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Peanut butter and chocolate are a perfect combination. My cookie recipe can be changed to suit your sweet tooth. Try adding almond or mint extract. These cookies make a fun garnish for ice cream, too.—Beth Brown, Naples, Florida
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 311 calories, 13 g fat (7 g saturated fat), 22 mg cholesterol, 118 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Fudgy No-Bake Cookies in Country Woman May/June 2002, p39
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Reviewed on Feb. 22, 2013 by JennTats
My son loves these cookies and their so easy to make. It's one of those recipes that have been around for a long time. I remember tasting something like this when I was a little girl and I tried it warm and gooey right from the pan very good when warm too.
Reviewed on Mar. 21, 2012 by sharaburn
I have made this many times. it alwasy turns out great. I do add a little extra coco, just because ..
Reviewed on Feb. 13, 2012 by faith7025
I would make these again, but I would not make them as directed exactly next time. I cooked them for the specified time, but they did not set up after several hours. I scraped them back into the pan and boiled them again for several more minutes. They were better, but still quite soft. The flavor was nice, rich, and chocolately. We did add just a pinch of cinnamon too.
Reviewed on Dec. 27, 2011 by SpinningYogini
I doubled this recipe and spread the batter out on a baking sheet lined with waxed paper. Very tasty, very easy! Brings back great childhood memories.
Reviewed on Nov. 05, 2011 by Rebecca.Winslow
Love these cookies, and this recipe was so simple my 12 year old made it herself. Great for an evening when you want something sweet and you want it quick, with ingredients usually on hand.
Reviewed on Sep. 06, 2011 by stevennicole
I'd double (at least) this recipe!
Reviewed on Jul. 09, 2011 by cherrylady
My mom received this recipe 45 years ago from a friend. I've made them for years -- minus the coconut. To simplify, I spread them into a greased 8-inch square pan and cut into 1-inch cubes (my ingredients are double those listed here). It's much less work and keeps them from drying out too much. It's a great recipe for a little beginning baker/helper -- my daughters both enjoyed making them ALL BY THEMSELVES at about 10 years old.
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