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Peanut Butter Drops Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:33 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 33 servings

Ingredients

  • 1 cup shortening
  • 1 cup chunky peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded peeled zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

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.

Directions

  1. In a bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 12-15 minutes or until lightly browned. Cool on wire racks. Yield: 5-1/2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Drops in Quick Cooking September/October 1998, p37

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.

Reviews for Peanut Butter Drops

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Mar. 17, 2011

We make these all the time and always get rave reviews! They're even great frozen.

MY REVIEW
Reviewed Aug. 23, 2009

I also used smooth peanut butter and added semi-sweet chocolate chips. They are very moist, this is a keeper!

MY REVIEW
Reviewed Aug. 12, 2009

These are GREAT! I used smooth peanut butter and did not peel the zucchini.

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