Sticky Toffee Pudding Cookies

Imagine the deep, dark, buttery sweetness of a classic sticky toffee pudding, the moist date-studded cake, the rich toffee sauce, but transformed into a portable, chewy, utterly irresistible cookie.

That’s exactly what these sticky toffee pudding cookies are. They capture the soul-warming essence of the beloved British dessert in a handheld treat, with a soft-baked center, caramelized edges, and a luxurious drizzle of sticky toffee glaze. This recipe for sticky toffee pudding cookies delivers all the comfort in one perfect bite.

WHY THIS STICKY TOFFEE PUDDING COOKIES RECIPE IS A MUST-BAKE

This sticky toffee pudding cookies recipe is a masterclass in flavor translation.

• First, it authentically replicates the signature taste by using a date puree in the dough, which provides natural sweetness, moisture, and that quintessential depth.
• Second, the texture is pure bliss: chewy, soft, and slightly crisp around the edges.
• Third, they feature a two-fold toffee hit bits of chopped toffee in the dough and a silky toffee glaze on top.
• Furthermore, they fill your kitchen with the most incredible caramelized, buttery aroma.
• Finally, they are surprisingly simple to make, requiring no fancy equipment or techniques, just a love for spectacular desserts.

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INGREDIENTS FOR CHEWY, DATE-KISSED COOKIES

Gathering your ingredients is the first step to cookie magic for these sticky toffee pudding cookies. Here’s your complete list, broken down point by point.

For the Cookie Dough:

1. Medjool Dates & Water: You’ll need 1 cup of pitted Medjool dates (about 8-10 large, soft dates) simmered with ¾ cup of water. This cooks down into a rich, sticky puree that forms the deep, caramelized flavor base.
2. Dry Ingredients: Have 1 ¾ cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt ready. These provide structure, lift, and balance.
3. Butter & Sugar: Use ½ cup (1 stick) of softened, unsalted butter and ¾ cup of packed dark brown sugar. This duo creates a creamy foundation and delivers that essential molasses-like sweetness.
4. Wet Binders: You’ll need 1 large egg and 1 teaspoon of pure vanilla extract to bind the dough and add richness and aroma.
5. Star Add-In: Prepare ½ cup of chopped soft toffee bits (from bars like Heath or Skor). These pockets of candy melt into chewy, buttery bursts within each sticky toffee pudding cookie.

For the Sticky Toffee Glaze:
6. Cream & Butter: Have ¼ cup of heavy cream and 2 tablespoons of unsalted butter ready. They create a luxuriously smooth and pourable sauce.
7. Sugar for Sauce: You’ll need ½ cup of dark brown sugar once more. It dissolves into the cream and butter to form the signature, glossy toffee coating that crowns these cookies.

THE TOOLS YOU’LL NEED

You’ll need a small saucepan for the dates and toffee glaze, a food processor or blender for the date puree, and a stand mixer or hand mixer for the sticky toffee pudding cookie dough. Have mixing bowls, a spatula, baking sheets lined with parchment paper, and a cooling rack ready. A small spoon or piping bag will help with drizzling the finished glaze.

STEP-BY-STEP: HOW TO MAKE STICKY TOFFEE PUDDING COOKIES

The process for these sticky toffee pudding cookies is straightforward, with the date puree being the unique, flavor-packed first step.

1. Make the Date Puree: In a small saucepan, combine the pitted dates and water. Bring to a simmer over medium heat, then cook for 5-7 minutes until the dates are very soft and the water is mostly absorbed. Carefully transfer the warm mixture to a food processor and blend until a smooth, thick paste forms. Set aside to cool slightly.

2. Cream Butter and Sugar: In your mixer bowl, cream the softened butter and dark brown sugar together on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl.

3. Build the Dough: Beat in the egg and vanilla extract until fully combined. Add the slightly cooled date puree and mix until incorporated. The mixture may look curdled somewhat, which is fine. On low speed, gradually add the flour, baking soda, and salt, mixing just until no dry streaks remain. Finally, fold in the chopped toffee bits with a spatula.

CHILLING, SCOOPING, AND BAKING

4. Chill the Dough: Cover the bowl and refrigerate the sticky toffee pudding cookie dough for at least 30 minutes, or up to 24 hours. Chilling is crucial; it prevents overspreading and allows the flavors to deepen, giving you a thicker, chewier cookie.

5. Bake: Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, portion dough into 1.5-inch balls. Place them at least 2 inches apart on parchment-lined baking sheets. Bake for 10-12 minutes. The cookies will be puffed, golden at the edges, and soft in the center. They will settle and crackle as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

THE STICKY TOFFEE GLAZE FINALE

6. Make the Glaze: While cookies cool, make the glaze for your sticky toffee pudding cookies. In the same small saucepan (no need to wash it), combine the heavy cream, butter, and dark brown sugar. Cook over medium heat, stirring constantly, until the butter melts, the sugar dissolves, and the mixture comes to a gentle boil. Let it bubble for 1 minute, then remove from heat. It will thicken into a perfect, pourable glaze as it cools slightly.

7. Drizzle and Devour: Once the cookies are completely cool, drizzle the warm toffee glaze generously over each one. Let the glaze set for about 15 minutes. Then, try to resist eating them all at once!

PRO TIPS FOR PERFECT STICKY TOFFEE PUDDING COOKIES

For bakery-quality results from this sticky toffee pudding cookies recipe, follow these tips.

• First, use Medjool dates for their superior softness, sweetness, and flavor.
• Second, ensure your date puree is cool before adding it to the butter mixture to prevent melting the butter.
• Third, do not skip the chill time; it’s the secret to the perfect texture.
• Finally, let the cookies cool fully before glazing, or the warm glaze will melt into the cookie instead of setting on top.

DELICIOUS RECIPE VARIATIONS

This sticky toffee pudding cookies base recipe is wonderfully adaptable.

• For Sticky Toffee Pudding with Ice Cream Cookies, sandwich a small scoop of vanilla ice cream between two cookies.
• For a Salted Caramel Twist, sprinkle a little flaky sea salt over the glaze before it sets.
• For Nutty Toffee Cookies, add ⅓ cup of chopped toasted pecans or walnuts to the dough.

STORAGE AND FREEZING INSTRUCTIONS

Store glazed sticky toffee pudding cookies in a single layer (or with parchment between layers) in an airtight container at room temperature for up to 3 days. The unglazed cookie dough balls freeze beautifully for up to 3 months; bake from frozen, adding 1-2 minutes to the bake time. You can also freeze baked, unglazed cookies; thaw and glaze before serving.

TROUBLESHOOTING COMMON COOKIE QUESTIONS

If your cookies spread too much, your dough wasn’t chilled long enough, or your butter may have been too soft. If they’re too cakey, you may have over-measured the flour spoon and level it. If the glaze is too thin, let it cool and thicken for a few more minutes. If it’s too thick, reheat it gently with a splash of cream.

WHAT TO SERVE WITH YOUR COOKIES

These sticky toffee pudding cookies are a decadent treat on their own. For the ultimate experience, serve them warm with a dollop of clotted cream or whipped cream. They pair perfectly with a cup of strong black tea, a dark roast coffee, or a glass of cold milk.

A NOTE ON THE DATES

The date puree isn’t just for flavor; it’s a natural sweetener and humectant, meaning it keeps these sticky toffee pudding cookies incredibly soft and moist for days. Don’t be tempted to substitute it with just sugar; the dates are the heart of the recipe.

MY KITCHEN STORY: A TASTE OF TRAVEL AT HOME

I fell in love with sticky toffee pudding at a tiny pub in the English countryside. Craving that flavor back home but wanting something simpler to share, I created this cookie version. These sticky toffee pudding cookies were an instant hit, evoking the same warm, comforting feeling with every chewy, caramel-drenched bite. Now, baking a batch is my favorite way to wrap up a chilly day, share a taste of my travels with friends, or simply indulge in a world-class dessert without leaving my kitchen.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start this sticky toffee pudding cookies recipe, confirm: your dates are pitted. Your butter is softened but cool. Your brown sugar is soft. Your dough will chill. Your baking sheets are lined. Your patience is ready for glazing. Now, bake up some joy.

FREQUENTLY ASKED QUESTIONS

Can I use pre-chopped dates for sticky toffee pudding cookies?
Yes, but they are often drier. Simmer them for an extra 2-3 minutes to ensure they soften enough to blend into a smooth puree.

What if I don’t have a food processor?
You can very finely mince the softened dates with a sharp knife and mash them vigorously with a fork into the cooking water. It will be chunkier but will still work for your sticky toffee pudding cookies.

Can I make the glaze ahead of time?
Absolutely. Make the glaze, let it cool completely, and store it in the fridge in a jar for up to 5 days. Gently reheat it in the microwave or on the stove, adding a teaspoon of cream to loosen it, before drizzling on your cookies.