Peanut Butter Drops Recipes

Steps:

• In a saucepan place sugar, cocoa and the milk and stir with a whisk . Take the butter and slice into this mixture over low heat until all is mixed and melted.
• Bring this to a rolling boil and boil for 2 l/2 minutes... I test it by taking a cup of cold water and putting a spoonful of the mixture into the cold water. If it forms a ball it has boiled long enough. If it does not form a ball, it is not done yet. This may take 3 minutes.
• Turn off heat and add the peanut butter. Stir until it is mixed and then with heavy spoon mix in the oats and stir all together and drop by spoonfuls onto waxed paper.

Steps:

• 1. If you are not refrigerating the dough, preheat the oven to 320F/160C, line baking trays and put aside. If you are refrigerating the dough, leave this step until after you have removed the dough from the fridge.
• 2. In a large mixing bowl, cream the butter, sugars, and vanilla.
• 3. Add the eggs and continue to beat.
• 4. Add the flour and baking powder. Stir until combined.
• 5. Cover the dough and chill for 30 minutes - this is recommended.
• 6. Roll walnut sized pieces of dough and slightly flatten with your fingertips. Using your thumb, create a dip in the middle of the dough and fill with the jam.
• 7. Bake in the preheated oven, on parchment lined baking sheets, for about 12-13 minutes. The edges should be golden.
• 8. Cool completely on the trays.

Steps:

• Combine sugar, margarine, almond milk, and cocoa in a saucepan. Bring to a boil, about 5 minutes. Let boil for 1 minute and remove from heat. Stir in peanut butter until melted. Pour in vanilla extract and almond extract and stir well. Add oats and coconut and mix dough until combined.
• Drop cookie dough by tablespoons onto wax paper. Let set and cool completely, about 30 minutes.

Steps:

• 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.

Steps:

• Pre-heat oven to 350 degrees F.
• In a bowl, whisk all dry ingredients(flour, ginger, cloves, baking soda).
• In another bowl cream the shortening and peanut butter until light and fluffy. On low add sugar. Once mixed, add eggs one at a time and beat well after each addition. Stir in milk.
• Now combine dry, wet and peanuts until all are combined.
• Drop by teaspoonful onto ungreased cookie sheet about 1 inch apart.
• Bake 10-12 minutes.

Steps:

• In a large mixing bowl, combine the butter and peanut butter.
• Stir in the sugar, then the corn syrup.
• Roll the peanut butter mixture into bite size balls.
• Place in refrigerator for at least 3-4 hours.
• After the refrigeration period, in a double broiler, melt the semi-sweet chocolate, vegetable oil and paraffin, constantly stirring until the chocolate is smooth and creamy.
• Remove the pan from heat and let the mixture cool to 90 degrees F on candy thermometer.
• Dip peanut butter balls in the chocolate and place on a lined cookie sheet.
• Chocolate mixture should be approximately 90 degrees F during the entire dipping process (If the mixture thickens before you finish dipping, return the pan to heat and bring back to 90 degrees F).
• Refrigerate finished product in an airtight container.