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Date Skillet Cookie
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up no-bake date skillet cookies for a delicious twist on traditional treats. Simmer dates, sugar, and eggs until sticky, then mix in cereal, coat with coconut, and savor the sweet results!
Ingredients:
  • 1 cup sugar
  • 2 large eggs
  • 1/4 teaspoon salt
  • 8 ounces chopped dates (see recipe note)
  • 2 tablespoons butter (salted or unsalted)
  • 1 teaspoon vanilla extract
  • 2 cups puffed rice cereal, such as Rice Krispies
  • 1 1/2 cups sweetened or unsweetened shredded coconut
  • 1/2 cup finely chopped pecans (preferably toasted ), optional
Instructions:
  • Prepare the sheet pan by lining a rimmed sheet pan with parchment paper or a silicone baking mat, then set it aside.
  • Prepare the egg mixture: In a large, heavy-bottomed, deep skillet (such as a 10-inch cast iron skillet), off the heat, crack the eggs and add the sugar and salt. Whisk until well combined. Stir in the chopped dates. Heat the skillet over medium heat and stir constantly until the mixture becomes foamy, dates soften, and a paste forms (3-6 minutes). Look for steam rising and a visible trail from the whisk. Bring to a boil and cook for 1 minute, whisking continuously. Remove from heat and whisk in the butter and vanilla until fully melted and combined.
  • Combine the cereal with the date mixture in the skillet until well coated. Use a small cookie scoop to transfer rounded tablespoons of the mixture onto a lined baking sheet. The shape can be perfected later.
  • Coat the cookies in the coconut mixture, gently rolling them in your palms to shape them round. Place the coated cookies on a baking sheet. Let them cool completely before storing. Enjoy immediately or let them set for a few hours for best results. Store in an airtight container at room temperature for 4 to 5 days or freeze for up to 1 month. Don't forget to leave a star rating and review if you loved the recipe!

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