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Shredded zucchini is the ingredient that sets these peanut butter cookies apart from others. The soft moist treats from Patricia Teller of Lewiston, Idaho have a sweet price-just 5 cents a cookie.
This recipe is:
Quick
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Nutritional Facts 1 serving (2 each) equals 183 calories, 10 g fat (2 g saturated fat), 13 mg cholesterol, 141 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Peanut Butter Drops in Quick Cooking September/October 1998, p37
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Reviewed on Mar. 17, 2011 by Magnolia Blossom
We make these all the time and always get rave reviews! They're even great frozen.
Reviewed on Aug. 23, 2009 by JFenrick
I also used smooth peanut butter and added semi-sweet chocolate chips. They are very moist, this is a keeper!
Reviewed on Aug. 12, 2009 by gavingrma_OH
These are GREAT! I used smooth peanut butter and did not peel the zucchini.
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