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. Perfectly soft and chewy brown sugar date cookies are paired with a decadent homemade toffee drizzle and creamy vanilla bean frosting for an indulgent dessert experience that combines the best of traditional British sticky toffee pudding with cookies.
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, 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
- Prepare Vanilla Bean Custard Buttercream: Begin by making the frosting to have it ready once the cookies are done. Measure 3/4 cup of milk and reserve 1 tbsp to a bowl. Into this bowl, add the egg yolks, sugar, cornstarch, salt, and vanilla bean paste. Whisk until combined and pale yellow, initially thick but smoothens with whisking.
- Heat Milk for Custard: In a medium saucepan over medium-low heat, warm the remaining milk until steaming but not boiling.
- Temper Egg Mixture: Gradually add one-quarter of the heated milk to the egg yolk mixture, stirring vigorously, then add the rest of the milk and combine thoroughly.
- Cook Pastry Cream: Transfer the mixture back to the saucepan. Cook over medium-low heat for 6-8 minutes, whisking continuously until the mixture thickens and soft peaks form. If lumps start to form, remove from heat and whisk vigorously until smooth before returning to heat.
- Finish Pastry Cream: Remove from heat, stir in cold cubed butter until fully incorporated. Cover surface with plastic wrap to prevent skin formation and chill until cold.
- Make Buttercream Frosting: In a large bowl, beat the softened butter with a pinch of salt on high speed for about 5 minutes until pale and fluffy. Add the chilled pastry cream and mix on medium speed until smooth. Cover and leave at room temperature until use.
- Prepare Toffee Sauce: In a medium saucepan, combine butter and brown sugar over medium heat. Simmer for 3-4 minutes, stirring occasionally until very bubbly and well incorporated.
- Add Cream to Toffee Sauce: Reduce heat to medium-low and whisk in heavy cream. Continue to simmer for another 3-4 minutes until the sauce thickens.
- Finish Toffee Sauce: Remove from heat, stir in vanilla bean paste and a pinch of salt. Let cool at room temperature for later use.
- Make Brown Sugar Date Dough: Preheat oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper. Chop dates and place in a food processor with molasses; blend until smooth and sticky.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and brown sugar on high speed for 1-2 minutes until light and fluffy.
- Add Egg Yolks and Flavoring: Add egg yolks, vanilla bean paste, and the date/molasses mixture to the butter mixture, beating on medium speed until fully combined and fluffy (about 1-2 minutes).
- Incorporate Dry Ingredients: Mix in the flour mixture on low speed until just combined. Dough will be slightly soft; let rest for about 10 minutes at room temperature to firm up.
- Shape Cookies: Scoop dough with a 2-tablespoon cookie scoop, roll into balls, and then roll the dough balls in sugar to coat. Place dough balls 2 inches apart on baking sheets, slightly flatten, and shape into circles.
- Bake Cookies: Bake in preheated oven for 10-11 minutes until edges are set. Immediately after removing from oven, gently use a large circular cookie cutter around each cookie to perfect the shape. Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Rewhip Frosting: Beat the custard buttercream frosting on high speed until fluffy. Transfer to a piping bag fitted with a decorative tip.
- Assemble Cookies: Pipe frosting onto each cooled cookie, then drizzle with cooled toffee sauce liberally. Serve and enjoy!
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated; bring to room temperature before serving. Cookies freeze well for up to 1 month when stored airtight.
Notes
- For best results, weigh the dates to ensure accuracy.
- Chilling the pastry cream thoroughly is important to achieve the right frosting consistency.
- Use parchment paper on baking sheets to prevent sticking and for easier cleanup.
- Resting the cookie dough before baking helps firm up the dough and results in better texture.
- Shape cookies immediately after baking while warm using a cookie cutter for perfect circles.
- Store cookies airtight to maintain freshness and flavor.
- Can be frozen for up to 1 month; thaw at room temperature before eating.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
