Crunchy Peanut Butter Drops Recipes

Steps:

• 1. In 2 quart heavy saucepan, combine sugar and milk; bring to a boil,stirring until sugar is dissolved. Boil 3 minutes and remove from heat. Add remaining ingredients and mix well. Beat until mixture is thick enough to drop from teaspoon onto waxed paper.

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
• On low speed, mix in flour and baking powder until a dough forms.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
• Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.

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:

• 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:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, peanut butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, baking soda, salt and cinnamon until well blended. Stir in cereal and cranberries.
• On ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls 2 inches apart.
• Bake 12 to 15 minutes or until edges are light golden brown. Cool completely on cookie sheet. Store tightly covered.

Steps:

• In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.

Steps:

• In a large saucepan over medium heat, cook and stir corn syrup and sugar for 7-8 minutes or until sugar is dissolved (do not boil). Remove from the heat; add peanut butter and mix well. Fold in cornflakes. Drop by rounded tablespoonfuls onto waxed paper coated with nonstick cooking spray. Let stand for 1-1/2 to 2 hours or until set. Store in a waxed paper-lined airtight container.