Ruth's Peanut Butter–Date Balls

December 16, 2019
7 Ratings
Photo by Rocky Luten. Food Stylist: Anna Billingskog. Prop Stylist: Amanda Widis.
Author Notes

Adapted from the Betty Crocker Cooky Book, 1978 (originally published 1963). —Miranda Rake

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Makes about 23 balls
  • 1 cup chopped walnuts
  • 1 cup chopped dates
  • 1 cup crunchy peanut butter
  • 1 cup confectioners' sugar
  • Chopped chocolate or chocolate chips, melted (for dipping)
In This Recipe
  1. 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.
  2. Shape the dough into tablespoon-sized balls and place on parchment paper–lined cookie sheets in the fridge.
  3. 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.
  4. Note on Serving Size: I usually triple this and it yields about 65 to 70 balls.

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Miranda Rake

Recipe by: Miranda Rake

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.