Date, peanut butter, dark chok cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

Step 2

Place the brown sugar, butter, and granulated sugar in a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes.

Step 3

Place the brown sugar, butter, and granulated sugar in a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes.

Step 4

Place the brown sugar, butter, and granulated sugar in a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes.

Step 5

Chop the dates into ¼-inch (6 mm) pieces, making sure they don’t all stick together. Chop the dates into ¼-inch (6 mm) pieces, making sure they don’t all stick together.

Step 6

Drizzle about ¼ cup (68 g) peanut butter over the dough. Use a large (4-tablespoon/2-ounce) cookie scoop to scoop the top layer of the dough into balls, making sure to get some of the drizzled peanut butter in each dough ball. Add the remaining peanut butter and scoop the remaining dough. Top each dough ball with a chocolate chunk, gently pressing the chunks into the dough.

Step 7

Place up to six dough balls onto each baking sheet, spaced equally apart. Bake for 8 to 10 minutes, until the edges are just set.

Step 8

While the cookies are still warm, sprinkle each one with a pinch of flaky salt. Let the cookies cool for 10 minutes on the baking sheets and then transfer to a cooling rack to cool completely.

Step 9

NOTE Natural peanut butter works best here! You want it to be smooth and easy to drizzle