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Easy Caramel Cookie Dunkers with Date Syrup

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Easy Caramel Cookie Dunkers on parcment paper

You are going to love this Easy Caramel Cookies Recipe. The perfect cookie dunkers with crispy, buttery edges and soft insides. My kids love the cookie dunkers from Trader Joe’s, so I decided to make my own version at home. The date syrup (Silan) gives the cookies a wonderful caramel flavor and a Middle Eastern touch.

Dunker cookies are a delightful treat or snack you may enjoy with a hot or cold beverage. One of my favorite memories from childhood is those days when I would come home from school to find freshly baked cookies waiting on the counter. So make a batch and enjoy it with your kids this week!

Ingredients Overview 

Before you start baking using this cookie recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Butter: Unsalted and softened to room temperature. Allow the butter to sit out on the counter for about 1-2 hours before starting your recipe. The amount of time depends on the weather and how cool you keep your kitchen.

Date Syrup: The star of the recipe. Date syrup, also called Silan, is a thick dark-brown, very sweet fruit syrup extracted from dates. It can be found online, at Trader Joe’s, and in Middle Eastern stores. I tried and liked a few brands (Affiliate Links): The Date Lady, Soom, and Trader Joe’s. Learn more about Date Syrup here.

Chocolate (optional): Milk or dark. These cookies are good without the chocolate drizzle, but they taste even better and look prettier with it.

Flour: All-purpose regular flour is perfect for this cookie recipe.

Baking powder: To help the cookies rise a bit.

Tips for Success:

Measure your flour correctly: When measuring your flour, avoid simply scooping it with a measuring cup. Instead, spoon it into your measuring cup and level it with the back of a knife. Another option is to use a digital scale. Weighing your ingredients is the most accurate method of measurement. 

How to measure date syrup? Grease a tablespoon with a little cooking spray or butter; the date syrup will slide right off.

How to cut dunkers?

Let the dough cool completely.

Use a pizza cutter or a serrated knife.

You can cut your dunkers into whatever size you prefer. However, the longer it is, the more fragile it will be.

Before it goes into the oven


How do you store baked cookies?

Make sure cookies cool completely before storing.

Store them at room temperature in an airtight container.

If cookies are stored in layers, use parchment or wax paper to separate them.

Cookies should last about 3-5 days. Just keep them sealed up.

How do you freeze baked cookies?

Place your cookies in a freezer bag or a container.

If cookies are stored in layers, use parchment or wax paper to separate them.

Baked cookies will be good in the freezer for up to 3 months.

What to serve with Dunkers?


Chocolate milk




Craving More Cookies?

Shortbread Tahini Bars

Game-Changing Tahini Chocolate Chunk Cookies

Chocolate Chip Pan Cookies

Cut-Out Butter Cookies

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

Easy Caramel Cookie Dunkers on parcment paper

Easy Caramel Cookie Dunkers

Author Rachel
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Yield 18 cookies
Print Pin Recipe


The perfect cookie dunkers with crispy, buttery edges and soft insides. The date syrup (Silan) gives the cookies a wonderful caramel flavor and a Middle Eastern touch.
Kosher, Dairy


  • 1 stick + 3 Tablespoons (150g) unsalted butter at room temperature
  • ¾ cup (150g) granulated sugar
  • 1 ½ cups (210 grams) all-purpose flour
  • 1 teaspoon 5 grams baking powder
  • 3 tablespoons date syrup
  • a pinch of salt


  • 1.7 oz (50 grams) chocolate (dark or milk)
  • 1 teaspoon coconut oil or canola oil 


  • Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper and set it aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
  • Add flour, baking powder, date syrup, and salt. Blend until combined, and the dough comes together in large pieces.
  • Use your hands to divide the dough in half, pressing it together to compact it into two flat and long rectangles. Wrap the rectangles in plastic wrap and refrigerate them for 30-60 minutes.
  • Once the dough has chilled, transfer the cookie dough to the prepared baking sheet. Make sure to space out the rectangles on the baking sheet.
  • Bake for 15 to 20 minutes until the edges are golden brown.
  • Allow the dough to cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
  • When rectangles are cooled, use a pizza cutter or a serrated knife to cut them into strips.
  • Melt the chocolate and coconut oil in the microwave or a double boiler, stirring until smooth. Drizzle the chocolate over the cookies with a teaspoon or a piping bag.
  • Place the cookie sticks on the baking sheet and allow the chocolate to set until it's fully hardened. Remove the cookies from the baking sheet and serve or store them in an airtight container.
Tried this recipe? Tag@mamalivingabroad

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