Peanut Butter Date Cookies

I am a huge fan of peanut butter cookies, but not so much dates.  For me, dates are soooo sweet (yep, I said that...) that I prefer them in something that can power through their sugary nature.  Happily, a crisp green salad with crunchy vegetables, some goat cheese, sliced dates, and a lemony vinaigrette is just the ticket!  But I digress...

I would never think to introduce a dessert cookie (already successfully sweet) with the ultra sweetness of dates.  But, that was yesterday, and today is a new day with new learning :)  These cookies are still powered by the flavor of crunchy peanut butter, and honestly, they are more prettily speckled because of the addition of dates than they are full of date-y-ness.

Over the years, I have tweaked this Food Network recipe.  It asks for smooth peanut butter, but I use crunchy with salt.  It asks for all-purpose flour, but I use self rising (and leave out the salt and baking soda).  It does not ask for dates, but I used them!  Ta!Da! A new recipe is born.

Notes:
- I used salted, chunky peanut butter, but if your peanut butter has no salt, you may want to add 1/2 teaspoon when you add in the flour.
- I chill the cookie dough before rolling the balls because I find the rolling easier.
- The finished cookies also freeze well in zip-lock bags for quick desserts!
- The use of dates is completely optional.  Without them, this recipe is still a keeper!

Peanut Butter Date Cookies
Yield:  6 dozen cookies (1.5 inch diameter)

1 cup sugar, plus 1/4 cup additional for rolling
1 stick butter at room temperature
1 egg at room temperature
1 cup chunky peanut butter
1/4 cup dates, chopped finely
1 teaspoon vanilla extract
1 and 1/2 cups of self-rising flour

Directions

1.  Your oven will need to be at 375 º F when you are ready to bake.
2.  Place a piece of parchment paper on your baking sheet or grease your baking sheet.
3.  In a mixing bowl, cream the butter and sugar until light and fluffy.
4.  Add the egg and mix.
5.  Mix in the peanut butter, chopped dates (if using), and vanilla until smooth.

 Crunchy peanut butter with bits of date

6.  Add self-rising flour and mix again until well-combined.
7.  Collect dough onto a piece of saran wrap, shape, and wrap tightly.

8.  Place in refrigerator for an hour or so.
9.  When ready to bake, preheat oven, and remove your dough from the refrigerator.
10. Place your extra 1/4 cup sugar in a bowl.
10. Pull off pieces of dough and use your hands to roll into 1" balls.
11. Roll balls in the bowl of sugar.
12. Place on baking sheet.  They can be close as they do not spread much.

13. Use a fork for indentations if you wish.
14. Bake for 12-15 minutes or until golden brown.

15. Cool a few minutes before removing from sheet.
16. Soak your utensils in the mixing bowl.  Get to it later.