Sticky Toffee Pudding Cookies (Printable)
Soft, chewy cookies with dates and brown sugar, topped with rich 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 It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
02 - Combine the chopped dates and boiling water in a small bowl. Stir in the baking soda and let the mixture sit for 10 minutes to allow the dates to soften completely.
03 - In a large bowl, beat the softened butter, dark brown sugar, and granulated sugar together until the mixture is light and fluffy, approximately 2-3 minutes.
04 - Beat in the egg and vanilla extract until fully incorporated into the butter mixture.
05 - In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
06 - Add the dry ingredient mixture to the wet ingredients and mix just until combined. Be careful not to overmix.
07 - Fold the softened date mixture and its soaking liquid into the dough until evenly incorporated throughout.
08 - Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading during baking.
09 - Bake for 10-12 minutes until the edges are set but the centers still appear slightly underbaked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
10 - While cookies cool, melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly until dissolved. Add the heavy cream and salt, bring to a simmer, and cook for 1-2 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
11 - Drizzle the warm toffee glaze over the cooled cookies. Allow the glaze to set before serving.
# Expert Advice:
01 -
- They capture all the deep molasses richness of traditional sticky toffee pudding in handheld form
- The texture is impossibly chewy with crispy edges, exactly how a good cookie should be
- That warm toffee glaze transforms them from ordinary cookies into something genuinely special
02 -
- The underbaked center look is exactly what you want, as the cookies continue cooking on the hot baking sheet
- That date soaking liquid is liquid gold, so do not drain it off before mixing it into the dough
- The glaze needs to cool slightly but still be warm when you drizzle it for the best consistency
03 -
- Chop your dates into small, uniform pieces so they distribute evenly throughout every cookie
- If your glaze seizes, add a teaspoon of cream and gently warm it again while stirring