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Sticky Toffee Pudding Cookies

Sticky Toffee Pudding Cookies: Irresistibly Soft and Chewy

These Sticky Toffee Pudding Cookies bring a classic dessert to life with chewy bites, toffee drizzle, and buttercream, perfect for sharing.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 1 hour 21 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: British
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 113 g Unsalted Butter Provides richness and moisture; use softened for easy creaming.
  • 200 g Dark Brown Sugar Adds deep caramel flavor and moisture; can substitute with light brown sugar.
  • 1 Large Egg At room temperature for even mixing.
  • 1 tsp Vanilla Extract Use pure for best flavor.
  • 1 tbsp Molasses Enhances flavor with a hint of earthiness.
  • 200 g All-Purpose Flour Provides structure and texture.
  • 1 tsp Baking Soda Fresh for effectiveness.
  • 0.5 tsp Salt Balances sweetness.
  • 0.5 tsp Ground Cinnamon Introduces warmth and spice.
  • 0.25 tsp Ground Nutmeg Adds nutty flavor.
For the Frosting
  • 1 cup Buttercream Frosting Store-bought is convenient; homemade offers more flavor.
For the Drizzle
  • 0.5 cup Toffee Sauce Homemade preferred for flavor.

Equipment

  • Mixing Bowl
  • electric mixer
  • Oven
  • baking sheet
  • Parchment Paper
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Cream the butter and sugar: Mix butter and dark brown sugar until light and fluffy (3-5 minutes).
  2. Add the wet ingredients: Incorporate egg, vanilla, and molasses into the mixture.
  3. Combine dry ingredients: Whisk flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
  4. Mix the dough: Gradually combine dry and wet ingredients until a soft dough forms.
  5. Chill the dough: Refrigerate covered dough for 30 minutes.
  6. Preheat the oven: Set to 350°F (175°C) and prepare baking sheet with parchment.
  7. Scoop the dough: Portion dough onto baking sheet, spacing 2 inches apart.
  8. Bake the cookies: Bake for 9-11 minutes until edges are set.
  9. Cool on a wire rack: Cool on the sheet for 5 minutes, then transfer to rack.
  10. Frost and drizzle: Top with frosting and drizzle with toffee sauce.
  11. Add a finishing touch: Optionally sprinkle salt over drizzle.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Chill the dough for best results and experiment with frosting flavors.

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