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Delicious Sticky Toffee Pudding Cookies on a plate

Sticky Toffee Pudding Cookies

A delightful twist on a classic dessert, these cookies combine the rich flavors of sticky toffee pudding with the convenience of a portable cookie, featuring a sweet toffee sauce and creamy buttercream.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup brown sugar Packed
  • 1/2 cup unsalted butter, softened Ensure it’s softened for easier mixing
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can substitute with gluten-free flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped dates Chop finely for better distribution
  • 1/2 cup nuts (optional) Use your favorite type of nuts
For the Buttercream
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
For the Toffee Sauce
  • 1 cup brown sugar Packed
  • 1/2 cup heavy cream
  • 1/4 cup butter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the brown sugar, granulated sugar, and softened butter until it is light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture until well combined.
  5. Fold in the chopped dates and nuts if you are using them.
  6. Drop tablespoon-sized balls of dough onto the prepared baking sheet.
Baking
  1. Bake for 10-12 minutes until the edges are golden.
Buttercream Preparation
  1. For the buttercream, beat the softened butter until creamy.
  2. Gradually add in the powdered sugar and milk, then mix in the vanilla until smooth.
Toffee Sauce Preparation
  1. For the toffee sauce, combine the brown sugar, heavy cream, and butter in a saucepan over medium heat.
  2. Stir until the mixture is smooth and bubbly.
Assembly
  1. Once the cookies have cooled, pipe the vanilla custard buttercream on top of each cookie.
  2. Drizzle with brown sugar toffee sauce before serving.

Notes

Store cookies in an airtight container at room temperature for 3-5 days. Freeze baked cookies without frosting for longer storage.