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Sticky Toffee Pudding Cookies with Toffee Sauce and Vanilla Bean Custard Buttercream Recipe

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4.3 from 14 reviews

  • Author: Sara
  • Total Time: 2 hours 10 minutes
  • Yield: 20 servings

Description

Delight in the rich and decadent Sticky Toffee Pudding Cookies, featuring soft brown sugar date cookies topped with smooth vanilla bean custard buttercream and drizzled with luscious homemade toffee sauce. Perfectly balanced in sweetness and texture, these cookies bring the classic dessert into a handheld treat ideal for sharing or indulging any time.

Ingredients

Vanilla Bean Custard Buttercream

  • 3/4 cup (180 ml) whole milk
  • 2 egg yolks
  • 1/2 cup (100 g) granulated white sugar
  • 3 tbsp (24 g) cornstarch
  • pinch of salt
  • 1 tsp vanilla bean paste
  • 2 tbsp (28 g) unsalted butter, cold and cut into cubes
  • 3/4 cup (168 g) unsalted butter, softened (for frosting)
  • pinch of salt

Toffee Sauce

  • 1/2 cup (110 g) light brown sugar, packed
  • 6 tbsp (84 g) unsalted butter
  • 1/2 cup (120 ml) heavy cream (double cream)
  • 1/2 tsp vanilla bean paste
  • pinch of salt

Brown Sugar Date Cookies

  • 1/2 cup (100 g) Medjool dates, pitted and chopped (6-9 dates depending on size)
  • 1/3 cup (113 g) unsulphured molasses (or black treacle)
  • 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup (168 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 2 egg yolks, at room temperature
  • 2 tsp vanilla bean paste

Instructions

  1. Prepare Vanilla Bean Custard Buttercream: Begin by measuring out 3/4 cup of milk, reserving 1 tbsp for initial mixing. In a large bowl, whisk together reserved milk, egg yolks, granulated sugar, cornstarch, salt, and vanilla bean paste until pale yellow and smooth.
  2. Heat Milk: Warm remaining milk in a medium saucepan over medium-low heat until steaming.
  3. Temper Egg Mixture: Gradually add a quarter of the heated milk to the egg yolk mixture while stirring vigorously, then incorporate the rest, blending well.
  4. Cook Pastry Cream: Return mixture to saucepan and cook over medium-low heat for 6-8 minutes, whisking continuously until thick with soft peaks. If lumps form, remove from heat, whisk vigorously to smooth, then return to continue cooking.
  5. Finish Pastry Cream: Remove from heat, stir in cold butter cubes until smooth. Cover directly with plastic wrap and chill until fully cold.
  6. Make Buttercream: Beat softened butter and a pinch of salt with an electric mixer on high speed for 5 minutes until pale and fluffy. Add chilled pastry cream and mix at medium speed until smooth. Cover and set aside at room temperature.
  7. Prepare Toffee Sauce: In a medium saucepan, melt butter and brown sugar over medium heat. Simmer for 3-4 minutes, stirring occasionally until bubbly and incorporated.
  8. Add Cream: Reduce heat to medium-low, whisk in heavy cream, and simmer for another 3-4 minutes until sauce thickens.
  9. Finish Toffee Sauce: Remove from heat, stir in vanilla bean paste and a pinch of salt. Cool to room temperature in a bowl for later use.
  10. Preheat Oven: Set oven to 350°F (175°C) and line two baking sheets with parchment paper.
  11. Prepare Date Mixture: Pit and roughly chop dates; pulse in a food processor with molasses until smooth and sticky.
  12. Combine Dry Ingredients: Whisk together flour, salt, and baking soda in a medium bowl.
  13. Cream Butter and Sugar: In a large bowl, beat softened butter and brown sugar on high speed until fluffy, about 1-2 minutes.
  14. Add Wet Ingredients: Mix in egg yolks, vanilla bean paste, and date/molasses paste on medium speed until light and fluffy.
  15. Incorporate Dry Ingredients: Add flour mixture on low speed just until combined; dough will be soft—let it rest 10 minutes at room temperature.
  16. Shape Cookies: Using a 2 tbsp cookie scoop, form dough into balls and roll in sugar. Space on baking sheets at least 2 inches apart, flatten slightly into circles.
  17. Bake Cookies: Bake 6-8 cookies per batch for 10-11 minutes. Immediately shape edges with a large circular cutter while warm.
  18. Cool Cookies: Let cookies cool on baking sheet for 5 minutes, then transfer to cooling racks to finish cooling.
  19. Assemble Cookies: Rewhip frosting until fluffy. Pipe buttercream onto each cooled cookie and drizzle with prepared toffee sauce.
  20. Storage: Store in an airtight container at room temperature up to 3 days, refrigerate or freeze (up to 1 month) as needed. Allow to come to room temperature before serving.

Notes

  • Weigh the Medjool dates for best consistency in the date paste.
  • Adjust baking time slightly if your cookies are larger or smaller than the recommended size.
  • To avoid lumps in the pastry cream, whisk vigorously and carefully control the cooking heat.
  • Resting the cookie dough allows flour to absorb moisture, making dough easier to handle.
  • Use plastic wrap directly on pastry cream surface to prevent skin formation while chilling.
  • Rewhip the frosting before using to regain fluffiness after chilling or resting.
  • Cookie cutter shaping immediately after baking ensures uniform, professional-looking cookies.
  • Store cookies well to maintain texture; freezing is best in airtight containers.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://sarabaking.com/sticky-toffee-pudding-cookies-with-toffee-sauce-and-vanilla-bean-custard-buttercream-recipe/