Description
This Sticky Toffee Pudding Cookies recipe elevates the classic sticky toffee pudding into a handheld treat with rich date-infused cookies, luscious toffee sauce, and a silky vanilla bean custard buttercream frosting.
Ingredients
Scale
- 3/4 cup (180 ml) whole milk
- 2 egg yolks
- 1/2 cup (100 g) granulated white sugar
- 3 tbsp (24 g) cornstarch
- Pinch of salt
- 1 tsp vanilla bean paste
- 2 tbsp (28 g) unsalted butter, cold and cut in cubes (for the pastry cream)
- 3/4 cup (168 g) unsalted butter, softened to room temperature (for the frosting)
- Pinch of salt (for the frosting)
- 1/2 cup (110 g) light brown sugar, packed
- 6 tbsp (84 g) unsalted butter
- 1/2 cup (120 ml) heavy cream (double cream)
- 1/2 tsp vanilla bean paste
- Pinch of salt
- 1/2 cup (100 g) Medjool dates, pitted (6–9 dates depending on size)
- 1/3 cup (113 g) unsulphured molasses or black treacle
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 2 tsp vanilla bean paste
Instructions
- Begin by making the frosting. Measure 3/4 cup of milk and reserve 1 tbsp. In a bowl, add egg yolks, sugar, cornstarch, salt, and vanilla bean paste. Whisk until combined.
- In a medium saucepan, warm the remaining milk until steaming but not boiling.
- Gradually add one-quarter of the heated milk to the egg yolk mixture, stirring vigorously, then add the rest of the milk.
- Transfer the mixture back to the saucepan. Cook over medium-low heat for 6-8 minutes, whisking continuously until thickened.
- Remove from heat, stir in cold butter until fully incorporated. Cover with plastic wrap and chill until cold.
- In a large bowl, beat the softened butter with a pinch of salt on high speed for about 5 minutes. Add the chilled pastry cream and mix until smooth.
- In a medium saucepan, combine butter and brown sugar over medium heat. Simmer for 3-4 minutes.
- Reduce heat to medium-low, whisk in heavy cream, and continue to simmer for another 3-4 minutes.
- Remove from heat, stir in vanilla bean paste and a pinch of salt. Let cool.
- Preheat oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper. Chop dates and blend with molasses until smooth.
- In a bowl, whisk together flour, salt, and baking soda. Set aside.
- In a large bowl, beat softened butter and brown sugar on high speed until light and fluffy.
- Add egg yolks, vanilla bean paste, and date/molasses mixture to the butter mixture, beating until fluffy.
- Mix in the flour mixture on low speed until just combined. Let dough rest for about 10 minutes.
- Scoop dough with a cookie scoop, roll into balls, and coat in sugar. Place on baking sheets, slightly flatten, and shape into circles.
- Bake for 10-11 minutes until edges are set. Use a cookie cutter to perfect the shape. Cool on baking sheet for 5 minutes, then transfer to wire racks.
- Beat the frosting on high speed until fluffy. Transfer to a piping bag.
- Pipe frosting onto each cookie, then drizzle with toffee sauce. Serve and enjoy!
- Store leftover cookies in an airtight container for up to 3 days or refrigerate. Cookies freeze well for up to 1 month.
Notes
- Chill pastry cream well before using.
- Allow cookies to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg