Peanut Butter Date Cookies
If you love the classic flavor of peanut butter cookies, this Peanut Butter Date Cookie takes it to the next level. These large, bakery-style cookies are packed with chopped peanuts for crunch and sweet, chewy dates for a touch of natural caramel-like flavor. The combination of dates and peanut butter is simple yet surprisingly delicious, creating a rich and satisfying cookie that feels both nostalgic and new. Perfect with a cup of coffee or as an afternoon treat, these cookies are hearty, chewy, and full of texture. This original recipe is a fun twist on a timeless favorite.
Peanut Butter Date Cookies
Peanut Butter Date Cookies are large, bakery-style cookies made with chopped peanuts and chewy dates. The sweet and nutty combination makes these cookies rich, flavorful, and completely satisfying.
Equipment
- medium bowl
- stand or electric mixer
- storage pan for refrigerating
- baking pans
- parchment paper or silicone mats
- #16 cookie scoop
Ingredients
- 400 g flour, about 3 cups
- 1 tsp baking soda
- ½ tsp baking powder
- ⅛ tsp salt
- 1 cup butter
- 1 cup brown sugar
- 1 cup sugar
- 1 cup creamy peanut butter Skippy or Jif
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup dry roasted peanuts, chopped
- 1 cup dates, pitted and chopped about 12 large
Instructions
- In a medium bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together the butter, brown and white sugars, and peanut butter until light and fluffy. Then add in the eggs and vanilla and mix until combined, making sure to scrape down the sides of the bowl as you mix.
- Carefully stir in the dry ingredients until incorporated. Do not overmix. Add in the chopped peanuts and dates and mix.
- Using a #16 cookie scoop, scoop the dough onto a pan and refrigerate for 30 minutes to 2 hours.
- Preheat the oven to 350℉. Bake the cookies on a baking pan lined with silicone mats or parchment paper. Bake for 12-14 minutes or until slightly brown on the edges and still soft in the middle. Let cool on the pan for 10 minutes. Enjoy!