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Simply Savored

Sticky Toffee Pudding Cookies

Soft, chewy brown sugar date cookies topped with silky vanilla bean custard buttercream and finished with rich homemade toffee sauce — a bakery-style treat that feels indulgent and special.
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Prep Time 45 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 57 minutes
Servings: 20 cookies
Calories: 380
Ingredients Method Notes

Ingredients
  

Vanilla Bean Custard Buttercream
  • 3/4 cup whole milk
  • 2 egg yolks
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • Pinch of salt
  • 1 tsp vanilla bean paste
  • 2 tbsp cold unsalted butter
  • 3/4 cup unsalted butter softened
  • Pinch of salt
Toffee Sauce
  • 1/2 cup light brown sugar
  • 6 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla bean paste
  • Pinch of salt
Brown Sugar Date Cookies
  • 1/2 cup Medjool dates
  • 1/3 cup molasses
  • 2 1/4 cups all-purpose flour
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup unsalted butter softened
  • 3/4 cup light brown sugar
  • 2 egg yolks
  • 2 tsp vanilla bean paste

Method
 

  1. Make pastry cream, chill, then whip into butter for buttercream.
  2. Prepare toffee sauce and cool.
  3. Blend dates and molasses until smooth.
  4. Mix cookie dough, shape, and bake at 350°F for 10–11 minutes.
  5. Cool cookies completely.
  6. Pipe buttercream and drizzle with toffee sauce.
  7. See full steps with tips & photos → https://ekellyn.com/sticky-toffee-pudding-cookies/

Notes

  • Extra clean circles: Scoot cookies with a round cutter while warm
  • Deeper flavor: Chill dough overnight
  • No piping bag: Spread frosting with spoon or offset spatula
  • Holiday version: Add flaky sea salt on top