Peanut Butter Drops Recipe

5 4 4
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Peanut Butter Drops Recipe

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5 4 4
Publisher Photo
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.
MAKES:
33 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
33 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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

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

  • 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
  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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Reviews forPeanut Butter Drops

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danielleylee User ID: 4484886 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."

MY REVIEW
Magnolia Blossom User ID: 5884868 24229
Reviewed Mar. 17, 2011

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

MY REVIEW
JFenrick User ID: 1441711 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!"

MY REVIEW
gavingrma_OH User ID: 361520 202803
Reviewed Aug. 12, 2009

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

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