Recipe: Sticky Toffee Pudding Cookies

Sticky toffee is hands down one of our favourite desserts, it’s a classic. Cookies are also one of our favourite things to bake so combine the two and we have the perfect sweet treat right? We’ve gone traditional and used dates like a sticky toffee, but also used fudge to help get the taste of the delicious toffee sauce. If you don’t like dates don’t be put off by them, they add the most amazing chewy texture and the most delicious caramel flavour. We’ve also whacked in some caramilk chocolate to really try to bring out that sticky toffee flavouring. These are seriously good and if you’re in the mood to bake something, make it these!

Ingredients - Makes 8 Cookies

• 130g Salted Butter

• 80g Caster Sugar

• 80g Dark Brown Sugar

• 1 Egg

• 230g Plain Flour

• 300g Caramilk Chocolate

• 100g Fudge

• 130g Medjool Dates

• ½ Teaspoon Baking Powder

• ½ Teaspoon Bicarbonate Soda

• ½ Teaspoon Table Salt

Method

1. Start by preparing your ingredients. Pit and finely chop the dates. If the skin is easy to remove then also remove this. Half the squares of fudge and roughly chop the chocolate.

2. Begin by melting the butter over medium heat until it begins to boil. It will bubble and crack as the moisture evaporates. Stir until the butter turns golden. As foam forms, stir constantly until you see brown specks at the bottom of the pan. Be careful, as it can burn quickly, so don’t walk away! Once you see the brown specks, remove the butter from the heat. It should smell amazing. Pour it into a bowl and let it cool for 5 minutes.

3. In a bowl, mix both sugars with the brown butter until smooth and creamy.

4. Add the egg, beating until fully combined.

5. Add the dates, ¾ of the roughly chopped chocolate, ¾ of the fudge and combine.

6. Stir in the flour, salt and bicarbonate soda, baking powder until incorporated.

7. Once all combined, using your hands shape into 8 large cookies.

8. Use the left over chocolate and lightly push onto the top of the cookies, do the same with the fudge. 1 or 2 pieces on each cookie is fine.

9. Cover the cookie dough and chill in the fridge for at least 2 hours (overnight is best). This helps prevent the cookies from spreading too much while baking.

10. Preheat your oven to 175°C (350°F).

11. Line a baking tray with baking paper and place 2-4 cookies per tray. Bake for 10 minutes - they’ll look underbaked, but that’s exactly how they should be!

12. Let them cool completely on the tray before transferring. You’ll be left with the most perfect cookies!