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


  • 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

2 each: 183 calories, 10g fat (2g saturated fat), 13mg cholesterol, 141mg sodium, 20g carbohydrate (10g sugars, 1g fiber), 3g protein .


  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

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danielleylee 47722
Reviewed Aug. 25, 2014

"Good base of a recipe. I made quite a few modifications by using 1 cup whole wheat flour and 2 cups AP flour. I removed a good bit of the shorten and used more peanut butter 1 1/2 cup with 1/4 cup cup of shorten and 2 TB flaxseed. You cannot even tell there is zucchini in these once they are cooled."

Magnolia Blossom 24229
Reviewed Mar. 17, 2011

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

JFenrick 67764
Reviewed Aug. 23, 2009

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

gavingrma_OH 202803
Reviewed Aug. 12, 2009

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

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