NUTTY DELIGHTS
How can I get my little one to eat dates or even a stuffed one at that? With the battle of wills at play, that’s more of a challenge than most parents have energy for. There has to be more of a selling point and furthermore, a familiarity in look, feel, and taste.
Let’s turn the nut stuffed date inside out and voila! A Chocolate Date-Stuffed Peanut Butter cookie that has the gooey chocolatey center paired with the sweetness of the dates, and all wrapped up in a kid classic peanut butter cookie.
Cheers to a clever way to introduce new naturally sweet foods to our little one’s while keeping the comforting, familiar and enjoyable flavors they know best. Whether you are looking for a snack, a lunchbox surprise, or simply a way to bring new flavors to their palettes, this recipe turns ordinary dates into irresistible treats that your little ones won’t be able to resist!
Nutty Delights
Equipment
- 1 Food Processor
- 1 Sheet Pan
- 1 Mini Ice Cream/Cookie Scooper
- 1/4 Teaspoon
- Parchment Paper
Ingredients
Peanut Butter Cookie Ingredients:
- 1.5 cup peanut butter preferably creamy
- 1.5 cup granulated sugar optional: a little extra for the rolling to create crinkled texture
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
Chocolate Date Filling Ingredients:
- 1/2 cup pitted dates lightly chopped and soaked in enough water just to cover them for 1 hour. (save the water)
- 1-1.5 oz. of any favorite chocolate plus 1-2 tablespoons coconut oil melted (preference to how sweet you like them)
- 1/2 teaspoon vanilla
Instructions
Start with the Peanut Butter Cookies:
- In a mixing bowl, combine the peanut butter, sugar, egg and vanilla.
- Mix the ingredients together until well combined and a dough forms.
- Place in the refrigerator while preparing the date mixture.
For the Chocolate Date Filling:
- Strain the dates and save the excess water.
- Into the food processor, add the dates, melted chocolate, and vanilla.
- Puree until a dough forms that you can roll into balls easily.
- If it’s too thick or not combined in the food processor, add the excess water from the dates 1 tablespoon at a time.
Assemble the Cookies:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Using the mini ice cream scooper (~1 tablespoon), scoop the peanut butter cookie dough and flatten in your palm.
- Place a small amount (~1/2 teaspoon) of the chocolate date mixture in the center of the flattened dough.
- Gently wrap the cookie dough around the filling, making sure to seal it completely. Roll the dough into a ball.
- Optional: Roll the ball in granulated sugar.
- Place on the baking sheet a couple of inches apart to give them room to spread when baking.
- Bake for 10-12 minutes or until the edges are slightly golden. They may seem light in color and almost not cooked, but they will firm up in the cooling process yet leave them gooey in the middle. If you want them more crunchy, leave them in an extra 3-5 mins.
- Remove from the oven and allow them to cool on the baking sheet for a few minutes. Transfer cookies to a wire rack to cool completely and enjoy!
