Best 6 Sticky Toffee Pudding Cookies Recipes

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Are you craving a delightful treat that combines the classic flavors of sticky toffee pudding with the comforting chewy texture of cookies? Look no further! With this article, we'll embark on a culinary journey to discover the best recipe for creating irresistible sticky toffee pudding cookies from scratch. We'll explore the essential ingredients needed to achieve that perfect blend of flavors, as well as step-by-step instructions to guide you through the baking process. Whether you're a seasoned baker or just starting out, we'll provide expert tips and tricks to ensure your cookies turn out moist, gooey, and bursting with toffee goodness. So, let's gather our aprons and begin our adventure into the world of these delectable treats!

Here are our top 6 tried and tested recipes!

STICKY TOFFEE PUDDING COOKIES



Sticky Toffee Pudding Cookies image

Sticky toffee pudding made in cookie form.

Provided by nxslove

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 50m

Yield 36

Number Of Ingredients 14

1 cup dates, pitted and chopped
½ cup water
1 teaspoon baking soda
½ cup brown sugar
½ cup butter
1 egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup heavy cream
2 tablespoons butter
2 tablespoons brown sugar
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter 2 baking sheets.
  • Bring dates and water to a simmer in a saucepan. Stir in baking soda and let simmer until most of the water is absorbed.
  • Beat brown sugar and butter together using an electric mixer until creamy. Add the date mixture, egg, and vanilla extract. Mix in flour, baking powder, and salt. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until edges are golden, 13 to 15 minutes.
  • Meanwhile, stir heavy cream, butter, and brown sugar together in a sauce pot. Let boil for 3 minutes, stirring constantly. Stir in vanilla extract.
  • Let cookies cool before drizzling with warm toffee sauce.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 13.5 g, Cholesterol 15.9 mg, Fat 4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 107.5 mg, Sugar 6.4 g

STICKY TOFFEE PUDDING COOKIES



Sticky Toffee Pudding Cookies image

Soft and spongy and covered in a sticky toffee sauce, these may look messy to eat, but that won't stop you from reaching for more. Yields 13 cookies

Provided by admin

Categories     Dessert

Time 12m

Yield 13 cookies

Number Of Ingredients 22

150 grams pitted Medjool dates
150 mL water
1/2 tsp baking soda
1/2 cup butter (cold and cubed)
1/2 cup date puree
1/2 cup light brown sugar
1 egg (large)
1 1/2 tsp vanilla extract
1/2 tsp molasses
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp instant espresso granules
1/2 tsp dark cocoa powder
1/2 cup chopped Medjool dates
1/2 cup chopped walnuts
1/2 cup butter
1/2 cup heavy cream
2/3 cup light brown sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp molasses

Steps:

  • Make the date puree: In a medium saucepan, boil the water and the dates until the dates begin to soften and almost fall apart. Stir in the baking soda, then transfer the mix to a food processor or blender. Blend until it begins to turn into a paste/puree (it doesn't need to be perfectly smooth for these cookies).
  • Whisk together the flour, baking soda, salt, instant espresso, and cocoa powder; set aside. In the bowl of a stand mixer, or with a hand-mixer, cream together the butter, brown sugar, and date puree until light and fluffy.
  • Add the egg, vanilla, and molasses one at a time, mixing until combined between each addition.
  • Half at a time, add the dry ingredients. Mix until the flour is just incorporated and the dough begins to come together. Fold in the chopped dates and walnuts. Allow the dough to chill in the refrigerator for at least 30 minutes.
  • Preheat the oven to 325°F and line a baking sheet with parchment paper. Scoop the dough onto the prepared sheet and bake for 12-15 minutes. Immediately transfer the cookies to a cooling rack.
  • Make the Toffee Sauce: Put all of the ingredients for the toffee sauce into a medium saucepan. Whisk the ingredients together until the butter has melted and the sugar has dissolved. This should only take about 5 minutes or so. Allow the sauce to cool and thicken a bit before pouring on top of the cooled cookies.

STICKY TOFFEE OATMEAL COOKIES



Sticky Toffee Oatmeal Cookies image

Provided by Food Network Kitchen

Time 3h

Yield about 30

Number Of Ingredients 13

1 cup rolled oats
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2/3 cup chopped pitted dates
1/3 cup boiling water
1 stick unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tablespoon pure vanilla extract
1 cup toffee bits

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the upper rack until lightly toasted, about 10 minutes. Let cool completely. Pulse the oats in a food processor until roughly chopped. Transfer to a medium bowl. Add the flour, baking powder, 1/2 teaspoon baking soda and the salt to the oats and whisk to combine.
  • Add the dates and remaining 1/4 teaspoon baking soda to the food processor. Pour in the boiling water and let stand until the dates soften and the water cools, about 5 minutes. Pulse, scraping the bowl occasionally, to make a chunky puree. Add the butter, brown sugar and granulated sugar and process, scraping the bowl, until light in color and thick, about 1 minute. (The mixture may look slightly curdled at this point.) Add the egg and vanilla and pulse to combine. Add the flour-oat mixture and pulse until just incorporated. Transfer to a medium bowl and stir in the toffee bits. Refrigerate the dough until slightly firm but still scoopable, about 30 minutes.
  • Line 2 baking sheets with parchment paper. Scoop tablespoonfuls of dough and arrange 2 inches apart on the prepared pans. Refrigerate until firm, about 30 minutes.
  • Bake, switching the pans halfway through, until the cookies are browned but the centers are still soft, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He's best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city's postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it's insanely delicious. And it will please you.

Provided by Mark Bittman

Categories     custards and puddings, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

1 cup dates, pitted and chopped
1 cup boiling water
3 tablespoons butter; cold, unsalted, cubed (plus more for greasing)
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup plus 1 teaspoon Demerara sugar
1/3 cup plus 1 teaspoon dark brown sugar
2 eggs
3/4 cup plus 2 tablespoons flour
1 teaspoon vanilla extract
5 tablespoons butter
1 cup cream
6 tablespoons dark brown sugar
1/8 teaspoon fine sea salt
3 tablespoons butter
1 1/4 cup cream, plus more for serving, if you like
3 tablespoons dark brown sugar
1/8 teaspoon fine sea salt

Steps:

  • Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
  • Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
  • Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
  • Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
  • In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
  • Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.

EASY STICKY TOFFEE PUDDING



Easy Sticky Toffee Pudding image

My easy recipe for sticky toffee pudding is quick and so tasty! I just used the ingredients that I had in my fridge and cupboards, without going to the effort of going down the shops to get any special ingredients! Best served straight from the oven with vanilla ice cream on the side.

Provided by Allrecipes Member

Categories     English Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 cup hot black tea
¾ cup raisins
1 tablespoon milk
6 tablespoons unsalted butter
½ cup white sugar
⅓ cup light brown sugar
2 large eggs
1 ⅓ cups self-rising flour
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 teaspoon baking soda
¼ cup light brown sugar
2 teaspoons margarine
2 tablespoons golden syrup

Steps:

  • Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
  • Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
  • Drain raisins and transfer to a food processor. Add milk and blend to combine.
  • Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
  • Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
  • While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
  • Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 80.3 g, Cholesterol 92.7 mg, Fat 14.9 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 8.1 g, Sodium 616.9 mg, Sugar 51.8 g

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

In England, many desserts-such as this date-flecked cake soaked with a buttery, toffee-filled, gooey sauce-are called puddings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h50m

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
8 ounces pitted dates, finely chopped
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
Toffee Sauce

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
  • In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
  • With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
  • Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
  • Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.

Nutrition Facts : Calories 636 g, Fat 37 g, Fiber 2 g, Protein 5 g

Tips:

  • To achieve the perfect balance of flavors, use a high-quality, dark chocolate with a cocoa content of at least 70%.
  • For a gooier cookie, chill the dough for at least 30 minutes before baking.
  • To prevent the cookies from spreading too much, use a cookie scoop to measure out the dough and roll it into balls before placing it on the baking sheet.
  • Bake the cookies at a high temperature for a short amount of time to create a crispy exterior and a soft and chewy interior.
  • Once the cookies are baked, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Sticky toffee pudding cookies are a delicious and decadent treat that are perfect for any occasion. With their combination of rich chocolate, sweet toffee, and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these sticky toffee pudding cookies a try – you won't be disappointed!

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