Sticky Toffee Pudding Cookies (Print View)

Soft, chewy cookies with dates and brown sugar topped with rich toffee glaze. A British-inspired twist on classic pudding flavors in cookie form.

# What You Need:

→ Cookie Dough

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 Steps:

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 stand for 10 minutes until dates soften.
03 - Beat softened butter, dark brown sugar, and granulated sugar in a large bowl until light and fluffy.
04 - Mix in egg and vanilla extract until fully incorporated.
05 - Whisk together flour, baking powder, and salt in a separate bowl.
06 - Gradually add dry ingredients to wet mixture, mixing just until combined. Fold in softened date mixture with all soaking liquid.
07 - Drop tablespoon-sized dough portions onto prepared baking sheets, leaving 2 inches between each cookie.
08 - Bake for 10 to 12 minutes until edges are set and centers appear slightly underbaked. Cool on pans for 5 minutes before transferring to wire rack.
09 - 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 to 2 minutes until thickened. Remove from heat and stir in vanilla.
10 - Drizzle warm toffee glaze over cooled cookies. Allow glaze to set before serving.

# Expert Hints:

01 -
  • The dates keep these cookies incredibly moist for days unlike other cookie recipes that dry out
  • That toffee glaze transforms them from ordinary cookies into something that feels like a fancy dessert
  • They come together in under an hour but taste like they took all afternoon to make
02 -
  • The date mixture will bubble when you add baking soda which is completely normal and exactly what should happen
  • Underbaking these cookies slightly is crucial because they continue cooking on the hot baking sheet
  • The glaze thickens as it cools so work quickly when drizzling or reheat gently if needed
03 -
  • Use dark brown sugar instead of light for a more intense molasses flavor
  • Let the dough rest in the refrigerator for 30 minutes if you want thicker cookies

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