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–+ servings

Sticky Toffee Pudding Cookies

4.46 | 22 reviews
These cookies have been a dream of mine for a long time. I wanted a cookie dough that was infused with dates (like a proper Sticky Toffee Pudding), but crisp on the edges yet sturdy enough to hold a gooey, toffee filling in the center. After a (delicious) amount of trial and error, I can say these cookies perfectly fit the bill. They are reminiscent of classic Sticky Toffee Pudding, with warming spice and date flavor, while still scratching that perfect cookie itch.
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 day
Servings: 24 cookies

Equipment

Ingredients

For the 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
For the cookies:
  • 150 grams medjool dates, weighed after the pits are removed
  • 1/3 cup boiling water, 80 grams
  • 1 cup unsalted butter, softened, 226 grams
  • 1 cup granulated sugar, 200 grams
  • 1/2 cup and 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. Begin with the toffee. Add 1/4 cup (57g) butter, 2 tablespoons (25g) sugar, 1/4 cup (55g) brown sugar, 2 tablespoons (21g) honey and 1/4 teaspoon kosher salt to a small pot. Set this over medium heat and bring to a simmer. Let this mixture simmer for 4 minutes. If you have a thermometer, use it to monitor the temperature and aim to get it between 280°F-290°F, but make sure it doesn't go above 300°F.
  2. After the toffee has simmered for four minutes, remove it from the heat and whisk in 2 tablespoons (30g) heavy cream and 1/4 teaspoon vanilla extract. Pour this into a container and transfer to the fridge to cool. See Note*
  3. Next, make the dough. Add 150g of dates to the bowl of a stand mixer, or to the large bowl you plan to mix your dough in. Pour over 1/3 cup (80g) boiling water. Press the dates down into the water, they won't completely submerge but this will help soften them a bit.
  4. Using the paddle attachment or an electric hand mixer, mix the dates and water together until you have a paste, 2-3 minutes. It's okay if it is a bit chunky. Add in 1 cup (226g) of softened butter and mix again until the dates and butter are combined. Add 1 cup (200g) granulated sugar, 1/2 cup and 1 tablespoon (110g) brown sugar and 2 teaspoons vanilla extract and beat on medium speed until the mixture is fluffy.
  5. Add the two egg whites. Continue to mix on high until the dough is a shade lighter in color and very fluffy. It may start to look a little broken, but don't worry about it.
  6. Add 2 cups (280g) of flour, 1 teaspoon salt, 1/2 teaspoon cinnamon and 1 teaspoon baking soda. Mix on the lowest speed until the dough is just combined.
  7. Use a 1.5-tablespoon cookie scoop to portion the dough into 24 balls, aim for 1.5 ounces each. Chill these in the fridge while you preheat the oven.
  8. Evenly stagger two racks in the oven and preheat to 350°F convection (375°F standard).
  9. Line your half sheet pans with parchment paper. Stagger the cookies 3 inches apart (they will spread quite a bit).
  10. Bake the cookies for 6 minutes. They will look pale and puffy, but don't worry, some magic is about to happen. Scoop a heaping 1/2 teaspoon of the toffee mixture into the center of each cookie. Then bake the cookies for another 6 minutes. By now they should be golden and flat. If it looks like the toffee has disappeared, don't worry, as the cookies cool it will magically resurface. If any toffee has spilled out the edges, use a spatula to gently press it back towards the cookie. As it cools the toffee will cling to the edges and make a nice sticky bite.
  11. Repeat this process for all the dough. Let the cookies cool until the toffee is firm before transferring them from the parchment paper. Then enjoy!

Notes

Note* If you are using the toffee right away, it will be soft enough to scoop. If you let it chill overnight, it will be firm. In that case, pop it out of the container you stored it in and slice it into cubes to place in the center of the cookies. 
 
Serving: 1 cookieCalories: 224kcalCarbohydrates: 30gProtein: 3gFat: 10g