You could probably reduce it to 1 and 1/2 cups of sugar, I just wouldn’t recommend reducing it more than that or the cookies may not set up. You could also add a little extra salt to help balance out the sweetness.

This recipe is nearly identical to my grandma’s except it calls for 2 cups of sugar. I used 1 3/4 cups, bit it’s still extremely sweet to me. Is it possible to use even less without the cookies getting to hard or crumbly?

A great recipe and one my family loved. And for those that can’t have dairy, or frequently use dairy alternatives, coconut oil can be used as a 1:1 replacement. A warning though, coconut oil has a much lower melt point than butter and cooks a lot faster. Pay attention to this! It will start burning very quickly. It will also allow the cookies to set up faster, and give the cookies a distinct coconut flavor.

Thank you for your detailed instructions. They turned out twice already. They are delicious.

I’ve used almond milk before and it worked, so I think it should be okay to use soy milk. If you find that it takes longer for chocolate no-bakes to set with soy milk, that may be the case with this recipe too.

Okay just made these. Perfect! First time making the peanut butter only recipe, made the chocolate many times.

I’m almost 65yrs old and I’ve never made these cookies before today they look good. I want to eat them all up now. But I will wait the 45mins but pretty easy

Cookies turned out great Added a few chocolate chips on top. I can cook but baking is not my thing. Husband is happy.

Yes