A soft, sticky cookie with toffee bits and cream cheese frosting. These cookies are warm, sweet, and easy to make.
introduction
Sticky Toffee Pudding Cookies take the flavors of the classic dessert and make them into a simple cookie. If you like other rich cookies, try a light, nutty treat like rose and pistachio shortbread cookies for a different flavor the same day.
why make this recipe
Make these cookies when you want a warm, sticky sweet that feels special but is quick to bake. The toffee bits add a crunchy chew, and the cream cheese frosting gives a soft, tangy top. If you enjoy sandwich-style sweets, you may also like the easy idea behind vanilla sandwich cookies for another treat.
how to make Sticky Toffee Pudding Cookies
These cookies mix simple dough with toffee bits and bake until the edges are gold. The recipe is straightforward and fits into a weekday or weekend baking plan. For tips on getting a soft center and good chew, see a similar guide like Vermont chewy molasses cookies which use similar texture ideas.
Ingredients :
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup toffee bits
- Cream cheese frosting (for topping)
- Extra toffee sauce (for drizzling)
Directions :
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the toffee bits.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and drizzle with extra toffee sauce before serving.
how to serve Sticky Toffee Pudding Cookies
Serve these cookies at room temperature or slightly warm. Put a small scoop of vanilla ice cream beside a cookie for a simple dessert. For a chewier bite and texture tips, read a short guide on what makes cookies chewy and use those tips when you bake.
how to store Sticky Toffee Pudding Cookies
Store in an airtight container at room temperature for up to 3 days. Put a piece of parchment between layers so the frosting does not stick. For longer storage, freeze the unfrosted cookies for up to 2 months, then thaw and add frosting when ready to eat.
tips to make Sticky Toffee Pudding Cookies
- Use room temperature butter for easy creaming.
- Do not overmix after adding flour; that keeps cookies soft.
- Press extra toffee bits on top of each dough drop for more toffee in each bite.
- Warm the toffee sauce slightly before drizzling so it flows well.
- For more ideas on how to keep cookies chewy and soft, see tips for chewy cookies.
variation (if any)
- Add chopped dates or raisins for a closer flavor to classic sticky toffee pudding.
- Swap cream cheese frosting for a simple caramel glaze for a stronger toffee flavor.
- Mix in chopped nuts like pecans for extra crunch.
FAQs
Q: Can I use margarine instead of butter?
A: Butter gives the best flavor. Margarine can work, but texture and taste will change.
Q: Can I skip the frosting?
A: Yes. The cookies are sweet on their own. Drizzle toffee sauce if you want extra stickiness.
Q: How do I keep the toffee from melting too much in the oven?
A: Fold the toffee bits into the dough and press a few bits on top. Bake at the correct temp and check early to avoid over-baking.
Q: Can I make the dough ahead?
A: Yes. Chill the dough up to 48 hours. Let it sit at room temp a few minutes before baking.
Q: Can I use store-bought toffee sauce?
A: Yes. A good store sauce saves time and tastes great with these cookies.
Sticky Toffee Pudding Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the toffee bits.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and drizzle with extra toffee sauce before serving.