Peanut Butter Drops Food

PEANUT BUTTER DROPS

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.

CRUNCHY PEANUT BUTTER DROPS

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 stir until smooth. Fold in cornflakes. , Drop by rounded tablespoonfuls onto waxed paper coated with cooking spray. Let stand for 1-1/2 to 2 hours or until set. Store in a waxed paper-lined airtight container.

PEANUT BUTTER DROPS

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.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

JIFANDREG; NO BAKE CHOCOLATE PEANUT BUTTER DROPS

Steps:

• HEAT oven to 350 degrees F. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool.
• COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
• HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
• DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.

NO BAKE CHOCOLATE PEANUT BUTTER DROPS

Steps:

• HEAT oven to 350ºF. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool.
• COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
• HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
• DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.

PEANUT BUTTER AND CHERRY DROP COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla, eggs, and peanut butter and beat until combined. Add flour mixture and beat until just combined. Mix in cherries.
• Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

SOFT -CHEWY PEANUT BUTTER DROP COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. I have listed the ingredients I used to make these cookies. Cream the butter and peanut butter in a large bowl.
• 2. Beat until mixture is creamy and smooth.
• 3. Add in both sugars, Vanilla bean paste or extract, and eggs. Then beat until blended together.
• 4. Add in 1/3 of the sifted flour mixture, and beat, then add in some of the milk and beat again.
• 5. Chop peanuts until broken into small pieces or use a kitchen hammer or food processor.
• 6. Now add another 1/3 of the flour, along with the chopped peanuts & milk.
• 7. Add in the remaining flour.Beat until batter is creamy and smooth. Grease or spray several large cookie sheets with cooking spray, and drop cookie dough onto sheet pans with a teaspoon, or if you prefer larger cookies use a tablespoon. Space at least 2 inches apart.
• 8. Place in preheated 350 degree F. oven and bake for 12 minutes or less, depending on your oven.
• 9. Remove cookies from sheet pan and place on cooling rack to cool completely,then transfer to a large platter or plate.
• 10. Serve with your favorite beverage, milk, coffee or tea. Enjoy these cookies they're delicious.

PEANUT BUTTER CORNFLAKE DROPS

Steps:

• Line baking sheets with waxed paper.
• Place morsels in large, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir.
• Microwave at additional 10 to 20-second intervals, stirring until smooth.
• Stir in peanut butter until smooth.
• Add corn flakes.
• Stir until coated.
• Drop by rounded teaspoon onto prepared baking sheets.
• Refrigerate for 20 minutes or until firm. Store in airtight container in refrigerator.

"PEANUT BUTTER DROPS"

Steps:

• 1. IN A LARGE SAUCEPAN,BRING CORN SYRUP,SUGAR TO A BOIL.ADD PEANUT BUTTER.REMOVE FROM THE HEAT;STIR IN VANILLA AND CORNFLAKES.
• 2. DROP BY HEAPING TEASPOONFULS ONTO WAXED PAPER.STORE IN AN AIRTIGHT CONTAINER.