Sticky Toffee Pudding Cookies
Another classic pudding turned into a cookie. Method-wise, they’re related to my Lemon Drizzle Cake Cookies. These are steeped in toffee sauce as soon as they come out of the oven. Don’t overdo the sauce, or they’ll get too soft—though microwaving them before eating gives them a warm, pudding-like feel.
Makes 16
Hands-on Time 25 minutes plus chilling (overnight)
Baking Time 15 minutes
Ingredients
3 teabags
300ml boiled water
300g dates (pitted)
290g unsalted butter (softened)
250g dark brown sugar
175g caster sugar
2 tsp vanilla extract
2 large eggs
400g plain flour
1 tsp bicarbonate of soda
1 tsp fine salt
1 tsp ground ginger
Equipment
Bowl
Knife
Freestanding mixer with paddle attachment
Spatula
Baking parchment
Baking sheet (ideally aluminium)
Saucepan
Wire rack
Fork
Spoon
Method
1. Soak the dates
Steep the teabags in boiling water for 5 minutes. Remove the teabags and add the dates to the tea. Soak for 30 minutes, then drain, reserving 60ml of the tea. Finely chop the dates.
2. Make the cookie dough
In a freestanding mixer, beat 250g butter, 200g dark brown sugar, and caster sugar for 5 minutes until light and fluffy.
Add the vanilla extract and eggs, mixing briefly to combine.
Add the flour, bicarbonate of soda, salt, and ground ginger. Mix until just combined, scraping down the sides with a spatula.
Fold in the chopped dates with a quick mix (no more than 10 seconds).
3. Shape and chill the cookies
Shape the dough into a log, wrap in parchment, and chill for 30 minutes.
Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.
4. Make the sticky toffee sauce
In a saucepan, combine 40g butter, 50g dark brown sugar, and 60ml reserved tea. Heat until the butter melts and the sugar dissolves. Simmer briefly, then set aside to cool.
5. Bake and assemble the cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Bake 6–8 cookies at a time, spaced 10cm apart, for 15 minutes.
Immediately prick the tops of the cookies with a fork and drizzle with the sticky toffee sauce.
Let the cookies rest for a few minutes on the sheet, then transfer to a wire rack to cool completely.
Tip
For the best texture, let the cookies cool completely before serving. The sauce will set slightly as they cool.
Enjoy!
