Description
Soft, chewy cookies inspired by classic sticky toffee pudding, made with dates, brown sugar, and finished with a rich toffee drizzle.
Ingredients
Scale
- 1 cup chopped dates
- 3/4 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup toffee bits or chopped caramel
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/4 cup brown sugar (for sauce)
Instructions
- 1. Place chopped dates in a bowl, pour boiling water over them, add baking soda, and let sit for 10 minutes
- 2. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper
- 3. Cream the butter, brown sugar, and granulated sugar until light and fluffy
- 4. Beat in the egg and vanilla extract until combined
- 5. Mash the softened dates slightly and mix them into the batter
- 6. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon
- 7. Gradually add dry ingredients to the wet mixture until just combined
- 8. Fold in toffee bits
- 9. Scoop dough onto prepared baking sheets and bake for 10–12 minutes until set
- 10. While cookies bake, combine heavy cream, butter, and brown sugar in a saucepan and simmer until thickened
- 11. Cool cookies slightly and drizzle with warm toffee sauce before serving
Notes
- Cookies are best served slightly warm
- Store extra toffee sauce in the refrigerator and reheat gently
- Do not overbake to keep cookies soft and pudding-like
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: sticky toffee pudding cookies, date cookies, toffee cookies, dessert