One Nutty Date

One Nutty Date

4 Reviews
From: EatingWell Magazine, November/December 2007

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.

Ingredients 1 serving

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  • 1 cup packed light brown sugar
  • ½ cup unsalted butter, softened
  • ½ cup smooth natural peanut butter
  • ½ teaspoon ground cinnamon
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces pitted dates, chopped
  • ⅓ cup walnuts, chopped
  • 8 ounces white chocolate chips, (see Tip)
  • 1 tablespoon canola oil


  • Active

  • Ready In

  1. Preheat oven to 375°F.
  2. Beat brown sugar, butter, peanut butter and cinnamon in a large bowl with an electric mixer on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low. Add flour, baking powder, baking soda and salt; beat until well mixed, scraping the sides of the bowl as necessary. Stir in dates and walnuts. Refrigerate the dough for at least 1 hour before baking.
  3. Use a small scoop (1⅜- to 1½-inch) 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 1¼-inch balls.) Gently press each ball to flatten slightly.
  4. Bake the cookies until the edges are lightly browned, 8 to 10 minutes. Transfer to a wire rack to cool completely.
  5. To decorate: Place 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.
  6. Variations: Instead of drizzling, dip the top side of the cooled cookies in melted white or dark chocolate and sprinkle with chopped walnuts.
  • 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.
  • Tip: Most brands of white chocolate chips are actually not white chocolate at all; they're called “white morsels” and contain no chocolate. We like Sunspire (made without partially hydrogenated oil), found in natural-foods stores or online at, and the Albertsons/ Shaw's store brand, Essensia. Eight ounces chopped pure white chocolate can be used in place of the chips.
  • Decorate on parchment: When adding finishing touches to your cookies or cakes, place them on a large sheet of parchment paper before you decorate. The paper catches the excess, making cleanup a breeze.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 114 calories; 5 g fat(2 g sat); 1 g fiber; 15 g carbohydrates; 2 g protein; 13 mcg folate; 9 mg cholesterol; 11 g sugars; 65 IU vitamin A; 0 mg vitamin C; 24 mg calcium; 0 mg iron; 53 mg sodium; 46 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fat

Reviews 4

July 16, 2015
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By: EatingWell User
Delicious will become a go to favorite Pros: great taste Cons: n/a
June 08, 2011
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By: marinagarner
A-M-A-Z-I-N-G Just made these with my husband and they turned out awesome!! We used crunchy peanut butter instead of creamy but it was fine. Didn't do the chocolate thing on top but these are really good anyway. Highly recommended!
December 01, 2010
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By: EatingWell User
Great Peanut Butter Cookie Base to add whatever you want.
October 10, 2009
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By: awturnbull
A fantastic cookie! We've made these many times -- have never bothered with the white choc drizzle -- and they are a favorite of everyone's. Very easy and tasty. Freeze well. I suspect the kids would vote for these over choc chip cookies.
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