Sticky Toffee Pudding Cookies (Printable version)
Chewy date-filled cookies with brown sugar and buttery toffee glaze
# What You'll Need:
→ For the Cookies
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
→ For the 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 the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, combine chopped dates and boiling water. 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 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 liquid until evenly incorporated.
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 look just underbaked. Let cool on the pan for 5 minutes, then transfer to a wire rack.
10 - While the cookies cool, make the toffee glaze: In a small saucepan over medium heat, melt the butter and brown sugar, 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. Let set before serving.
# Expert advice:
01 -
- The dates keep these cookies impossibly moist for days, unlike any other cookie I have ever made
- That warm toffee glaze turns an ordinary afternoon into something that feels like a proper British pudding shop
02 -
- That date soaking liquid is liquid gold and absolutely must be folded into the dough or your cookies will turn out dry and disappointing
- The glaze thickens quickly as it cools, so have your cookies ready and work fast when you drizzle it on
03 -
- Let the cookies cool completely before glazing or the warm cookies will melt the glaze right off and you will lose all that beautiful drippy detail
- If your glaze becomes too thick to drizzle, gently warm it for just a few seconds and it will become perfectly pourable again