Sticky Toffee Pudding Cookies

Description §

These perfect sticky toffee pudding cookies have super chewy, caramelly centers, tender edges, and are full of rich brown sugar and date flavor. A generous piping of silky vanilla custard buttercream and drizzle of brown sugar toffee sauce is the finishing touch. They are the best over the top cookies to bake this Christmas season!

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Ingredients §

• 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
• 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
• 1/2 cup (100 g) Medjool dates, 6-9 dates depending on size (I highly recommend weighing them!)
• 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

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Method §

1. In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer.
2. In a medium bowl, whisk together the egg yolks, granulated white sugar, cornstarch, and a pinch of salt until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in the vanilla bean paste and unsalted butter until smooth.
6. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.
7. Refrigerate until completely chilled, at least 2 hours or overnight.
8. In a medium saucepan, combine the light brown sugar, unsalted butter, heavy cream, vanilla bean paste, and a pinch of salt.
9. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
10. Remove from heat and let cool to room temperature.
11. In a small saucepan, combine the Medjool dates and unsulphured molasses.
12. Cook over medium heat, stirring constantly, until the dates are soft and the mixture is thick and jam-like.
13. Remove from heat and let cool to room temperature.
14. In a medium bowl, whisk together the all-purpose flour, salt, and baking soda.
15. In a large bowl, beat the unsalted butter and light brown sugar until light and fluffy.
16. Beat in the egg yolks and vanilla bean paste until well combined.
17. Gradually add the flour mixture, beating until just combined.
18. Fold in the cooled date mixture.
19. Cover the dough and refrigerate for at least 30 minutes or up to 2 days.
20. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
21. Using a medium cookie scoop, scoop the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each cookie.
22. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
23. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
24. Once the cookies are completely cooled, pipe the chilled pastry cream onto the flat side of half of the cookies.
25. Top with the remaining cookies to make sandwiches.
26. Drizzle the cooled toffee sauce over the cookies.
27. Serve and enjoy!

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