One Nutty Date

  • Active Time 1h
  • Total Time 3h
  • Rating ****

3 dozen cookies

Financial advisor Linda Croley was inspired by childhood memories of a family treat when she created these peanut butter-date cookies. "I get a great feeling when I bite into these cookies and think of my family who are around me today, and those whose memories I’ll always cherish," says Croley. Once you try them, you may never make an ordinary peanut butter cookie again.

Make Ahead Tip: Prepare the dough (Step 2), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days.


  • For One Nutty Date:
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup smooth natural peanut butter
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces pitted dates, chopped
  • 1/3 cup walnuts, chopped
  • For Drizzle:
  • 8 ounces white chocolate chips (see Tip)
  • 1 tablespoon canola oil
  • Tip: Most brands of white chocolate chips are actually not white chocolate at all; they’re called "white morsels" and contain no chocolate. Eight ounces chopped pure white chocolate can be used in place of the chips.


Preheat the oven to 375 degrees F.

Beat the brown sugar, butter, peanut butter and cinnamon in a large bowl with an electric mixer on medium speed until well mixed. Add the egg and vanilla; continue beating until well mixed. Reduce the speed to low. Add the flour, baking powder, baking soda and salt; beat until well mixed, scraping the sides of the bowl as necessary. Stir in the dates and walnuts. Refrigerate the dough for at least 1 hour before baking.

Use a small scoop (1 3/8 to 1 1/2 inches) and drop balls of dough 2 inches apart onto an ungreased baking sheet. (If you do not have a scoop, shape the dough by hand into 1 to 1 1/4-inch balls.) Gently press each ball to flatten slightly.

Bake the cookies until the edges are lightly browned, 8 to 10 minutes. Transfer to a wire rack to cool completely.

To decorate: Place the white chocolate and oil in a small microwave-safe bowl and microwave on Medium, stirring every 30 seconds, until the chocolate is melted and smooth. To drizzle, dip a fork in the chocolate then wave it over a cookie to create a lacy finish (see Variations). Let the chocolate set for at least 1 hour.

Variations: Instead of drizzling, dip the top side of the cooled cookies in melted white or dark chocolate and sprinkle with chopped walnuts.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7642

nutrition information per serving

114 calories; 5g total fat; 2g total saturated fat; 9mg cholesterol; 55mg sodium; 15g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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