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Sticky Toffee Pudding Cookies Recipe

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4.1 from 36 reviews

These Sticky Toffee Pudding Cookies combine the rich, caramel-like flavor of traditional sticky toffee pudding with the convenience and texture of a cookie. Soft date paste is mixed into a fluffy dough, which is baked with a luscious homemade toffee center that becomes irresistibly sticky and gooey as it cools. Perfect for fans of indulgent desserts, these cookies offer a unique twist on classic British pudding in a handheld form.

  • Total Time: 45 minutes
  • Yield: 24 cookies

Ingredients

Toffee

  • 1/4 cup unsalted butter (57 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1/4 cup packed dark brown sugar (55 grams)
  • 2 tablespoons honey (21 grams)
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons heavy cream (30 grams)
  • 1/4 teaspoon vanilla extract

Dough

  • 150 grams Medjool dates (pitted)
  • 1/3 cup boiling water (80 grams)
  • 1 cup unsalted butter, softened (226 grams)
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup plus 1 tablespoon dark brown sugar (110 grams)
  • 2 teaspoons vanilla extract
  • 2 egg whites
  • 2 cups all-purpose flour (280 grams)
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda

Instructions

  1. Make the Toffee: In a small pot over medium heat, combine 1/4 cup butter, 2 tablespoons granulated sugar, 1/4 cup dark brown sugar, 2 tablespoons honey, and 1/4 teaspoon kosher salt. Bring the mixture to a simmer and let it cook for 4 minutes, monitoring the temperature ideally between 280°F and 290°F, not exceeding 300°F. Remove from heat and whisk in 2 tablespoons heavy cream and 1/4 teaspoon vanilla extract. Pour into a container and refrigerate to cool.
  2. Prepare the Date Paste: Place pitted Medjool dates in a large mixing bowl or stand mixer bowl. Pour 1/3 cup boiling water over the dates, pressing them down slightly to soften without submerging fully. Using a paddle attachment or hand mixer, mix for 2-3 minutes until a chunky paste forms.
  3. Make the Dough Base: Add 1 cup softened butter to the date paste and mix until combined. Then add 1 cup granulated sugar, 1/2 cup plus 1 tablespoon dark brown sugar, and 2 teaspoons vanilla extract. Beat on medium speed until the mixture is fluffy and well combined.
  4. Add Egg Whites: Incorporate 2 egg whites, mixing on high speed until the dough lightens in color and becomes very fluffy. The mixture might appear slightly broken but this is expected.
  5. Combine Dry Ingredients: On the lowest mixer speed, add 2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon cinnamon, and 1 teaspoon baking soda. Mix just until all ingredients are combined and the dough forms.
  6. Portion Dough and Chill: Using a 1.5-tablespoon cookie scoop, portion the dough into 24 balls (approximately 1.5 ounces each). Chill the dough balls in the refrigerator while preheating the oven.
  7. Preheat Oven: Arrange two oven racks staggered evenly and preheat to 350°F convection (375°F if standard oven).
  8. Prepare Baking Sheets: Line half sheet pans with parchment paper and space cookie dough balls 3 inches apart to allow for spreading.
  9. Initial Bake: Bake cookies for 6 minutes until pale and puffy. This step prepares the dough for the toffee filling addition.
  10. Add Toffee Center and Continue Baking: Remove trays from the oven. Place a heaping 1/2 teaspoon of chilled toffee mixture into the center of each cookie. Return to the oven and bake for an additional 6 minutes until cookies become golden and flat. If toffee appears to have dispersed, it will resurface as the cookies cool. Press any spilled toffee gently back towards cookie edges if needed.
  11. Cool and Serve: Allow cookies to cool completely so the toffee center firms up and adheres to the edges. Carefully peel from parchment and enjoy the irresistible sticky toffee pudding cookie experience.

Notes

  • Take care when heating the toffee mixture to not exceed 300°F to avoid burning.
  • Cooling the toffee mixture before adding it to the cookies helps it hold shape better during baking.
  • The cookies spread considerably, so spacing dough balls well apart is essential.
  • Using cooled toffee prevents it from melting too much and disappearing inside the cookies.
  • The toffee center will harden and become sticky as it cools, yielding the signature texture.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British-inspired

Find it online: https://allyumcooks.com/sticky-toffee-pudding-cookies-recipe/