“My mom always had these cookies on our Xmas cookie trays. It is an absolute must every year! Everyone loves these! (I believe that Mom cut this recipe from a magazine but I don't know its origin.) The preparation time includes chilling time in the fridge.”
READY IN:
2hrs 25mins
SERVES:
12
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Soften the peanut butter by microwaving for about one minute on Power Level 3.
  2. In a medium bowl, cream peanut butter and butter.
  3. Stir in icing sugar, dates and peanuts and mix well.
  4. Roll the peanut butter mixture into 1" balls or whatever size you like, if dough is sticky, refrigerate for 30 minutes or so before rolling.
  5. Place on waxed paper lined baking trays and refrigerate until firm, about 1 hour.
  6. Place butter and chocolate chips in microwave safe bowl and melt the chocolate at 30 second intervals until smooth (I usually do this at Power Level 6 so that it doesn't overcook).
  7. Dip the balls into the chocolate and place back onto the wax paper lined trays and pop into the fridge again for an hour or so.
  8. These freeze beautifully - I place balls into tupperware and put wax paper between the layers.

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