Sticky Toffee Pudding Cookies (Print)
Soft chewy cookies with dates and brown sugar toffee glaze
# What You’ll Need:
→ Cookie Base
01 - 1 cup pitted dates, finely chopped
02 - 1/2 cup boiling water
03 - 1 teaspoon baking soda
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup packed dark brown sugar
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 3/4 cups all-purpose flour
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon salt
→ Toffee Glaze
12 - 1/4 cup unsalted butter
13 - 1/3 cup packed dark brown sugar
14 - 2 tablespoons heavy cream
15 - Pinch of salt
16 - 1/2 teaspoon vanilla extract
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine chopped dates and boiling water in a small bowl. Stir in baking soda and let sit for 10 minutes to soften.
03 - In a large bowl, beat butter, dark brown sugar, and granulated sugar until light and fluffy.
04 - Beat in egg and vanilla extract until fully incorporated.
05 - Whisk together flour, baking powder, and salt in a separate bowl.
06 - Add dry ingredients to wet mixture and mix just until combined.
07 - Fold in softened date mixture including liquid until evenly distributed throughout dough.
08 - Drop tablespoon-sized scoops onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 10-12 minutes until edges are set and centers appear slightly underbaked. Cool on pan for 5 minutes, then transfer to wire rack.
10 - Melt butter and brown sugar in a small saucepan over medium heat, stirring until dissolved. Add heavy cream and salt, bring to simmer, and cook 1-2 minutes until thickened. Remove from heat and stir in vanilla.
11 - Drizzle warm toffee glaze over cooled cookies. Allow glaze to set before serving.
# Expert Tips:
01 -
- They capture everything magical about British sticky toffee pudding but in handheld form
- The texture is somewhere between a cookie and a piece of cake, which is basically the best of both worlds
02 -
- Overbaking is the enemy here because these cookies continue cooking on the hot baking sheet
- The date mixture might look strange when you add it to the dough but trust the process completely
03 -
- Chop your dates quite small so they distribute evenly throughout each cookie
- The glaze should be warm but not hot when you drizzle it, or it will slide right off