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
Course: Desserts4
servings50
minutes30
minutes157
kcalIngredients
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.