Sticky Toffee Pudding Cookies (Printable)

Soft date-filled cookies with brown sugar and rich toffee glaze

# What You 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.
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 the liquid until evenly distributed throughout the dough.
08 - Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 10 to 12 minutes until edges are set and centers appear slightly underbaked. Cool on the pan for 5 minutes, then transfer to a 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 the warm toffee glaze over cooled cookies. Allow glaze to set before serving.

# Expert Tips:

01 -
  • The dates keep these cookies incredibly moist for days unlike other cookies that dry out
  • That toffee glaze transforms a simple cookie into something that feels decadent and special
  • They taste exactly like traditional sticky toffee pudding but in handheld form
02 -
  • Don't skip the step of letting the date mixture sit for 10 minutes it is essential for softening the dates properly
  • The cookies will look underbaked when you take them out but they continue cooking on the hot baking sheet
  • The glaze thickens as it cools so work quickly when drizzling or gently rewarm if needed
03 -
  • Chop the dates into very small pieces so they distribute evenly throughout the dough rather than clustering in spots
  • Weigh your flour if possible using a kitchen scale for the most consistent results every time

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