Imagine a dessert that combines the rich, decadent flavors of traditional British sticky toffee pudding with the irresistible charm of a perfectly baked cookie. These Sticky Toffee Pudding Cookies are not just a treat; they're a culinary experience that transforms a classic dessert into a handheld delight. With soft, chewy texture, deep caramel notes, and a hint of sweetness from tender dates, these cookies will transport you to a cozy British tea room with just one bite!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: British
Serves: 24 cookies
Ingredients
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Place chopped dates in a heat-safe bowl and pour boiling water over them. Let the dates soften and cool for 10 minutes, allowing them to absorb the water.
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- Drain the softened dates slightly, reserving a small amount of the liquid. Mash the dates into a rough puree using a fork.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in the mashed dates, ensuring they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Drizzle with additional toffee sauce or caramel for extra indulgence before serving.
Tips
- Use fresh, high-quality dates for the most intense flavor. Medjool dates work exceptionally well.
- When creaming butter and sugar, ensure they're fully combined and fluffy for a lighter cookie texture.
- Don't overmix the dough after adding flour to keep the cookies tender.
- Let the dates cool slightly after soaking to prevent them from cooking the egg when mixed.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For an extra indulgent touch, drizzle warm toffee sauce over the cooled cookies.
- Store cookies in an airtight container to maintain their soft, moist texture.
- These cookies taste even better the next day as the flavors continue to develop.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
