Description
These chewy date cookies are packed with rich flavor, toasted pecans, and buttery dough for the perfect balance of soft and crunchy in every bite.
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup butter at room temperature
1 cup granulated sugar
½ cup packed light brown sugar
3 eggs at room temperature
1 tsp vanilla
1 ½ cups chopped pecans, toasted
1 ½ cups chopped pitted dates
Instructions
1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl, combine flour, baking soda, and salt.
3. In a mixer, beat butter, granulated sugar, and brown sugar until combined, about 2 minutes.
4. Add eggs one at a time, then add vanilla.
5. Gradually add the flour mixture on low speed until incorporated.
6. Stir in pecans and dates.
7. Chill dough for 2 hours or overnight.
8. Scoop chilled dough onto baking sheets, 2 inches apart (about 48 cookies).
9. Bake for 8–11 minutes until golden brown and puffed.
10. Cool on sheet for 5 minutes before transferring to wire racks.
Notes
This recipe is adapted from Tori Avey and remains unchanged because it’s perfect as is.
Store cookies in an airtight container at room temperature for 5–7 days.
Make the dough up to 2 days ahead or freeze in logs for easy baking later.
For a nut-free option, omit the pecans or replace with walnuts.
You can find dates in most grocery stores near raisins or use date paste if available.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 250
- Sugar: 19g
- Sodium: 226mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg