- 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
- 8 ounces white chocolate chips, (see Tip)
- 1 tablespoon canola oil
Preheat oven to 375°F.
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.
Use a small scoop (1 3/8- to 1 1/2-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 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 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.
- Serving: Per cookie
- Calories: 114
- Carbohydrates: 15g
- Fat: 5g
- Protein: 2g
- Dietary Fiber: 1g
- Saturated Fat: 2g
- Monounsaturated Fat: 0g
- Cholesterol: 9mg
- Potassium: 56mg
- Sodium: 55mg
- Exchanges: 1 other carbohydrate, 1 fat
- Carbohydrate Servings: 1