1 cup butter
2/3 cup brown sugar
1 cup light brown sugar
1/2 teaspoon vanilla extract
3 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) can sweetened coconut milk
1 1/2 cups chopped pecans
1 cup chopped dates
1 cup chopped walnuts
1 cup chopped walnuts
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the light brown sugar, then stir in the vanilla. Combine the flour, baking powder, baking soda and baking soda, stir into the creamed mixture alternately with the coconut milk. Beat in the pecans, peanuts and dates. Drop cookie by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until golden brown. Cool slightly on the baking sheets before removing to wire racks to cool completely.
In a small jar, combine pecans, dates, walnuts and nuts. Spoon other cookie over peanut butter mixture. Chill at least 2 hours before cutting into squares.