So Here’s Why I’m Obsessed With Sticky Toffee Pudding Cookies
Okay, honestly, Sticky Toffee Pudding is basically the blanket I wish I could wrap myself in after a rough week, but in actual, edible form. There was this one time (not even that long ago—I think it was raining for about five days straight), I decided traditional pudding needed a portable upgrade. Enter: cookies. But these are no fussy, show-offy bakery things. These are the ones you eat warm, standing barefoot in your kitchen at midnight—maybe with a cup of milky tea, or just with the fridge light as company. If you ever wished for that caramel stickiness in cookie form, well... Here ya go.
Why You'll Love These (Or At Least, Why My People Do)
I make these when it's been a week, you know? My son actually thinks they're magic (to be fair, he’s six; everything’s magic at that age). My partner likes them because they're sweet but not too sweet—and sticky, but not so much that you're doing hand gymnastics with napkins. Honestly, the dough smells ridiculous while it's chilling, and that's half the battle won already. I've botched the timing once or twice and they came out a bit flat. Still vanished by breakfast.
Gathering Stuff: The (Somewhat Flexible) Ingredients
- 140g (about a generous cup) finely chopped dates (Medjool are lush, but I've used whatever's lurking in the cupboard—my gran swore by Sun-Maid, anyway)
- ½ cup boiling water
- 1 teaspoon baking soda (don't skip this or you'll end up with mystery date rocks—ask me how I know)
- 115g unsalted butter, softened (the posh grass-fed is nice, but supermarket own-brand is totally fine)
- ½ cup light brown sugar (sometimes I do ¾ cup for real toffee-heads)
- ¼ cup granulated sugar (honestly, skip it if you want it less sweet)
- 1 egg (size... whatever I've got, unless it’s quail, which is a story)
- 1 teaspoon vanilla extract (imitation vs real? I'm not fussy)
- 1 and ¾ cups all-purpose flour (I've even done half plain, half wholemeal in a pinch—came out more like breakfast, but not mad at it)
- 1 teaspoon baking powder
- ½ teaspoon salt (I use flaky sea salt if I'm feeling chefy)
- Toffee bits or chopped soft caramels—a loose handful, maybe ½ cup (I've thrown in butterscotch chips instead and lived to tell the tale)
- Optional: handful of chopped pecans or walnuts (sometimes I skip, sometimes not—depends what's in the jar)
How I Actually Make These Cookies (With Detours)
- Put the chopped dates in a heatproof bowl. Pour over the boiling water, sprinkle with the baking soda. It grows and fizzes like a science project. Set aside for 10 mins while you wrangle butter and sugar. (I always forget this step and am scrambling halfway through.)
- Cream the butter, brown sugar, and granulated sugar together. If you have a mixer, great—if not, use a fork and some muscle; think of it as arm day.
- Add the egg and vanilla, beat until creamy. Sometimes I lose patience and mix until 'sorta mixed'—hasn't failed me yet.
- Mash the date mixture up a bit with a fork (it shouldn't look pretty). Tip it into the bowl and fold it all together. Mixture might look lumpy or weird at this point. That's normal. Trust me.
- In a separate bowl, whisk flour, baking powder, and salt. Combine with the wet stuff. Mix till just merged, then stir in toffee bits and nuts (if using). This is where I sneak a taste—even though I know I'm not supposed to eat raw dough. Old habits. Cover this dough and stick it in the fridge—30 minutes, minimum. Overnight if you like planning ahead, which I rarely do.
- Scoop out tablespoon-sized blobs onto a lined baking sheet. They don't spread loads, so you can fit more on than with big classic cookies. Flatten slightly, unless you're after muffin tops.
- Bake at 350°F (175°C) for 10 to 12 minutes, or until golden at the edges but still a bit squidgy in the middle. Seriously, pull them earlier rather than later—they set up as they cool.
- Cool on the tray for 5 to 10 minutes. Or until you just can’t wait anymore. I usually burn my tongue at this stage, every time.
My Real-World Notes (Read This Before You Try!)
- If the dates seem stubborn, microwave them with the water for 30 seconds—much faster.
- Once I accidentally put in double the toffee bits. Disaster? Nope. Little pools of caramel melted out the sides. Actually, was delicious (though a bit of a mess).
- If you chill the dough overnight, let it warm a bit before scooping. Otherwise, it's like trying to carve a bowling ball—actual workout.
Variations I've Played With (Some Winners, Some Not)
- I once subbed in dried figs when dates ran out—they were good, a bit cakier maybe, but if you like pudding with figs, why not?
- Tried stuffing them with a hunk of chocolate. It mostly melted out, but what a happy mess—just line your tray well!
- Do not try adding marshmallows. Tried that once. Ended up with toffee puddles and everything glued to the parchment. Not my brightest idea.
Stuff I Use (But You Can Improvise)
- Mixing bowl (a salad bowl works—just don't tell the food snobs)
- Hand mixer or just a wooden spoon and some gusto
- Baking tray (I’ve used an old pizza pan in a pinch, did the job)
- Parchment paper or greaseproof (no parchment? Butter and flour the pan, just wash up after!)
How I Store Them (But Good Luck Making Them Last)
Technically, they'll keep soft in a tin for 2-3 days, or in the freezer for a month (stack between wax paper). But honestly—they’re gone by morning. I’ve never tested the limits.
The Best Way to Serve (If You Ask Me)
I like mine with a dollop of Greek yogurt, no joke—it cuts the sweetness and feels vaguely healthy. My mum swears by vanilla ice cream on top, because it gets all melty on the warm cookie, and my brother just dunks his in black tea. Such a Brit thing.
Lessons Learned (From My Own Kitchen Chaos)
- Rushing the creaming step? Nope—leads to dense cookies. I regretted it last Sunday… don’t skip the fluffy stage if you love chewy middles.
- Don’t go mad flattening them down! They spread more than you’d think.
- Actually, leave a little tray space (more room means more caramelized edges, my favourite part).
FAQs (Seriously, Folks Ask These)
- Can I use pre-chopped “baking dates”?
- Sure, but the texture’s a bit different—kinda chunkier. Not a deal-breaker, though: still delish.
- Do they freeze well?
- Yes, but—here’s the thing—let them thaw completely or they taste kinda odd and sad. Also, reheat in the oven for a few mins.
- Is there a vegan swap?
- I haven't tried it (yet!) but my friend swears by Flora Plant Butter and a flax egg. Worth a shot?
- What goes wrong most often?
- Overbaking! Pull them out as soon as they look just set, even if your gut says "really?" That’s how you get the gooey magic inside.
- Did you use a recipe as a base?
- Kind of! Started with this date cookie from Sally’s Baking Addiction, then went rogue. Also, the inspiration for the toffee bits came form BBC Good Food. They're both worth a peek!
One more thing (because I always forget to mention the most important bit): do give one to your neighbor, postman, or whoever you think needs a little sugar. Might be the best decision you make today.
If you want to geek out on date varieties, check out Medjool Dates for a weirdly fascinating read (or maybe that's just me?).
Ingredients
- 1 cup chopped pitted dates
- ¼ cup boiling water
- ½ teaspoon baking soda
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup toffee bits
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2Combine the chopped dates and boiling water in a bowl. Stir in the baking soda and let stand for 5 minutes to soften.
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3In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg.
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4In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the creamed mixture.
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5Fold in the soaked dates (including any liquid) and toffee bits. Drop tablespoonfuls of dough onto prepared baking sheets.
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6Bake for 10-12 minutes until golden brown around the edges. Let cool before serving. Optional: drizzle with extra toffee sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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