Frying Pan Cookies
Frying Pan Cookies deliver a fudgy, date-studded center wrapped in a light, crispy crunch from rice cereal and coconut. Buttery and gently spiced with vanilla, they set up in the fridge and finish with a dusting of confectioners’ sugar for a nostalgic bite. Ideal for make-ahead dessert trays, holiday swaps, or an anytime sweet nibble.
- Prep15 min
- Cook10 min
- Serves48
- DifficultyEasy
- 1
Melt the butter or margarine in a heavy skillet. Add the slightly beaten eggs. Stir in the dates, sugar, salt, and vanilla. Cook over low heat, stirring constantly, until thick and well blended.
- 2
Have the crisp rice cereal and chopped nuts ready in a large bowl. Stir the cooked mixture into them until coated.
- 3
Chill. Drop by teaspoonful onto a cookie sheet. Chill again. When cold, roll in a crisp rice crumb and coconut mixture or in powdered sugar.
- Calories 104.72 kcal Moderate
- Protein 1.25 g Low Source
- Carbs 19.68 g Moderate
- Total Fat 2.53 g Low Source
- Saturated Fat 1.12 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 9.9 mg Low Source
- Sodium 8.55 mg Low Source
- Fiber 1.32 g Low Source
- Sugar 10.05 g High
- Added Sugar 0.41 g Low Source
- Calcium 5.65 mg Low Source
- Iron 0.46 mg Low Source
- Potassium 83.11 mg Low Source
- Vitamin A 3.78 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.13 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
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