Sticky Toffee Pudding Thumbprints

Sticky Toffee Pudding Thumbprints are a delightful twist on the classic British dessert, combining the rich flavors of caramelized dates and buttery shortbread in a bite-sized treat. These cookies have a soft, chewy center filled with luscious toffee sauce, making them irresistible for any sweet lover.

Origin Sticky Toffee Pudding Thumbprints

Sticky Toffee Pudding is a beloved British dessert that originated in the United Kingdom, particularly in the Lake District. Traditionally, it consists of a moist sponge cake made with finely chopped dates, served with a rich toffee sauce. This thumbprint cookie version captures the essence of the classic pudding while offering a fun, easy-to-eat variation.

What I Love About This Recipe

The combination of a buttery, tender cookie with the deep caramel flavors of sticky toffee pudding makes this recipe a standout. I love how the thumbprint center holds a pool of gooey toffee sauce, creating the perfect balance of textures. Plus, they’re easy to make and ideal for holiday gatherings or afternoon tea.

Also Read : Red Velvet Cheesecake Brownie: A Decadent and Irresistible Dessert

Sticky Toffee Pudding Thumbprints

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

50

minutes

Cooking time

30

minutes

Calories

157

kcal

Ingredients

• 1 cup (225g) unsalted butter, softened

• ½ cup (100g) brown sugar

• 1 egg yolk

• 1 teaspoon vanilla extract

• 2 cups (250g) all-purpose flour

• ½ teaspoon salt

• ½ cup finely chopped dates

• ½ cup (100g) brown sugar

• ¼ cup (60g) unsalted butter

• ¼ cup (60ml) heavy cream

• ½ teaspoon vanilla extract

• Pinch of salt

Directions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a mixing bowl, cream together butter and brown sugar until light and fluffy.
• Add the egg yolk and vanilla extract, then mix until combined.
• Gradually mix in the flour and salt, then fold in the chopped dates.
• Roll the dough into 1-inch balls and place them on the prepared baking sheet.
• Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
• Bake for 12-15 minutes or until the edges are lightly golden.
• While the cookies bake, prepare the toffee sauce by heating brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir until the sugar dissolves and the sauce thickens (about 3-4 minutes). Remove from heat and stir in vanilla extract and salt.
• Once the cookies are out of the oven, let them cool slightly before filling the center with warm toffee sauce.
• Allow the cookies to set before serving.

Notes

• If the dough is too soft, chill it for 15-20 minutes before rolling.
• You can store the cookies in an airtight container for up to 3 days.
• For extra indulgence, drizzle melted chocolate over the cookies.