Soft Date Caramel Pecan Cookies
These soft date caramel cookies are tender and cake-like, built on a butter and avocado oil dough that puffs beautifully. Each cookie hides a spoonful of salted date caramel that melts right into the center with a little extra fun with pecans. They’re sweet in a natural way, full of warm flavor and a little bit of gooey texture.
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Blender or food processor
Ingredients
Cookie Dough:
- 5 tbsp unsalted butter softened
- ¼ cup avocado oil
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg or flax egg for vegan option
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp cornstarch
Date Caramel Filling:
- 6 Medjool dates pitted
- 2 tbsp warm water
- Pinch of salt
- ¼ tsp vanilla extract
- Flaky salt and chopped pecans for topping
Instructions
- Blend pitted dates with warm water, salt, and vanilla until smooth and thick. Set aside.
- In a large bowl, cream together the butter, avocado oil, and both sugars until smooth and slightly fluffy.
- Beat in the egg and vanilla until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch.
- Gradually add the dry mixture to the wet until a soft dough forms.
- Chill for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into 1½ tablespoon rounds and make a small indentation in the center.
- Spoon ½ teaspoon of date caramel into each indentation.
- Sprinkle with flaky salt or pecans if desired.
- Bake 10–12 minutes, until the edges are lightly golden and the centers look puffed.
- Cool 5 minutes before transferring to a wire rack.
Notes
The date caramel should be thick, not runny. Add an extra date if it feels too thin. You can store leftover caramel in the fridge for up to a week and spread it on toast or apple slices.
Cookies will remain soft for several days if kept sealed.