Sticky Toffee Pudding Cookies (Printable)
Soft chewy date cookies with rich toffee glaze, inspired by classic British pudding
# What You'll Need:
→ For the Cookies
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→ For the Toffee Glaze
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# How To Make:
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 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 the prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 10-12 minutes, until edges are set and centers look just underbaked. Let cool on the pan for 5 minutes, then transfer to a wire rack.
10 - Melt the 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 1-2 minutes until slightly thickened. Remove from heat and stir in vanilla.
11 - Drizzle the warm toffee glaze over cooled cookies. Let set before serving.
# Expert Tips:
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- These cookies capture everything magical about traditional sticky toffee pudding but in handheld form
- The date mixture creates an almost caramelly depth that makes people ask what your secret ingredient is
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- Do not skip the step of softening dates with baking soda, it creates the proper texture and prevents tough bits in your cookies
- The cookies will look slightly underbaked when you pull them out but they continue cooking on the hot pan
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- Chop your dates by hand instead of using a food processor for better texture control
- Room temperature ingredients ensure proper emulsification and consistent cookie spread