These cookies are awesome however one prepares them..great in the summer when baking is not cool..Easy enough for kids to make. I always put them on parchment paper on a cookie sheet in the freezer for a few hours or overnight put them in baggies and give them out at work, people LOVE them... and it is fun to make them smile!

I am 69 and have made these cookies for years, I always boil my syrup mixture for 3 minutes, not 1, I believe that is why some of you say that yours doesn't set up. You need to boil the mixture a little bit longer. Also, I make my fudge from this receipe. Make the syrup, boil for 3 minutes, add the peanut butter and pour into buttered pan. Delicious!!!

Can agave be used in the no bakes cookies instead of sugar?

These are so good! I have made them over the years and I just made them with the special dark cocoa and I think they are definitely better with the peanut butter added. The special dark cocoa makes them EVEN better!

This is a great recipe! Tastes just as I remember. I did make a few minor adjustements though. I used instant chocolate pudding mix instead of cocoa. Cocoa can be expensive and pudding is much cheaper. I also boiled for 2 minutes instead of three. I also spread them on a wax paper on a cookie baking sheet instead of spooning into cookies. After they sat on the cookie sheet in the freezer for 40 minutes I took them out and cut them and they became little "no bake cookie bars" and are excellent. Makes a ton of these little bars and best served frozen or chilled. So yummy!

Could I use rice krispies and do you think they would still be crunchy tomorrow?

I was just wondering what I am doing wrong. I have made these three times in the last week and 2 out of the 3 times they have not set they are staying gooey and wet the other time they got firm and were so good, so what did I do wrong the other times. Am I using too much or too less of something. Please help me figure this out because my family really wants them again!!! Thank you!!!

Best cookies I have ever had in my entire life... Thanks for the great recipe on the cookies... My class will love them.

Has anyone ever thought to substitute corn syrup for half the sugar? Really good, more like a candy, add raisins, nuts etc

@Brianna, I've discovered that when mine are runny, I didn't boil long enough. I wait 'til it comes to a "rolling boil" before counting the one minute. I also discovered if you boil too long, they will harden quicker and then crumble too. Just takes practice!

I have been making these cookies for over 40 years. The past few years I have been using half regular cocoa and half dark chocolate cocoa.

I am 54 years old have been making these cookies for years. I have found that if you use real butter not margarine and real vanilla and cook them about seven minutes they will harden every time.

I am 54yrs. In seventh grade, (home cooking) these were the first dish I learned to bake. I am still making them today.

These cookies are so good! I remember our elementary school selling them when I was a little girl and I'm 55 years old so I know this recipe has been around for a long time. I did make a change though and boiled them for exactly two minutes once the mixture got to a rolling boil on medium heat. Timing is everything with this recipe because if you don't boil it long enough they stay wet and won't set up. If you boil them too long they dry crumble and don't set up. I've had both happen to me and found that 2 minutes from the rolling boil is the perfect result. These are meant to be shared.

I use 1/2 bag of butterscotch chips instead of the cocoa. I always win big points with the husband when he sees I've made them! They're his fav!