Description
Delight in these Sticky Toffee Pudding Cookies featuring soft, molasses-rich date cookies topped with a luscious homemade vanilla bean custard buttercream and drizzled with rich, homemade toffee sauce. This recipe combines classic British sticky toffee pudding flavors with the convenience and fun of cookies, perfect for special occasions or an indulgent treat.
Ingredients
Scale
Vanilla Bean Custard Buttercream
- 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)
Toffee Sauce
- 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
Brown Sugar Date Cookies
- 1/2 cup (100 g) Medjool dates, 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
- Make the Vanilla Bean Custard Buttercream: Start by preparing the frosting so it’s ready when the cookies are done baking. Take 3/4 cup milk and reserve 1 tbsp; combine this tbsp with egg yolks, sugar, cornstarch, salt, and vanilla bean paste in a large bowl, whisking until thick and pale yellow. Heat the remaining milk in a medium saucepan until steaming.
- Temper the Egg Mixture: Add a quarter of the heated milk to the egg mixture while stirring vigorously, then add the rest, mixing well. Transfer everything back to the saucepan and cook over medium-low heat for 6-8 minutes, whisking continuously until thick and soft peaks form. If too thick or lumpy, remove from heat, whisk vigorously, and return to heat until done.
- Finish Custard and Chill: Remove from heat, add cold butter cubes, and mix. Cover with plastic wrap touching the surface to prevent a skin and chill until completely cold.
- Prepare Frosting Base: In a large bowl, whip the softened butter and pinch of salt on high speed for 5 minutes until pale and fluffy. Add the chilled custard and mix on medium speed until smooth. Cover and set aside at room temperature.
- Make Toffee Sauce: Melt butter and brown sugar in a medium saucepan over medium heat, letting it simmer for 3-4 minutes until bubbly. Reduce heat to medium-low, whisk in cream, and simmer another 3-4 minutes until thickened. Remove from heat, stir in vanilla bean paste and salt. Let cool to room temperature in a bowl.
- Prepare Cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Pit and roughly chop dates; pulse in a food processor with molasses until smooth and sticky.
- Mix Dry Ingredients: Whisk flour, salt, and baking soda in a medium bowl and set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and light brown sugar on high speed until light and fluffy, about 1-2 minutes.
- Add Egg Yolks and Date Mixture: Mix in egg yolks, vanilla bean paste, and the date/molasses blend on medium speed until combined and fluffy, about 1-2 minutes.
- Add Dry Ingredients: Mix in dry ingredients on low speed just until combined. Let dough rest on the counter for about 10 minutes to allow flour to absorb moisture.
- Shape Cookies: Scoop 2 tbsp dough balls, roll in sugar, place 2 inches apart on baking sheets, and flatten slightly to form circles.
- Bake: Bake for 10-11 minutes. After removing from oven, gently run a large circular cookie cutter around each cookie to perfect their shape. Cool cookies on the baking sheet for 5 minutes before transferring to a rack to cool completely.
- Assemble Cookies: Rewhip frosting until fluffy and transfer to a piping bag fitted with a decorative tip. Pipe frosting onto each cooled cookie and drizzle generously with cooled toffee sauce.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate. Bring refrigerated cookies to room temperature before serving. Cookies may also be frozen for up to one month when stored airtight.
Notes
- Measure dates by weight (about 100 grams) for consistent texture and sweetness.
- Tempering the egg mixture with hot milk is critical to avoid curdling in the custard.
- Rolling dough balls in sugar before baking adds a slight crisp exterior contrast.
- The frosting should be made ahead and chilled to ensure the best consistency when whipped.
- Cookies should be cooled completely before frosting to prevent melting.
- Use a piping bag with a decorative tip for a professional look when frosting.
- If toffee sauce thickens too much upon cooling, gently warm before drizzling.
- Resting the dough after mixing improves handling and scoopability.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 45 mg
