Sticky Toffee Pudding Thumbprints

Why You’ll Love This Recipe

• Unique Flavor Combination: Combines the classic taste of sticky toffee pudding with the convenience of a cookie.​
• Rich and Chewy Texture: The date-infused dough provides a moist and chewy base, complemented by a smooth toffee filling.​
• Perfect for Sharing: Makes approximately 44 cookies, ideal for gatherings or gifting.

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

For the Cookie Dough:

• 12 ounces pitted dried Medjool dates​
• Boiling water, as needed​
• 1 teaspoon baking soda​
• 1 cup unsalted butter​
• 1 cup firmly packed dark brown sugar​
• 1 tablespoon unsulphured molasses​
• 1 tablespoon vanilla extract​
• 2 teaspoons instant espresso powder​
• 3/4 teaspoon salt​
• 1/4 teaspoon ground nutmeg​
• 1/8 teaspoon ground cloves​
• 1/8 teaspoon ground allspice​
• 1 large egg, at room temperature​
• 2 1/2 cups all-purpose flour​
• 2 teaspoons cornstarch
• 1/2 cup white sugar, or as needed

For the Toffee Sauce:

• 1 cup firmly packed dark brown sugar​
• 1/4 cup unsalted butter​2
• tablespoons water
• 1/2 tablespoon unsulphured molasses​
• 1/4 teaspoon salt​
• 2/3 cup heavy cream​
• 2 teaspoons vanilla extract​
• 1 teaspoon lemon juice

Directions

1. Prepare the Dates: Place dates in a small heatproof bowl. Pour in enough boiling water to cover, then stir in baking soda, and soak dates for 10 minutes.

2. Brown the Butter: Meanwhile, place 1 cup butter in a light-colored saucepan over medium-low heat. Cook, stirring constantly, until butter is browned, 5 to 10 minutes. Pour browned butter into a large mixing bowl and allow to cool for 10 minutes.​

3. Make Date Paste: Drain dates; add to a food processor or blender, and pulse until mixture is thick and paste-like, with few large chunks of date remaining.​

4. Combine Wet Ingredients: To the browned butter, add brown sugar, molasses, vanilla, espresso powder, salt, nutmeg, cloves, and allspice; stir to combine. Add in egg and stir until well incorporated, about 1 minute. Add in dates, and stir until thoroughly combined

5. ​Incorporate Dry Ingredients: Add in 1 1/2 cups flour, cornstarch, and baking powder and mix until just combined. Add in remaining 1 cup flour and stir until just incorporated.​

6. Form Cookies: Pour 1/2 cup white sugar in a small bowl. Scoop out 1 tablespoon dough and roll into a ball; roll in sugar until completely coated. Using your thumb, or the handle of a wooden spoon, make an indentation in the center, about 1/2-inch wide. Place cookies on a plate. Repeat this process with remaining dough. Refrigerate until chilled, at least 30 minutes.​

7. Bake: Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with silicone baking mats or parchment paper. Arrange chilled cookies 1 inch apart on prepared baking sheets. Bake until cookies begin to puff, and small cracks begin to appear, 12 to 14 minutes. Remove cookies from oven, and immediately use the handle of a wooden spoon to press the center of cookies back down. Cool cookies on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.​

8. Prepare Toffee Sauce: Place brown sugar, butter, water, molasses, and salt in a heavy-bottomed saucepan over medium-low heat. Cook, stirring constantly, until mixture is boiling. Reduce heat to low and boil for 2 minutes, stirring constantly. Carefully pour in cream (mixture will sputter), while continuing to stir. Return to a boil, and cook for 5 minutes, stirring constantly. Remove from heat; stir in vanilla and lemon juice. Pour into a heatproof glass measuring cup with a pour spout. Allow toffee sauce to cool until slightly thickened, stirring occasionally, 15 to 20 minutes.​Fill Cookies: Carefully pour toffee sauce into the center of each cookie, taking care not to overfill. Alternatively, you can spoon the sauce into the cookies instead of pouring from a measuring cup. Toffee sauce will thicken as it cools.​

Servings and Timing

• Yield: Approximately 44 cookies​
• Prep Time: 50 minutes​
• Cook Time: 30 minutes​
• Cooling Time: 1 hour
• Total Time: 2 hours 20 minutes​

Variations

• Nutty Twist: Add finely chopped nuts, such as pecans or walnuts, to the cookie dough for added texture and flavor.​
• Chocolate Drizzle:
  

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  Experience the rich flavors of Sticky Toffee Pudding Thumbprints, a delightful fusion of classic British sticky toffee pudding and thumbprint cookies. With a chewy, date-infused dough and a luscious toffee center, these indulgent treats are perfect for holidays, gifting, or any special occasion.

  • Author: Ava
  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 44 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

  Ingredients

  For the Cookie Dough:

  • 12 ounces pitted dried Medjool dates
  • Boiling water (as needed)
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 1 tablespoon unsulphured molasses
  • 1 tablespoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1 large egg (room temperature)
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 cup white sugar (for rolling)

  For the Toffee Sauce:

  • 1 cup firmly packed dark brown sugar
  • 1/4 cup unsalted butter
  • 2 tablespoons water
  • 1/2 tablespoon unsulphured molasses
  • 1/4 teaspoon salt
  • 2/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice

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  Instructions

  For the Cookie Dough:

  • 12 ounces pitted dried Medjool dates
  • Boiling water (as needed)
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 1 tablespoon unsulphured molasses
  • 1 tablespoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1 large egg (room temperature)
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 cup white sugar (for rolling)

  For the Toffee Sauce:

  • 1 cup firmly packed dark brown sugar
  • 1/4 cup unsalted butter
  • 2 tablespoons water
  • 1/2 tablespoon unsulphured molasses
  • 1/4 teaspoon salt
  • 2/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice

  Notes

  • Make-Ahead Tip: Store unfilled cookies in an airtight container for up to 3 days. Fill just before serving.
  • Nutty Addition: Add chopped pecans or walnuts to the dough for extra crunch.
  • Chocolate Drizzle: Drizzle melted dark chocolate over the filled cookies for a decadent twist.
  • Storage: Keep in an airtight container at room temperature for up to 5 days.