Sticky Toffee Pudding Cookies (Printable View)
Chewy date-filled cookies with brown sugar and warm toffee glaze
# What You Need:
→ For the Cookies
01 - 1 cup (175 g) pitted dates, finely chopped
02 - 1/2 cup (120 ml) boiling water
03 - 1 teaspoon baking soda
04 - 1/2 cup (115 g) unsalted butter, softened
05 - 1/2 cup (100 g) packed dark brown sugar
06 - 1/4 cup (50 g) granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 3/4 cups (220 g) all-purpose flour
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon salt
→ For the Toffee Glaze
12 - 1/4 cup (55 g) unsalted butter
13 - 1/3 cup (75 g) packed dark brown sugar
14 - 2 tablespoons heavy cream
15 - Pinch of salt
16 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Preheat the 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, cream the butter, brown sugar, and granulated sugar until light and fluffy.
04 - Beat in the egg and vanilla extract until fully combined.
05 - In a separate bowl, whisk together the flour, baking powder, and salt.
06 - Add the dry ingredients to the wet mixture and mix just until combined.
07 - Fold in the softened date mixture including liquid until evenly incorporated.
08 - Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 10 to 12 minutes, until edges are set and centers look just 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 a simmer, and cook for 1 to 2 minutes until slightly thickened. Remove from heat and stir in vanilla.
11 - Drizzle warm toffee glaze over cooled cookies. Let set before serving.
# Expert Advice:
01 -
- They deliver all the comfort of sticky toffee pudding in half the time with way less fuss
- The date preparation trick creates the most incredibly moist texture that lasts for days
02 -
- The date mixture will look strange and foamy when you add the baking soda, but that's exactly what should happen
- Don't skip the cooling step before glazing, or the toffee will slide right off the warm cookies
03 -
- Chop the dates as finely as your patience allows for the smoothest texture throughout
- Weigh your flour if you can, since too much will make these cookies dense instead of chewy