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Peanut Butter Drops

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
    5-1/2 dozen


  • 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


  • 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.
Editor's Note
Reduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts
2 each: 183 calories, 10g fat (2g saturated fat), 13mg cholesterol, 141mg sodium, 20g carbohydrate (10g sugars, 1g fiber), 3g protein.
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Average Rating:
  • danielleylee
    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
    Mar 17, 2011

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

  • JFenrick
    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
    Aug 12, 2009

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