I wanted to turn sticky toffee pudding into a cookie, and these Sticky Toffee Pudding Cookies turned out even better than I expected. They capture all the rich flavors of the classic dessert in a soft cookie that’s easy to bake and even easier to share.
Each cookie is made with sweet dates, topped with silky vanilla custard buttercream, and finished with a generous drizzle of homemade toffee sauce. Every bite is buttery, rich, and full of caramel-like flavor. If you enjoy bakery-style cookies, don’t miss my Chocolate Crinkle Cookies and Sugar Plum Fairy Cookies.
Sticky Toffee Pudding Cookies Recipe
Ingredients
Equipment
Method
- In a saucepan, combine the brown sugar and butter.
- Cook over medium heat, stirring until the butter melts and the sugar dissolves.
- Simmer for 2–3 minutes and Stir in the vanilla extract and salt.
- Pour in the heavy cream and whisk until smooth and fully combined.
- In a bowl, Add granulated sugar, cornstarch, salt, egg yolks, and vanilla extract.
- Mix until well combined.
- Gradually whisk in the whole milk until smooth.
- Transfer the mixture to a saucepan and cook over medium-low heat, whisking constantly until thickened.
- Remove from the heat and stir in the cubed butter until completely melted.
- Transfer the custard to a bowl, cover the surface with plastic wrap, and let it cool completely.
- In a saucepan, combine the butter and chopped dates. Cook over medium heat for 2–3 minutes, stirring occasionally until the dates soften.
- Transfer the warm date mixture to a large mixing bowl and beat until mostly smooth.
- Add the egg yolks and vanilla extract. Mix until well combined.
- Add the light brown sugar and beat until the mixture is smooth and creamy.
- Continue mixing until the wet ingredients are evenly combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Continue mixing until a soft cookie dough forms with no dry flour remaining.
- Scoop equal portions of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
- Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- Remove the plastic wrap from the Vanilla Custard Buttercream, add the heavy cream, and beat until smooth and creamy.
- Transfer the vanilla custard buttercream to a piping bag fitted with your preferred piping tip.
- Pipe the vanilla custard buttercream onto each cooled cookie in a decorative swirl.
- Drizzle the cooled toffee sauce over the buttercream and serve.
Nutrition
Tried this recipe?
Let us know how it was!Nutrition
Nutrition values are approximate and may vary depending on the ingredients used.
| Nutrient | Amount (Per Cookie) |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 47 g |
| Protein | 4 g |
| Fat | 25 g |
| Saturated Fat | 16 g |
| Cholesterol | 105 mg |
| Sodium | 180 mg |
| Potassium | 140 mg |
| Fiber | 1 g |
| Sugar | 30 g |
| Calcium | 45 mg |
| Iron | 1 mg |
These Sticky Toffee Pudding Cookies bring together soft date cookies, creamy vanilla custard buttercream, and rich toffee sauce in every bite. They’re a wonderful choice for holidays, celebrations, or whenever you’re in the mood for an extra-special homemade dessert. Save this recipe for your next baking day, and enjoy a bakery-style treat that’s as beautiful as it is delicious.
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.