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Last Updated on March 3, 2026 by becky
A recipe for cookie dough date balls made with pitted dates, peanut butter, brown sugar, and miniature chocolate chips. The easiest chocolate chip date balls for breakfast or snacking!
Why Make These Cookie Dough Date Balls?
I’m a big fan of dates for snacking. These coconut date balls are in frequent rotation in my kitchen, and I love a good date-based energy bar. But energy bars are expensive, so while I’ll sometimes buy one as a treat, I usually make my own date snacks at home.
Requiring just seven ingredients and about 15 minutes to mix and roll, these cookie dough date balls are reminiscent of the store-bought bars, but are super easy to prepare using staples you probably already have in the pantry.
Made with pitted dates, peanut butter, brown sugar, vanilla, and miniature chocolate chips, my recipe captures the flavor of a chocolate chip cookie (or a scoop of cookie dough hummus…) in an easily portable format. Once made, they’ll keep in the refrigerator for up to two weeks, so you can grab a few straight from the fridge on your way out the door, or pop them into a reusable food storage container for an on-the-go breakfast or mid-afternoon snack.
Ingredients for Making Chocolate Chip Date Balls
To make this chocolate chip date ball recipe, you’ll need the following ingredients:
- Dates – You’ll need 115 grams, or about 3/4 cup US cup, of dates. (This should equal roughly 12-15 whole dates.) Make sure you’re using pitted dates—the kind with pits will break your food processor, and your teeth!
- Peanuts – You can use roasted and salted or roasted and unsalted peanuts. (I find that the salt helps to balance out the sweetness of the chocolate and sugar.) Taste and adjust the sea salt accordingly, especially if using unsalted peanuts.
- Creamy Peanut Butter – Opt for a traditional creamy peanut butter, not a “natural” peanut butter, which can make the finished balls feel oily rather than smooth. I have not tested this recipe with other nut butters.
- Light Brown Sugar – Light brown sugar adds sweetness and gives the balls their classic “cookie dough” taste. Dark brown sugar or muscovado sugar will also work.
- Vanilla Extract – I used vanilla extract for these date balls, but feel free to substitute your favorite vanilla bean paste (Nielsen-Massey is my go-to brand) or the scrapings of 1/2 vanilla pod.
- Fine Sea Salt – A pinch of fine sea salt cuts the sweetness of the brown sugar and chocolate.
- Miniature Chocolate Chips – Smaller chocolate chips, miniature chocolate chips, or pieces of finely chopped dark chocolate work best in this recipe. Avoid large chocolate chips or baking callets; they’re too big to roll and bite.
Additional Mix-Ins
These date balls provide a great base for additional mix-ins. Try adding chia seeds for protein, chopped walnuts or sunflower seeds for crunch, or a teaspoon or two of unsweetened cocoa powder to make chocolate chocolate chip cookie dough. Or, knead in a pinch of your favorite cookie baking spice, such as ground cinnamon, ground nutmeg, or homemade mixed spice.
Make-Ahead and Storage Suggestions
Layer date balls between sheets of parchment or wax paper. Store in an airtight container in the refrigerator for up to 2 weeks.
For on-the-go snacking, pop a few date balls into a plastic food storage bag or a mini food storage container.
Other date balls and oatmeal balls you might enjoy:
Coconut Date Balls
Pumpkin Oatmeal Balls
Chocolate Peanut Butter Oatmeal Balls
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Cookie Dough Date Balls
- Total Time15 minutes
- Yield12 1-inch date balls 1x
Chocolate chip cookie dough date balls made with pitted dates, peanut butter, brown sugar, and miniature chocolate chips.
Ingredients
115 grams pitted dates (3/4 cup, or 12-15 dates)
70 grams roasted and salted peanuts (1/2 cup)
25 grams creamy peanut butter (1 tablespoon)
30 grams light brown sugar (2 tablespoons, packed)
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
45 grams miniature chocolate chips (1/4 cup)
Instructions
Line a plate or a small tray with parchment, wax paper, or a silicone mat.
With a sharp chef’s knife, coarsely chop the dates.
In the bowl of a food processor, combine the dates, roasted and salted peanuts, creamy peanut butter, light brown sugar, vanilla extract, and fine sea salt. Process until a sticky dough forms, about 2 minutes, pausing to scrape down the sides of the bowl as necessary.
Scoop mixture into a bowl. With your hands, knead in the miniature chocolate chips.
With a tablespoon or cookie scoop, divide the date mixture into 12 equally-sized portions.
Roll into smooth balls. Enjoy immediately, or refrigerate until ready to serve.
Layer leftover date balls between sheets of parchment or wax paper. Refrigerate in an airtight container for up to 2 weeks.
