Caramel Bits with Dates and Walnut Cookie

Closeup of caramel chips with dates and walnut cookies.

5 from 1 vote

Caramel Bits with Dates and Walnut Cookie

Caramel and dates are a perfect combination of flavors. Add the delicate mascarpone cheese along with a few chopped walnuts and you will love this combo of flavors.

Prep Time15

Total Bake Time36

Chill2

Total Time2 51

Course: Cookies, Fall, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 175kcal

Ingredients

½ cup Butter unsalted room temperature
1 ¼ cups Sugar white
2 Eggs room temperature
½ teaspoon Vanilla Extract
8 oz Mascarpone
2 ½ cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Kosher Salt
¾ cup Dates
½ cup Caramel bits
½ cup Chopped walnuts

Instructions

Take the large 7 dates, cut them in half, take out the pit, and dice the halves into small pieces. I did get about ¾ of a cup of dates when loosely added to the measuring cup. Don't smash them into the measuring cup to measure; it will be hard to separate them throughout the cookie dough when added. Weigh or measure the sugar into a bowl and set aside. In another bowl, weigh or measure the flour, salt, and baking powder, running a whisk to blend.
Add the sugar and butter to a stand mixer and blend for 2 for about 3 minutes on medium speed. Add one egg and incorporate before adding the 2nd egg. Stop and scrape down the sides and across the bottom. Add the vanilla extract and mascarpone and blend. Stop the mixer, add the dates, walnuts, and caramel bits and turn the mixer on for about 30 seconds or less.
Grab a good one-piece spatula and take the cookie dough in the bowl off the stand. Fold the flour mixture a third at a time until it is all incorporated into the cookie dough. Cover the bowl and refrigerate for at least 2 hours.
Preheat your oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. Taking the cookie dough out of the refrigerator and using a medium cookie scoop, place 12 scoops on one of the cookie sheet pans. Bake for 12-14 minutes (mine were perfect at 13 minutes). After pulling the cookies out of the oven, leave them on the cookie sheet pan for 1 minute before moving them to a cooling rack to finish cooling.

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