
The salt balances the sweetness and brings out the richness of the chocolate and toffee.
Can I double this recipe easily?
Yes, this recipe doubles well. Just use a large mixing bowl so everything gets evenly coated in chocolate.
Can I make these ahead of time?
Yes, these cookies are perfect for making ahead and hold up well once set.
Do these need to be refrigerated?
No, they will set at room temperature, but refrigeration speeds up the process.
Can I freeze them?
Yes, freeze in an airtight container for up to 2 months.
Why add coconut oil to the chocolate?
It helps thin the chocolate slightly and gives the cookies a smoother set.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
No Bake Chocolate Dump Cookies
Ingredients
- 10 oz dark chocolate
- 1 tbsp coconut oil
- 2 tbsp peanut butter
- ½ cup toffee pieces
- ½ cup sliced almonds
- ¾ cup cornflakes
- ¾ cup fiber cereal
- ½ cup roasted lightly salted peanuts
- Flaky sea salt for topping
Instructions
- In a heatproof bowl, melt the dark chocolate, coconut oil, and peanut butter until smooth.
- Stir until fully combined and glossy.
- Add toffee pieces, almonds, cornflakes, fiber cereal, and peanuts.
- Stir well to evenly coat all ingredients in chocolate.
- Scoop 1½ tablespoon portions onto a parchment lined baking sheet.
- Sprinkle lightly with flaky sea salt.
- Allow cookies to set at room temperature or refrigerate to speed up setting.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.