Peanut Butter Cookie Dough Stuffed Dates
These Peanut Butter Cookie Dough Stuffed Dates have quickly become one of my favorite no-bake snacks because they're a perfect sweet treat.
Soft, caramel like Medjool dates are filled with a creamy peanut butter cookie dough, mini chocolate chips, and finished with flaky sea salt. The sweet dates paired with the salty peanut butter create the perfect balance of flavors, making these an easy treat that's both satisfying and delicious.
Peanut Butter Cookie Dough Stuffed Dates
Ingredients
- 6 large Medjool dates
- 64 g (¼ cup) natural peanut butter
- 18 g (3 tbsp) almond flour
- 20 g (1 tbsp) pure maple syrup
- 2.5 g (½ tsp) vanilla extract
- 1 g (⅛ tsp) fine sea salt
- 22 g (2 tbsp) mini chocolate chips
- Flaky sea salt, for finishing
Instructions
- 1
Slice each date lengthwise and remove the pit if needed.
- 2
In a small bowl, stir together the peanut butter, almond flour, maple syrup, vanilla, and fine sea salt until a soft cookie dough forms.
- 3
Fold in the mini chocolate chips.
- 4
Divide the filling evenly among the six dates (about 2 teaspoons per date).
- 5
Finish each stuffed date with a pinch of flaky sea salt.
- 6
Enjoy immediately, or refrigerate for 15–20 minutes for a firmer cookie dough texture.
Lauren's Note
- My favorite dates for this recipe are from Joolies. They're consistently soft, naturally caramel-like, and the perfect size for stuffing!
Frequently asked questions
Yes! Store the stuffed dates in an airtight container in the refrigerator for up to 5 days.
Absolutely. Freeze in a single layer until firm, then transfer to a freezer-safe container for up to 2 months. Let them sit at room temperature for about 10 minutes before enjoying.
Yes! Almond butter or cashew butter are delicious substitutes and work with the same measurements.
