Sticky Toffee Pudding Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
You're bound to enjoy these cookies which taste like the classic British dessert, sticky toffee pudding!
  • ¾ cup butter, softened
  • ¾ cup dark brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • ½ tsp rum extract
  • 1 tsp cinnamon
  • ¼ tsp freshly ground nutmeg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • ½ tsp salt
  • 1 (6 oz) pkg chopped dried dates
  • 1 cup toffee bits
  • Caramel sundae sauce
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or spray them lightly with cooking spray; set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add in the egg and the vanilla bean paste/extract and the rum extract until blended. Meanwhile, in a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, cornstarch and salt.
  3. Gradually add the flour mixture, about a cup at a time, into the butter mixture, beating well to incorporate. Once combined and a soft dough has formed, stir in the chopped dates.
  4. Drop rounded Tablespoonfuls of dough onto the prepared cookie sheets, about 1" apart. Bake for approx. 10 minutes, rotating pans halfway through baking time. Cookies may appear underdone -- they will continue to set up as they cool. Do not over bake them! Allow the cookies to set on the baking sheets for about 5-10 minutes before transferring to a wire rack with parchment paper or foil underneath it.
  5. Once cookies are still slightly warm or room temperature, drizzle the tops evenly with the caramel sundae sauce. Sprinkle tops of the cookies with the toffee bits immediately. Allow the cookies to briefly set before serving. Store leftovers airtight in a container at room temperature up to a week.
Recipe by The Domestic Rebel at