These soft and chewy date and brown butter cookies are rich, nutty, and perfectly balanced. The browned butter adds deep caramel notes, while chopped dates bring natural sweetness and a tender bite. Finished with toasted nuts, every cookie feels indulgent yet comforting, making them ideal for sharing or savoring with a cup of tea or coffee.
Why You’ll Love This Recipe
These cookies strike the perfect balance between soft and chewy with crisp edges and a tender center. Brown butter elevates the flavor with a warm, toasty depth that pairs beautifully with sweet dates. The combination of walnuts and almonds adds texture and richness without overpowering the dough. This recipe is reliable, well-tested, and produces bakery-style cookies at home with simple ingredients and clear steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, room temperature
2 tablespoons unsalted butter, reserved for browning
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar, firmly packed
6 tablespoons granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup dates, pitted and chopped
1 cup walnuts, toasted and chopped
1/2 cup almonds, toasted and chopped
Directions
In a small saucepan over medium heat, melt 2 tablespoons of the butter. Continue cooking, swirling occasionally, until the butter foams and develops a nutty aroma with brown specks at the bottom. Remove from heat and allow it to cool completely.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the remaining room-temperature butter with the cooled brown butter, brown sugar, and granulated sugar until smooth and creamy.
Add the egg and vanilla extract. Mix on low speed until fully incorporated.
Gradually add the dry ingredients and mix just until combined. Do not overmix.
Gently fold in the chopped dates, walnuts, and almonds until evenly distributed.
If the dough feels warm or very soft, refrigerate it for 20 to 30 minutes.
Scoop the dough onto the prepared baking sheets, leaving space between cookies.
Bake small cookies for 8 to 10 minutes and large cookies for 10 to 13 minutes, until the edges are set and the centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe yields about 24 cookies.
Prep time: 30 minutes
Cook time: 60 minutes total, including multiple batches
Total time: approximately 1 hour and 30 minutes
Variations
You can replace walnuts with pecans for a slightly sweeter, buttery flavor. For extra warmth, add 1/2 teaspoon of ground cinnamon to the dry ingredients. If you prefer a less sweet cookie, reduce the granulated sugar by 1 tablespoon without affecting texture. A sprinkle of flaky salt on top before baking enhances the brown butter flavor.
Storage/Reheating
Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months. To reheat, warm cookies in a 300°F oven for 5 minutes or microwave briefly until just soft.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours before baking.
Do I have to brown the butter?
Browning the butter is highly recommended, as it adds depth and richness to the flavor.
What type of dates work best?
Soft, fresh dates work best for moisture and sweetness. Chop them finely for even distribution.
Can I skip the nuts?
Yes, you can omit the nuts or replace them with seeds if desired.
Why should the butter be room temperature?
Room-temperature butter creams better with sugar, helping create a soft and airy cookie texture.
Can I freeze the cookie dough?
Yes, portion the dough and freeze for up to 2 months. Bake directly from frozen with a slightly longer bake time.
How do I know when the cookies are done?
The edges should be set while the centers remain soft and slightly underbaked.
Can I make smaller cookies?
Yes, smaller cookies bake faster, usually in 8 to 9 minutes.
Why did my cookies spread too much?
The dough may have been too warm. Chilling it before baking helps control spreading.
Can I double this recipe?
Yes, the recipe doubles well with no changes to method.
Conclusion
Date and brown butter cookies are a perfect blend of rich flavor, chewy texture, and comforting sweetness. With toasted nuts, fragrant brown butter, and tender dates, this recipe delivers cookies that feel both classic and special. Whether baked for a gathering or enjoyed at home, these cookies are sure to become a favorite.
These chewy date and brown butter cookies are packed with nutty richness, natural sweetness from chopped dates, and a hint of crunch from toasted nuts. They’re bakery-style cookies made easily at home with deep caramel flavor and irresistible texture.
Author:Sophia
Prep Time:30 minutes
Cook Time:60 minutes (including multiple batches)
Total Time:1 hour 30 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup unsalted butter, room temperature
2 tablespoons unsalted butter (for browning)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar, firmly packed
6 tablespoons granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup dates, pitted and chopped
1 cup walnuts, toasted and chopped
1/2 cup almonds, toasted and chopped
Instructions
In a small saucepan, melt 2 tablespoons of butter over medium heat. Continue cooking, swirling occasionally, until it foams and turns golden brown with a nutty aroma. Set aside to cool completely.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a bowl, sift together flour, baking soda, and salt. Set aside.
In a large bowl, beat the room-temperature butter with cooled brown butter, brown sugar, and granulated sugar until smooth and creamy.
Add the egg and vanilla extract. Mix until fully incorporated.
Gradually mix in the dry ingredients just until combined. Do not overmix.
Fold in chopped dates, walnuts, and almonds.
If dough is very soft, refrigerate for 20–30 minutes.
Scoop dough onto baking sheets, spacing cookies apart.
Bake small cookies for 8–10 minutes or large cookies for 10–13 minutes, until edges are set and centers are soft.
Cool cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add 1/2 teaspoon ground cinnamon for extra warmth.
Top with flaky salt before baking for a sweet-savory twist.
Swap walnuts with pecans if preferred.
Reduce sugar slightly if less sweetness is desired.
