Reviewed: May 26, 2012

Yummy! Just like I remember them! I took the advice of previous reviewers and boiled until the cocoa mixture got to the soft ball stage. That took 2 minutes. They were soft enough to hold together and not be crumbly, but I think that next time I'll pull them off the heat just a little bit earlier because I like them more on the gooey side. I'll definitely make these again!

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Reviewer:

Emily M

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: Ammon, Idaho, USA

Reviewed: May 14, 2012

Made these today. Delicious! No problems whatsoever with the recipe as is.

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Reviewer:

AlannaLou

Reviewed: Apr. 26, 2012

My mamaw made these for us when I was a girl and now I make them for my own grandchildren. Here's the trick for nice, firm cookies -- do not make them when it's raining. High humidity keeps the cookies from "setting". But they're always good on a spoon! Another trick is to keep them in a ziplock bag in your freezer. It keeps them tasting fresh like the day you make them. My grandmother called them "boiled cookies", but my granddaughter calls them "frozen cookies":)

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Reviewer:

Kim

Reviewed: Apr. 6, 2012

I've made these from memory since I was about ten years old. I decided to see how this recipe compares to the one given to me by my mother. It's close to identical. Just a couple of tips: add a quarter tsp of salt to the sugar/cocoa and use real butter; also, use a little more peanut butter than the recipe calls for and an additional tsp of vanilla (amazing how much difference this makes!). Also, the key - as others have mentioned - is the right boiling time. I've messed up so many batches this way. The 1.5 minutes is PERFECT. But you have to wait until it comes to a full rolling boil to start the countdown. Don't wait too long or you'll get a dry nasty batch, and don't start too soon or you'll end up with cookies that never set. GREAT recipe here!!!

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Reviewer:

torn8omickey

Reviewed: Apr. 4, 2012

I absolutely loved this recipe! The only thing I changed about it was using creamy peanut butter instead of crunchy. Other than that the cookies were delicious. defiantly going to make them again!

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Reviewer:

madisonsperling

Reviewed: Apr. 1, 2012

These were AMAZING!! Stayed somewhat gooey, which is just how we like them.

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Reviewer:

Stacey Mcswain

Reviewed: Mar. 31, 2012

I followed the recipe to a T....even set the timer for the boiling....they didn't harden!!! Any suggestions?

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Reviewer:

Mrs. Starkey

Reviewed: Mar. 28, 2012

I have made no bakes for more than 15 years and this is the best recipe thus far. The only thing I did different was I did not add Vanilla because my three year old was helping. SO it was forgotten and they turned out great! Not to sweet and not to bitter.

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Reviewer:

perry112

Reviewed: Mar. 18, 2012

My family absolutely love them. I altered the recipe to 48 serviings and when you do that it ups the Sugar to 2 1/3 cups. So I change the sugar content to 1 cup regular sugar and 1 1/3 cup of Splenda. The cookie still firms up but is soft and chewy and I help cut the sugar down on the cookies for my family.

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