Cookie Stuffed Dates
These cookie stuffed dates are tiny bites of sweet, chewy goodness that feel a little healthier but still satisfy your sweet tooth. Super simple to make, they are perfect as a quick snack, a lunchbox treat, or a little pick-me-up anytime you need something sweet. Each one packs a satisfying mix of natural sweetness from the dates and that classic chocolate chip cookie flavor inside, making them a snack that’s as easy to make as it is fun to eat!
Date Prep Made Easy
I recently tried making these cookie stuffed dates and was honestly blown away by how delicious they turned out. Dates get a bit of a reputation for being tricky to work with, but they’re actually super simple for this recipe. You’re splitting each date anyway to create a little pocket for the cookie dough, so if you don’t have pre-pitted dates, you can easily remove the pit while keeping the date intact and still looking neat. It’s a simple step that makes stuffing them a breeze, and the result is these perfectly sweet, chewy little snack bites that are just as fun to make as they are to eat!
One of our all-time favorite hacks for boosting any cookie treat, cookie stuffed dates included, is a sprinkle of flakey sea salt. Just a tiny pinch on top can take something sweat and make the flavors pop, adding a subtle yet massive change in flavor that balance the sweetness perfectly. We use it on cookies, brownies, and so much more, and it never fails to make each bite taste just a little more special!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for cookie stuffed dates success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best treats possible!
Cookie Stuffed Dates
Ingredients
- 2 tbsp butter
- 2 tbsp brown sugar
- 1/2 an egg yolk
- 1/8 tsp vanilla extract
- 5 tbsp All-purpose flour
- 3 tbsp chocolate chips/chunks
- 1/8 tsp baking powder
- Flakey sea salt
- 16 dates
Method
- Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.
- In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and brown sugar for 1–2 minutes, until light and off-white.
- Mix in the vanilla extract and egg yolk until fully combined.
- Add the all-purpose flour and baking powder, then gently fold in the chocolate chips or chunks just until incorporated.
- Scoop 1-teaspoon portions of cookie dough and place on the prepared baking sheet.
- Split each date open and place a portion of cookie dough into the center.
- Bake for 7–8 minutes, until the dough is set but still soft.
- Let the cookie-stuffed dates rest on the baking sheet for about 10 minutes before transferring.
- Finish with flaky sea salt, if desired.
- Enjoy fresh, or store in a chilled environment for up to 8 days.
