Description
These Sticky Toffee Pudding Cookies combine the rich, caramel flavors of traditional sticky toffee pudding in a soft, chewy cookie form. With luscious medjool dates, warm cinnamon, and a drizzle of caramel sauce topped with whipped cream, these cookies offer a decadent treat perfect for dessert or special occasions.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup chopped Medjool dates (pitted)
- 2–3 tbsp water
Topping
- Caramel sauce (store-bought or homemade)
- Whipped cream or whipped topping (fresh or canned)
- Optional: extra chopped dates or sea salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Dates: In a small saucepan, simmer the chopped Medjool dates with 2 to 3 tablespoons of water over medium heat until the dates soften, about 3 to 5 minutes. Mash the dates slightly with a spoon to create a chunky paste, then allow this mixture to cool to room temperature.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, indicating that air has been incorporated to help the cookies rise.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly to the creamed butter and sugar until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet butter mixture, stirring gently until just incorporated to avoid overmixing, which can toughen cookies.
- Fold in Dates: Carefully fold the mashed date mixture into the dough. The dough will be soft and sticky, which is perfect for this recipe’s chewy texture.
- Shape Cookies: Using a tablespoon measure, scoop the dough and place the balls onto the prepared baking sheets, spacing them adequately. Slightly flatten each ball with your fingers or the back of a spoon for even baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool: Allow the cookies to cool completely on the baking sheets to firm up properly before decorating.
- Decorate: Drizzle each cooled cookie generously with caramel sauce for that signature sticky toffee flavor.
- Top with Whipped Cream: Just before serving, add a swirl of fresh or canned whipped cream on top. Optionally, sprinkle with extra chopped dates or a pinch of sea salt for added texture and flavor contrast.
Notes
- Make sure the dates are well mashed but still slightly chunky for the best texture.
- If the dough feels too sticky to handle, chill it briefly in the refrigerator for 10-15 minutes before scooping.
- Use parchment paper to prevent sticking and burning on the baking sheets.
- For a richer flavor, homemade caramel sauce is recommended but store-bought works well too.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Reheat cookies slightly before serving if you want to enjoy the caramel warm and gooey.
