Sticky Toffee Pudding Cookies (Printable)
Soft, chewy cookies featuring sweet dates and rich brown sugar, topped with a buttery toffee glaze for extra indulgence.
# What You'll 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
# How to Make It:
01 - Preheat oven to 350°F and 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 - Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
04 - Mix in egg and vanilla extract until fully incorporated.
05 - Whisk together flour, baking powder, and salt in a separate bowl.
06 - Add dry ingredients to wet mixture and stir until just combined. Fold in softened date mixture including all liquid.
07 - Drop tablespoon-sized dough portions onto prepared baking sheets, spacing 2 inches apart.
08 - 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.
09 - 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 for 1 to 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 Hacks:
01 -
- The dates keep these cookies impossibly moist for days, unlike typical cookies that dry out
- That warm toffee glaze takes five minutes but makes them taste like you spent hours in the kitchen
02 -
- The centers will look slightly underbaked when you pull them out, but they continue cooking on the hot pan
- Adding the date soaking liquid into the dough is non-negotiable for that authentic sticky toffee texture
03 -
- Chop dates into smaller pieces than you think necessary so they distribute evenly throughout the dough
- A tiny pinch of flaky sea salt on the wet glaze creates that professional bakery finish