Description
Love the warm, rich flavors of sticky toffee pudding? These Sticky Toffee Pudding Cookies take all that cozy decadence and transform it into a chewy, frosted, and caramel-drizzled cookie perfect for any dessert table. They’re the ultimate combination of chewy spiced cookie, creamy brown sugar frosting, and buttery toffee sauce. Whether you’re hunting for new holiday baking ideas, need a quick dessert, or simply crave something deeply comforting, this easy recipe will become your new favorite cookie for any season. It’s ideal for gifting, parties, or just pairing with a cozy mug of something warm.
Ingredients
1 cup chopped Medjool dates
1/2 cup boiling water
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter (for frosting)
2 cups powdered sugar
2 tablespoons heavy cream (for frosting)
1 teaspoon vanilla extract (for frosting)
1/4 cup brown sugar (for toffee sauce)
2 tablespoons butter (for toffee sauce)
1/4 cup heavy cream (for toffee sauce)
Instructions
1. Chop Medjool dates and place them in a bowl. Pour over boiling water and stir in baking soda. Let sit for 10 minutes.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
3. Beat in the egg and vanilla extract, then mix in the date mixture.
4. Add flour, salt, cinnamon, and nutmeg. Mix just until combined.
5. Cover dough and chill for 1 hour.
6. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
7. Scoop dough into 2-tbsp balls, place on sheet, and bake for 10–12 minutes. Cool completely.
8. Beat butter and powdered sugar until smooth. Add vanilla and cream, and beat until fluffy.
9. Frost each cookie once cooled using a piping bag or spoon.
10. For toffee sauce, simmer brown sugar, butter, and heavy cream until thickened, about 4–5 minutes.
11. Drizzle cooled cookies with warm toffee sauce before serving.
Notes
Let the cookies cool completely before frosting or the buttercream will melt.
Use fresh Medjool dates for the best soft, rich texture.
The toffee sauce thickens as it cools, so drizzle while warm for a silky finish.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 285
- Sugar: 28g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg