Adapted from the Betty Crocker Cooky Book, 1978 (originally published 1963). —Miranda Rake
about 23 balls
crunchy peanut butter
Chopped chocolate or chocolate chips, melted (for dipping)
In This Recipe
In a food processor, blitz the walnuts until lightly ground and then the dates until lightly chopped. Add the peanut butter, sugar, walnuts, and dates to the bowl of a stand mixer and mix on low to combine.
Shape the dough into tablespoon-sized balls and place on parchment paper–lined cookie sheets in the fridge.
Meanwhile, warm some chocolate in a double boiler on the stove until just melted. Dip the balls in chocolate and place on a waxed paper–lined cookie sheet and place in fridge to harden. Refrigerate until set.
Note on Serving Size: I usually triple this and it yields about 65 to 70 balls.
Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.