Sticky Toffee Pudding Cookie Recipe & Tutorial
Recipe Overview
Overview
Sticky Toffee Pudding Cookies bring a beloved dessert into a new form, combining the rich, sweet flavors of sticky toffee pudding with the delightful texture of cookies. The recipe starts with a mix of dry ingredients, including flour, ginger, and baking powder, which sets the stage for a flavorful base. The use of cold butter is crucial; it helps maintain the cookie’s structure, preventing them from spreading too thin while baking.
The addition of dark brown sugar and caster sugar creates a beautiful caramel flavor, while chunks of caramelized white chocolate and dates provide bursts of sweetness and texture. The mixing process is straightforward, emphasizing the importance of not overworking the dough to keep those chunky bits intact. Once the dough is formed, it’s essential to chill it in the freezer, allowing the flavors to meld and ensuring a perfect bake.
After baking, the cookies emerge with a lovely craggy surface, reminiscent of the original sticky toffee pudding. The filling, made from butter, muscovado sugar, and double cream, adds a gooey, indulgent center that elevates these cookies to a new level of deliciousness. Each bite is a delightful combination of sweet, chewy, and rich flavors, making them a perfect treat for any occasion.
These cookies are not just a dessert; they are a celebration of flavors and textures that will impress anyone who tries them. Whether enjoyed fresh out of the oven or shared with friends, they are sure to become a favorite in your baking repertoire.
Recipe Details
Steps & Tips
Whisk together 500g of plain flour, 2 tsp of ground ginger, 1/4 tsp of ground cinnamon, 2 tsp of baking powder, and 1 tsp of sea salt.
Break 2 eggs and 1 egg yolk into a bowl.
Add 230g of cold chopped butter to the mixer.
Tip: Use mega cold butter to prevent cookies from spreading.
Add 160g of dark soft brown sugar and 160g of caster sugar to the mixer.
Mix on low speed to break up the butter into chunky nuggets.
Add 300g of caramelized white chocolate chunks and 100g of chopped dates to the mixture.
Tip: You can buy chopped dates to save time.
Mix briefly until combined.
Add the whisked dry ingredients to the mixer.
Mix until a sandy consistency is reached, then stop mixing.
Add the prepared eggs to the mixture and mix until just combined.
Tumble the dough out onto a work surface.
Melt 80g of chopped unsalted butter and 80g of muscovado sugar in a pan over low heat, stirring constantly.
Tip: Stir constantly to prevent butter from separating when melting.
Add 100g of double cream, 1 tsp of Marmite, and a pinch of salt to the melted mixture.
Keep the filling bubbling on low heat for 3-4 minutes until slightly thickened.
Tip: Keep the filling bubbling on low heat until it thickens slightly.
Pour the filling into a jug and place it in the freezer.
Tip: Let the filling come to room temperature for a melty texture.
Weigh out 125g portions of the cookie dough.
Form a cavity in the dough ball with your thumb.
Close the dough over the filling without smoothing it out.
Place the formed dough balls into the freezer for at least 4 hours.
Tip: Freeze the cookie dough for at least 4 hours or preferably overnight.
Tip: Allow cookies to cool down before breaking into them to avoid burns.
Allow cookies to cool down after baking before breaking into them.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using cold butter helps prevent cookies from spreading too much during baking.
- •Chopped dates add natural sweetness and a chewy texture to the cookies.
- •Caramelized white chocolate enhances the flavor profile, making these cookies unique.
- •Allowing the cookie dough to chill in the freezer ensures a thicker, chunkier cookie.
