Peanut-Butter Drops Recipe

Name: Peanut-Butter Drops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. sifted all-purpose flour; 1 tsp. baking soda; 1/2 tsp. salt; 1 tsp. ginger; 1/2 tsp. cloves; 3/4 c. shortening; 3/4 c. chunk-style peanut butter; 1 c. light brown sugar, firmly packed; 2 eggs; 2 Tbsp. milk; 1 c. salted Spanish peanuts

Servings: persons

1 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1/2 tsp. cloves
3/4 c. shortening
3/4 c. chunk-style peanut butter
1 c. light brown sugar, firmly packed
2 eggs
2 Tbsp. milk
1 c. salted Spanish peanuts

1
Preheat oven to 375u00b0.
2
Sift flour with soda, salt, ginger and cloves.
3
Set aside.
4
In a large bowl, with wooden spoon, or portable electric mixer at medium speed, beat shortening, peanut butter and sugar until light and fluffy.
5
Add eggs and milk. Beat until smooth.
6
Stir in flour mixture and peanuts until thoroughly combined. Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet.
7
Bake 10 to 12 minutes or until golden brown.
8
Let stand 1 minute before removing from cookie sheets. Remove to wire rack.
9
Cool.

1237

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. sifted all-purpose flour, 1 tsp. baking soda, 1/2 tsp. salt, 1 tsp. ginger, and more.

Yes, Peanut-Butter Drops falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peanut-Butter Drops

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