These sticky toffee pudding cookies are soft, chewy, buttery, and full of deep caramel-date flavor. They’re made with brown butter, dark brown sugar, molasses, cinnamon, and chunks of homemade date toffee bark folded right into the dough.

The bark is so good on its own: a thin layer of dates, buttery toffee, and dark chocolate. Once baked into the cookies, it gives you little chewy, caramelized pockets that taste just like sticky toffee pudding in cookie form.

These are especially delicious warm with a scoop of vanilla ice cream.

Ingredients

Cookie Dough

55 g brown butter, fully cooled
55 g unsalted butter, room temperature
1 tsp honey
135 g light brown sugar
40 g granulated sugar
30 ml molasses
1 large egg
½ tbsp vanilla extract
185 g all-purpose flour
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
245 g date toffee bark, chopped
Pitted dates, halved, for topping before baking

Date Toffee Bark

135 g pitted dates
113 g unsalted butter
100 g granulated sugar
Pinch of salt
120 g dark chocolate

Instructions

Make the Date Toffee Bark

Line a baking sheet with parchment paper.
Arrange the pitted dates close together so they form a rough square.
Cover with another piece of parchment and roll the dates into a thin, even layer. Set aside.
In a medium saucepan, combine the butter, sugar, and salt.
Place over medium heat and stir until the butter has fully melted.
Let the mixture simmer and caramelize, stirring every 30–45 seconds so the toffee cooks evenly. Try not to over-stir.
Once the toffee reaches a rich caramel color and looks smooth, pour it over the date layer.
Let it sit for 2–3 minutes, then sprinkle the dark chocolate over the warm toffee.
Let the heat from the toffee melt the chocolate, then spread it evenly with an offset spatula.
Chill in the fridge until fully set.
Chop into pieces and keep chilled until ready to use.

Make the Cookie Dough

In a bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
In a separate bowl, cream together the cooled brown butter, room temperature butter, honey, light brown sugar, and granulated sugar until lightened and fluffy.
Add the egg, molasses, and vanilla. Whisk until smooth and fully incorporated.
Fold in the dry ingredients until a soft cookie dough forms.
Fold in the chopped date toffee bark until evenly distributed.
Scoop the dough into cookie dough balls and place onto a lined baking sheet.
Chill for 2–3 hours, or up to overnight for the best texture.

Bake

Preheat oven to 350°F and line a few baking sheets with parchment paper.
Space the chilled cookie dough balls apart on the baking sheets.
Top each dough ball with half of a pitted date.
Bake for 14–16 minutes, until the edges are set and the centers still look slightly soft.
Remove from the oven and scoot the cookies while warm if needed.
Press extra pieces of date toffee bark on top while the cookies are still warm.
Let cool fully, or enjoy slightly warm.

Notes

For the best flavor, chill the dough overnight. The molasses, cinnamon, brown butter, and date toffee all deepen and make the cookies taste even more like sticky toffee pudding.
These are beautiful on their own, but warm with vanilla ice cream is the move. The date bark gets a little melty, the cookie stays chewy, and it turns into the coziest little plated dessert.

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Download the Fantastic Pastry Cookies Ebook Here

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