Sticky Toffee Pudding Cookies (Printable)
Soft, chewy date-filled cookies with brown sugar and rich toffee glaze. A British-inspired treat ready in under 35 minutes.
# What You Need:
→ Cookie Components
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→ Toffee Glaze
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# 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 stand for 10 minutes to soften.
03 - In a large bowl, beat the softened butter, dark brown sugar, and granulated sugar until light and fluffy.
04 - Beat in the egg and vanilla extract until fully incorporated.
05 - Whisk together the flour, baking powder, and salt in a separate bowl.
06 - Add the dry ingredients to the wet mixture and mix just until combined.
07 - Fold in the softened date mixture including all liquid until evenly distributed throughout the 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 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.
11 - Drizzle warm toffee glaze over cooled cookies. Allow glaze to set before serving.
# Expert Advice:
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- The dates keep these cookies incredibly moist for days, unlike most cookies that dry out
- That toffee glaze transforms a good cookie into something people will actually ask for the recipe
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- The date mixture should be completely cool before adding it to your dough, otherwise your butter will melt and affect the cookie texture
- Underbaking these by a minute is better than overbaking, they continue cooking on the hot pan
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- Room temperature ingredients make a huge difference in how evenly these bake
- If your glaze hardens too quickly, set the pan over very low heat for thirty seconds