Forgotten Cookies: Like Biting into a Cup of Hot Chocolate Topped with Whipped Cream

Forgotten Cookies

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210 thoughts on “Forgotten Cookies: Like Biting into a Cup of Hot Chocolate Topped with Whipped Cream

  1. I’ve been making these for 40 years and they are always a hit. I like to add butterscotch chips and pecans with the chocolate chips, so delicious!

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    1. I’ve been making these forever. I usually add pecans but I think I’m gonna try just chocolate chips because I don’t think granddaughters would like the nuts

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      1. Hi Karen! Another commenter said she always put a chocolate kiss in the middle! I think any candy would work! Chopped Andes would be lovely, I think!

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      2. I have made these my entire life and have always added a little peppermint extract so they were a chocolate peppermint flavor. These are a family favorite!

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      3. Absolutely! My Aunt Ruby made them frequently. She sometimes also tinted them a pastel green, especially when making mint flavored Forgotten Cookies.

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      4. I make these every Christmas and I put 1 pkg of raspberry jello and 1/2 cup of mini chocolate chips in them. My family says if I make no other cooky I have to make these. Otherwise follow the directions.

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      1. You put them in a hot over and then turn the over off and “forget about them” until morning. That’s why they are called forgotten cookies.

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      2. You usually make them at night and leave them until the next morning. The oven has to be completely cool before you open the door and take them out.

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    2. How do you store them? I made them, loved them, and am right now scooping them off the parchment paper to eat them – there REALLY has to be a different way!

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  2. I’ve made these cookies for over 45 years. Same name and same ingredients. I got the recipe from my Godmother when I was newly married. They’re delicious. Happy memories!

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    1. I love that this cookies have so much history for so many people! They were new to me when I was newly married, but they’re a speciality now!

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      1. Not recommended. Any moisture is going to cause them to be sticky and chewy rather than light. Place them in a tightly sealed container and they should keep for a month or more.

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  3. Does anyone know how to make these without having them sit overnight in the oven? I used to have a recipe and remember it was like a 200 degree oven for a certain amount of time… tyia 🙂

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    1. I do know that there are methods for that!! I had done it in the beginning but found the temptation to eat them before they were really set too great! For me it’s just easier to wake up to fully really cookies 🙈 I hope you can find that method though!

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    2. That sounds like a rule for a typical meringue cookie. 200 degrees for a few hours. Not sure the exacts but if you search up meringue cookie you might find it.

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    3. All you need to do is look up a recipe for meringue cookies. Those have roughly the same ingredients and back anywhere between 275 and 300 degrees. They’re a little more tricky because you can’t over or under cook them, or else the texture gets funky. Good luck!

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    4. These sound like a simple meringue cookie with chips folded in. You just have to wait until oven and cookies are back to room temp before opening the oven, seriously wait. An oven thermometer might be good here if you want to know for sure.

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    5. You can still do the 350 degree oven but let them sit in the oven until the door is cold (4 hrs minimum but 6 hrs is better). These are definitely NOT a fast dessert fix. I’ve used flavoring other than vanilla as well. Peppermint is nice around the holidays.

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    6. My recipe says 225* for 90 minutes. Then turn off heat, leave cookies in oven with door ajar for another hour. I crush candy canes and sprinkle them on top before cooking.

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    7. I put cookies 🍪 n second shelf to top, in 275-300 oven. Shut oven off after 25-30 minutes. You can take them out to cool or leave them in oven.

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  4. I grew up loving these cookies and have always made them around Christmas. So easy and so good! I did learn NOT to make them on a humid rainy day…the meringue will just not set up correctly! I always add finely chopped walnuts…

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    1. That’s great to know, Marilyn! I don’t think I’ve ever tried to make them on a rainy day, and now I won’t! I bet these are delicious with nuts!

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    2. I just came across this recipe and I’ve never had the cookies before.. I love hearing how they have been a family tradition for decades for many others! But I live in a super humid coastal town.. It is winter, but I wonder if it still will be too humid!

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    1. You’re right! I don’t within the text of the blog, but on step four in the printable recipe, I do say to gently fold in the chips! I’ll add it within the text of the blog!

      But you’ll fold them in very gently after you’ve whipped in all of your sugar and you have very tall stiff peaks in your meringue

      Thank you for bringing this to my attention!

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    1. I love that!!! I got the recipe from my mother in law! They’re my husband’s favorites around the holidays!

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  5. So add the chocolate chips after the peeks I assume? recipe never mentions when to add them unles I overlooked but I read it twice. Based on what I see they’re just meringues with chocalate chips?

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    1. I apologize for that! I have a printable recipe at the end of the post and it’s listed on step four, but I added it to the text! Gently fold the chips in after the stiff peaks! You are correct that they are just meringues with chocolate chips! Thank you for reading and commenting!

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  6. These are meringues! My favorite as a little girl! My mom would put on semi sweet chocolate chip in each one. Delicious!

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    1. Well, to be honest, I’ve never tried freezing them! I would imagine they’re better fresh, but it’s worth giving it a shot! Best wishes to your daughter!

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    1. Like most cookies, they’re to be stored in an airtight container! They can be kept at room temp and stay fresh up to two weeks! I hope you love them!

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  7. Tried these last night, and this morning they are like thick batter all the way through, the outside did not crisp up at all 😦 I cant even pull them off the parchment paper because they are not set enough..

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    1. I’m so sorry to hear that, Alyssa!!! I wonder if your oven is different or what could have happened?? Is it very humid where you are?

      I really hope that you can try these again with success! They’re very delicious

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      1. Of it is a convection oven, when turned off it will run a cooling fan that will drop oven temp too quickly. Also a very cool kitchen can cause the same rapid cooling issue. They may try for stiffer whites as well.

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  8. I grew up on these cookies too. My brother and love them. I believe the ones my gramma made had a drop of peppermint in it. Such great cookies. Sweet but still amazing…and easy to make

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    1. I make these at Christmas and add 3 Tablespoons of raspberry jello, and mini chocolate chips. I whip the egg whites with cream of tarter until thick than I add the jello and vinegar after it comes to a soft peak I fold in the chocolate chips and bake in a 200 oven for 1 hr and leave them over night or until they are dry. Raspberry kisses, beautiful on a cooky tray.

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      1. I believe it was 1 teaspoon of white vinegar. I’m not sure what it does but I’ve always made them with it. You could try making them without.

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  9. My Dad calls these Nighty-night cookies. My great-grandmother used to make them when he was growing up, and he passed down the recipe to me. I like to make them with mint extract and dark chocolate chips. These cookies are near and dear to my heart. I’m so happy other families have enjoyed them as well.

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  10. My mom made these as long as I can remember. She called them Divinity Cookies. One young friend (our pastor’s son) told his mom he came to our house and ate “Virginity Cookies”. That has been a family joke for years and the cookies are a family tradition. They are great gluten free options!

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    1. My mom made divinity for decades. While it shares many properties with Natalie’s recipe, above (meringues), divinity is quite different and has different ingredients and a different process.

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    1. I’m so happy to hear that, Sandy! Thank you for not only trying one of my favorite recipes, but also letting me know how they turned out! They’re wonderful on cookie platters for the holidays! Very popular with neighbors!

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      1. I am definitely going to try them with Swerve Sweetener and Sugar Free chocolate chips! I might add either almond or mint extract too, depending… or maybe even try 3 tablespoons of sugar free Chocolate, Cheesecake, or pistachio pudding mix or Jello as suggested above. It it works well, I might try SF Strawberry or Lemon (with lemon zest) for Easter!

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  11. I grew up with these as well. My mother used 1/2c chocolate chips and 1/2c chopped pecans. When I started making them for my kids I replaced the nuts with 1/4-1/3c crushed candy canes and add a drop or two of red all natural food coloring and just barely swirled it in so they have a bit of a stripe. I haven’t read all of the tips, but if it hasn’t already been mentioned, this is not a rainy day (high humidity!) recipe. Other than that, they are SUPER easy and always loved!

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    1. You just made my day! I’m so happy y’all loved them! We do too!

      Room temp is just fine for these and they’ll keep a little over a week! Airtight container is best (not a ziplock since they’re so delicate they need something to give them a little protection)

      I have a gal who has asked about freezing them, but I still haven’t tried that.

      I appreciate your comment so much!

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      1. I was just wondering if these cookies could be shipped? Or would they degrade to quickly? I would love to send some to friends!

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  12. These were the easiest cookies I have ever made! The outside had a slight crunch and the inside was creamy. Reminded me of the meringues my mother made when I was growing up! Will be making often and adding nuts and/or other flavored chips.

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    1. Yay Linda! I’m so happy they turned out for you and that you enjoyed them! The texture is my favorite part!

      I’d love if you share some of your favorite combos that you try in the future!

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    1. I have one and it has never affected them negatively! Humidity can have a majorly negative effect though, so save these for a sunny day!

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    2. Hey Evie! So we had a super informative reply down below, and apparently YES! A self cleaning over CAN change the outcome of the cookies! Since it’s better sealed, it can make it more difficult for the moisture to escape, therefore making them take longer to dry out! (thanks Tink!)

      But, as I said, I have a self cleaning oven and have no had an issue with my cookies!

      Let me know how they turn out for you!

      Liked by 1 person

  13. These bring back memories. I used to make them with a friend all the time when I was a girl. Instead of chocolate chips we put a Hershey’s kiss in the center of each one.

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  14. To respond to Evie’s question regarding self-cleaning ovens: Actually, that *can* impact your meringues! Self-cleaning ovens are much more insulated and have a better seal than ovens that aren’t self-cleaning. That can slow down the rate at which the cookies dry out, as the moisture has to work harder to escape the oven environment.

    Another potential factor can be the type fuel your oven uses. Natural gas, for example, leaves behind water vapor as it combusts, which makes for a more humid environment inside your over, this can also slow down the rate at which your meringues get to that perfect state of dryness.

    Like so many things in life, your greatest success will come from trial and error, taking good notes and understanding the science behind the method. Each of us has a different kitchen/baking environment. Knowing how the factors present in our space can help inform our baking success!

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    1. I appreciate your thoughtful and informative reply!!! I will certainly add that to my notes and pass it along going foward!! Thanks, Tink!

      Btw, I love your last name 😜

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    1. I make them in the evening and then leave them overnight! They’re supposed to be forgotten! 😍 I hope you do make them! Let me know how they turn out!!!

      (Do not make them on a rainy day! Humidity can mess with them)

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    1. So it all depends on the humidity….snow is a funky monkey when it comes to that. I would advise checking the humidity rather than the precipitation, but typically the colder it is the less “humid” it is, so I would imagine that you’d be fine on a snowy day. A friend of a friend made them during a blizzard and told me they came out great! She’s in Pennsylvania

      Although, I live in central Arkansas, so I haven’t had real snow in years!

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  15. 350° is way too high for meringues. My mother, Gran, and I have been making meringue cookies for decades! I’m 50 now and I know my mom was making them before I was born. Our recipe is for each of 2 whites, 1/4tsp cream of tartar and 1/2 cup sugar. Bake at 250° for 45 minutes. When Mom got sick with cancer all she wanted was meringue cookies. I must have baked a billion of them in the year I cared for her. If I had been able to make a business out of it, it was going to be called Sweet Futures. Our tag line was “because our past has been so sour”. Mom came up with it.

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    1. So sweet, Janie! Your mom sounds like she had a great personality! And what a lucky woman to have such a wonderful and caring daughter!

      The oven does not stay at 350 for the duration, it’s immediately shut off, so my cookies always turn out fine! Different strokes for different folks 🥰

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  16. So you put them in the oven and then turn the oven off?? How do they actually cook? How long do you leave them in the cold oven for? It says the texture will get funny without an airtight container. So wouldn’t you want to not leave them overnight?

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  17. Hi Ally! Yes, you do exactly as the recipe says then store them in an air tight container 😊 I promise you, this that’s been tried and tested and well loved for years! If you give it a try, I hope they turn out well!

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  18. I have made Forgotten Cookies since a student’s mom gave me the recipe my first year teaching, in 1975! Her recipe called for chocolate mint chips ( which are increasingly hard to find ) and chopped pecans. We love them, but the humidity here on the GA coast has proved a challenge. Her recipe did not call for cream of tartar, so maybe that would help? I should try again. They always, always were a bit hit.

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  19. I was introduced to these cookies last Christmas by a resident. I love them and plan onakimg them for my family this year.

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  20. Do they really have to be left over night or how long before they will ve done??I work at a group home and I want to make them at work.

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  21. I made a half batch using this recipe and a half batch using brown sugar and pecans. Personally I prefer the brown sugar and pecan ones as they taste like ‘sea foam’. Much easier to make too! 🙂

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  22. Growing up, my mom did almost all of the baking – except for these. Dad was in charge of the “merengue cookies” as we called them. When we were very little he would make them at Christmas time and had us convinced elves came in the night and made them. He always added drops of food coloring in each of our favorite colors. This brought back wonderful memories!

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  23. Almost exactly like my great grandmothers recipe. She and I would make them for everything! She called them Nighty Nights. (As in what you say when you close the oven door ;))

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  24. I have been making these for about 40 years. I would really hear it if I didn’t make these. I use 2 egg whites, 2/3 cup sugar and 1 cup of mini chips. I put a little red food coloring in them. I also make mint, that I color green. Just a cople of drops of food color so the color is very light. I use mint chocolate chips or a little mint extract in the mint ones. Those who are wondering how to store them, I don’t know, there has never been any left.. I make them just before Christmas.

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  25. I grew up on these, my aunt used to make them, she colored them green and added mint instead of vanilla along with the chocolate chips. We called them Duck turds, cause well that’s kinda what they looked like. Love these cookies. so easy.

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  26. I would love to make for my cookie exchange, but need 13 dozen!!!! I do have double ovens but they are small maybe can bake 18 cookies in each at a time How far in advance can I made these. Can they be stacked on top of each other after baking and cooling down?

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  27. Little tip , use yard eggs instead of store bought. Holds up better for divinity fudge recipes like this one.

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