2/3 cup butter, softened
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons packed brown sugar
1 tablespoon creamy peanut butter
1/2 cup brown sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (12 ounce) can sliced dates
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, flour, baking soda, baking powder, and sugar until smooth. Beat in the eggs, one at a time, then beat in the brown sugar. Combine the brown sugar, peanut butter, brown sugar, egg, and vanilla extract; blend thoroughly. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until cookies are light brown. Cool slightly on baking sheet before removing to cool completely.
While cookies are in the oven, drizzle with peanut butter glaze and spoon peanut butter onto one side of each cookie. Cookies are easily removed from the glaze. Cool completely and store cookies tightly covered in refrigerator.