Chewy Date Cookies
Incredibly easy and delicious chewy date cookies that taste like pure nostalgia. Perfect for a rainy afternoon, a sweet surprise for a friend, or just because you deserve something utterly delicious.
Equipment
- Electric mixer or whisk and elbow grease
- Large bowl
- Medium-sized bowl
- Spatula
- Baking Sheet
- Parchment paper
- Wire rack
- Cookie scoop optional, for uniform size
Ingredients
Main ingredients
- 0.75 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon almond extract
- 1.75 cup all-purpose flour
- 1 teaspoon baking soda
- 0.75 teaspoon salt
- 0.75 cup chopped dates Medjool dates recommended
- 0.75 cup chopped pecans
- 0.75 cup chopped almonds
Instructions
- In a large bowl, beat together softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the egg and almond extract. Beat again until nicely combined and smooth.
- In a separate medium bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed or with a spatula until just combined. Do not overmix.
- Gently stir in the chopped dates, pecans, and almonds until evenly distributed.
- Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared sheet, leaving some space between them.
- Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store chewy date cookies in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate for a day or two or freeze for up to 2-3 months.