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:

• 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 1/2 minutes -- (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:

• In a medium bowl, sift together the flours, baking powder, and sea salt. Set aside.
• In a large bowl of an electric or stand mixer, cream butter, peanut butter, and brown sugar until smooth and well combined.
• Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
• Add the dry ingredients to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate drops.
• Spoon the batter into the into the greased or lined with muffin paper liners muffin tins, filling them evenly. Sprinkle the tops with some chocolate drops.
• Bake the muffins at 220ᵒC for 5 minutes. Reduce temperature to 190ᵒC and bake for additional 12 - 15 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes. Take out of the tins and allow to cool completely.

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.

Steps:

• In mixing bowl beat together peanut butter and butter or margarine.
• Stir in eggs, honey and milk until well blended.
• Stir in candied fruits and peels.
• In another bowl, stir together flour, baking powder, baking soda, cinnamon, and nutmeg; gradually blend into candied fruit mixture.
• Drop dough by teaspoonfuls 2 inches apart on greased cookie sheet.
• Bake in a 350 oven for 10 to 12 minutes or till golden brown.
• Remove to wire rack; cool.
• If desired, top each cookie with additional candied fruit.

Steps:

• Combine margarine, peanut butter, confectioners sugar & corn syrup. Mix well.
• Roll into 1" balls & place in freezer on waxed paper-lined tray for 1 hour.
• Melt chocolate chips w/ vegetable oil in microwave 30 seconds at a time, stirring in between, until smooth.
• Remove peanut butter balls from freezer. Using fork or skewer, dip & turn each candy piece in melted chocolate; coat evenly.
• Place on waxed paper-lined tray.
• Refrigerate until firm (15 min).

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.