Sticky Toffee Pudding Cookies (Print Version)

Soft cookies featuring dates and brown sugar with rich toffee glaze

# What You Need:

→ Cookie Components

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

# Directions:

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 sit for 10 minutes to soften.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
04 - Beat in the egg and vanilla extract until fully incorporated.
05 - In a separate bowl, whisk together flour, baking powder, and salt.
06 - Add dry ingredients to the wet mixture and mix just until combined. Fold in the softened date mixture including all liquid.
07 - Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are set and centers appear slightly underbaked. Cool on pan for 5 minutes, then transfer to wire rack.
09 - Melt butter and brown sugar in a small saucepan over medium heat, stirring until dissolved. Add cream and salt, bring to a simmer, and cook for 1-2 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 Tips:

01 -
  • The date mixture creates pockets of intense caramel flavor that you cannot get from sugar alone
  • These cookies stay soft for days thanks to the fruit and brown sugar combination
  • The toffee glaze transforms them from ordinary cookies into something that feels like a dessert from a proper British pudding course
02 -
  • The date mixture should be folded in gently to avoid breaking down the caramelized texture you created
  • Underbaking these cookies slightly is crucial since they continue cooking on the hot baking sheet and the moisture from dates keeps them soft
  • The glaze thickens quickly as it cools, so work steadily when drizzling
03 -
  • Room temperature ingredients are essential for proper creaming, so take everything out of the refrigerator at least 30 minutes before starting
  • A cookie scoop ensures uniform sizing which helps all cookies bake at the same rate

Go Back