One of my favorite chocolate chip cookie recipes is this one, which used date syrup from Trader Joe’s. Tragically, Trader Joe’s stopped selling the date syrup. There’s substitutes for date syrup, I’m sure. Or even other places to get it. I don’t know how much of how good the cookies were was related to the date syrup flavor, or just the texture. But when I saw this recipe for date chocolate chip cookies, using date chunks, I decided I should revisit the flavor combo! With these peanut butter date chocolate chip cookies.
The original recipe called for tahini and olive oil, which I think would have made for some excellent cookies. But I am trying to keep less ingredients in my pantry at the moment, so I swapped out the tahini for peanut butter. And I swapped the olive oil for regular vegetable oil, since the slightly more savory olive oil would match with tahini but felt odd to pair with peanut butter. I think you could also probably substitute melted butter if you felt so inclined.
Peanut butter, dates, and chocolate is an incredible flavor combo, even if you’re just dipping dates in peanut butter and sticking some chocolate chips on top. So to put it in a cookie? Delicious.
These are dense and chewy cookies, just like the other date syrup cookies. The chunks of dates aren’t super noticeable. They don’t melt, but they’re so moist that they sort of merge into the cookie a bit, so it’s not like getting a regular fruit chunk in a cookie, like a raisin. It just adds a level of sweetness. Similar to the others, but not quite the same.
The date flavor isn’t super strong, and the peanut butter isn’t overpowering. It all just sort of works together. Just a little symphony of flavor that works together in a subtle way.
So in lieu of date syrup (until Trader Joe’s brings it back! If ever!), these will be an excellent stand in. A solid, hearty chocolate chip cookie that just a little more exciting than usual.
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PinIngredients
- 2¼ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cornstarch
- 1 tsp. salt
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup peanut butter
- 2 tsp. vanilla extract
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- About 1 cup Medjool dates, plus more for topping
- 8 oz. chocolate chips
- Flaky sea salt
Instructions
- Soak your dates in hot water for 5 minutes, then drain before chopping.
- Whisk flour, baking soda, cornstarch, and salt in a medium bowl.
- Using an electric mixer, beat eggs, oil, peanut butter, and vanilla in a large bowl on medium speed until creamy and emulsified, about 2 minutes. Beat in granulated sugar and brown sugar until combined, about 45 seconds. Reduce speed to low and beat in dry ingredients, chopped dates, and three quarters of chocolate, scraping down sides of bowl as needed, just until combined, about 30 seconds. Cover dough and chill for at least 3 hours and up to 12 hours.
- Place a rack in the middle of the oven; preheat to 375°. Scoop out dough in 2 tbsp portions onto parchment-lined baking sheet(s), spacing 3″ apart. Top with remaining chocolate and press gently to adhere. Gently press 1 extra date chunk into the top of each cookie. Sprinkle them with sea salt.
- Working with one baking sheet at a time, bake cookies until golden brown around the edges, 13–15 minutes. Let cookies cool for 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
Notes
Adapted from Bon Appetit