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A stack of gooey Sticky Toffee Pudding Cookies filled with toffee and drizzled with caramel sauce.

Sticky Toffee Pudding Cookies

These chewy, caramel-filled cookies are a perfect treat for the holidays, topped with creamy vanilla buttercream and rich toffee sauce.
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Prep Time 45 minutes
Cook Time 10 minutes
chill 2 hours
Total Time 2 hours 55 minutes
Servings: 20 Cookies
Course: Dessert
Cuisine: American, British
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Vanilla Bean Custard Buttercream
  • ¾ cup whole milk For the frosting
  • 2 egg yolks At room temperature
  • ½ cup granulated white sugar For the custard
  • 3 tablespoon cornstarch For thickening the custard
  • Pinch of salt To balance sweetness
  • 1 teaspoon vanilla bean paste For flavor
  • 2 tablespoon unsalted butter Cold and cubed for the custard
  • ¾ cup unsalted butter Softened for the frosting
  • Pinch of salt For the frosting
For the Toffee Sauce
  • ½ cup light brown sugar Packed
  • 6 tablespoon unsalted butter For toffee
  • ½ cup heavy cream Double cream for richness
  • ½ teaspoon vanilla bean paste For flavor
  • Pinch of salt For balance
For the Brown Sugar Date Cookies
  • ½ cup Medjool dates 6-9 dates depending on size recommend weighing
  • ⅓ cup unsulphured molasses Or black treacle
  • 2 ¼ cups all-purpose flour Spoon and leveled
  • ¾ teaspoon salt To enhance flavor
  • ½ teaspoon baking soda To help cookies rise
  • ¾ cup unsalted butter Softened
  • ¾ cup light brown sugar Packed
  • 2 egg yolks At room temperature
  • 2 teaspoon vanilla bean paste For flavor

Method
 

  1. In a medium bowl, combine 1 tablespoon milk, egg yolks, sugar, cornstarch, salt, and vanilla. Whisk until smooth.
  2. Heat remaining milk in a saucepan until steaming. Gradually add to egg mixture while whisking.
  3. Transfer mixture back to saucepan, heat over medium-low, and whisk for 6-8 minutes until thickened.
  4. Remove from heat, add butter, and stir until melted. Transfer to a bowl, cover with plastic wrap, and refrigerate until cold.
  5. Combine brown sugar and butter in a saucepan. Heat over medium and simmer for 3-4 minutes, stirring occasionally.
  6. Add heavy cream and reduce heat to medium-low. Continue to simmer for 3-4 minutes until thickened.
  7. Remove from heat, stir in vanilla and salt. Set aside to cool.
  8. Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
  9. In a food processor, blend dates and molasses until smooth.
  10. Whisk together flour, salt, and baking soda in a medium bowl. Set aside.
  11. Cream together softened butter and brown sugar until light and fluffy.
  12. Add egg yolks, vanilla, and date/molasses mixture. Mix until fluffy.
  13. Add dry ingredients to the wet mixture, mixing on low until combined.
  14. Let dough rest for 10 minutes, then scoop with a 2 tablespoon cookie scoop, rolling into balls. Roll in sugar.
  15. Place on baking sheet 2 inches apart. Flatten slightly with your hands.
  16. Bake for 10-11 minutes, then let cool for 5 minutes on the baking sheet.
  17. Transfer to a wire rack to cool completely.
  18. Whip frosting until fluffy. Transfer to a piping bag fitted with a decorative tip.
  19. Pipe frosting onto each cooled cookie, drizzle with toffee sauce.

Notes

These cookies are a true holiday treat! Their caramel flavor and soft texture are complemented by the rich vanilla buttercream and indulgent toffee sauce. Perfect for sharing with loved ones!