Sticky Toffee Pudding Thumbprints
Makes 24 cookies
A decadent mashup of buttery thumbprint cookies and classic sticky toffee pudding! Soft, date-studded cookies cradle a gooey toffee caramel center, finished with a sprinkle of flaky sea salt. Perfect for holiday cookie trays or cozy dessert cravings.
Ingredients
Cookie Dough:
- 1 cup Medjool dates, pitted and finely chopped (about 10 dates)
- ½ cup boiling water
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Toffee Filling:
- ½ cup heavy cream
- ¼ cup unsalted butter
- ½ cup brown sugar
- 1 tbsp blackstrap molasses (or treacle)
- Pinch of salt
Optional Garnish:
- Flaky sea salt
- Chopped toasted pecans
Instructions
1. Prep the Dates:
- Place chopped dates in a bowl. Pour boiling water over them, cover, and let soak for 15 mins. Drain, reserving 2 tbsp of the soaking liquid.
2. Make the Cookie Dough:
- Whisk flour, baking soda, and salt in a bowl.
- In a separate bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add egg, vanilla, and reserved date liquid. Mix until smooth.
- Fold in drained dates, then gradually add dry ingredients. Chill dough for 30 mins.
3. Bake the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll dough into 1-inch balls. Place 2 inches apart on sheets. Press your thumb into the center of each to create a well.
- Bake 10–12 mins until edges are golden. If wells puff up, re-press gently while warm. Cool completely.
4. Make the Toffee Filling:
- In a saucepan, combine cream, butter, brown sugar, molasses, and salt. Simmer over medium heat, stirring constantly, until thickened (5–7 mins). Let cool slightly (it will thicken more as it cools).
5. Assemble:
- Fill each cookie’s thumbprint with ½ tsp of toffee filling. Sprinkle with sea salt or pecans.
Tips for Success
- Date Prep: Soaking dates ensures they stay soft in the cookies.
- Filling Consistency: The toffee should coat the back of a spoon but remain pourable.
- Storage: Store unfilled cookies in an airtight container for up to 3 days; fill just before serving.
Why This Recipe Works
- Date-Forward Flavor: Chopped dates add chewy texture and authentic sticky toffee depth.
- Molasses Magic: Blackstrap molasses mimics the treacle notes of traditional pudding.
- Salty Finish: Flaky sea salt balances the caramel sweetness.
Serve with a drizzle of extra toffee sauce and a cup of strong coffee for ultimate indulgence!
