Sticky Toffee Pudding Cookies (Printable)

Soft, chewy cookies with dates and brown sugar topped with rich toffee glaze

# 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 Make It:

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 to soften.
03 - In a large bowl, beat softened 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 all liquid until evenly distributed throughout dough.
08 - Drop tablespoon-sized scoops onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 10 to 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 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.
11 - Drizzle warm toffee glaze over cooled cookies. Allow glaze to set before serving.

# Expert Suggestions:

01 -
  • They capture everything magical about traditional sticky toffee pudding but in portable cookie form
  • The date mixture keeps them incredibly soft for days, unlike most cookies that go stale
  • That toffee glaze transforms something already good into something people will literally talk about for weeks
02 -
  • The underbaked centers are intentional, they continue cooking on the hot pan and set into that perfect fudgy texture
  • Let the glaze cool for about 2 minutes before drizzling or it slides right off the cookies
  • These actually taste better on day two when all the flavors have had time to become best friends
03 -
  • Chop the dates pretty small so they distribute evenly throughout the dough
  • If your glaze gets too thick while making it, add another teaspoon of cream to loosen it back up

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