Sticky Toffee Pudding Thumbprints Recipe

Ingredients

For the Cookie Dough:

• 12 ounces pitted dried Medjool dates
• Boiling water, as needed
• 1 teaspoon baking soda
• 1 cup unsalted butter
• 1 cup firmly packed dark brown sugar
• 1 tablespoon unsulphured molasses
• 1 tablespoon vanilla extract
• 2 teaspoons instant espresso powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1 large egg, at room temperature
• 2 1/2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1/2 cup white sugar, or as needed

For the Toffee Sauce:

• 1/4 cup unsalted butter
• 2 tablespoons water
• 1/2 tablespoon unsulphured molasses
• 1/4 teaspoon salt
• 2/3 cup heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice

Directions

Step 1:

Place dates in a small heatproof bowl. Pour in enough boiling water to cover the dates, then stir in baking soda. Let the dates soak for 10 minutes.

Step 2:

While the dates are soaking, place 1 cup of butter in a light-colored saucepan over medium-low heat. Stir constantly until the butter turns golden brown, which should take about 5 to 10 minutes. Once browned, pour the butter into a large mixing bowl and let it cool for 10 minutes.

Step 3:

Drain the dates and transfer them to a food processor or blender. Pulse until the mixture becomes a thick paste with only a few large chunks of date remaining.

Step 4:

To the cooled browned butter, add the brown sugar, molasses, vanilla extract, espresso powder, salt, nutmeg, cloves, and allspice. Stir everything together until fully combined.

Step 5:

Crack the egg into the mixture and stir for about 1 minute until well incorporated. Then, add the date paste and mix until completely combined.

Step 6:

Gradually add 1 1/2 cups of flour, cornstarch, and baking powder to the mixture. Stir until just combined. Then add the remaining 1 cup of flour, mixing until incorporated.

Step 7:

Pour the 1/2 cup of white sugar into a small bowl. Take 1 tablespoon of dough and roll it into a ball. Roll the ball in the sugar until its fully coated. The dough will be soft but should still hold its shape.

Step 8:

Using your thumb or the handle of a spoon or spatula, create an indentation about 1/2-inch wide in the center of each ball. Place the cookies on a plate. Repeat with the remaining dough.

Step 9:

Refrigerate the cookies for at least 30 minutes to chill.

Step 10:

Preheat the oven to 350F (180C). Line baking sheets with silicone mats or parchment paper. Arrange the chilled cookies 1 inch apart on the baking sheets.

Step 11:

Bake the cookies for 12 to 14 minutes, or until they begin to puff and small cracks form on the surface. Remove from the oven and immediately press the centers down using a spoon handle or spatula.

Step 12:

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

For the Toffee Sauce:

Step 13:

In a heavy-bottomed saucepan, combine the brown sugar, butter, water, molasses, and salt. Cook over medium-low heat, stirring constantly, until the mixture reaches a boil. Reduce the heat to low and simmer for 2 minutes while stirring continuously.

Step 14:

Carefully pour in the cream (the mixture will sputter), and continue stirring. Bring it back to a boil and cook for an additional 5 minutes, stirring constantly.

Step 15:

Remove the toffee sauce from the heat, then stir in the vanilla extract and lemon juice. Pour the sauce into a heatproof glass measuring cup with a spout. Allow it to cool and thicken slightly, which should take around 15 to 20 minutes, stirring occasionally.

Step 16:

Once the sauce has thickened, carefully pour it into the center of each cookie, taking care not to overfill. Alternatively, you can spoon the sauce into the cookies instead of pouring it directly from the measuring cup. The toffee sauce will continue to thicken as it cools.

Storage:

Store the cookies in a single layer in an airtight to keep them fresh.

Nutrition Facts (per serving):

• Calories: 152
• Total Fat: 7g (9% Daily Value)
• Saturated Fat: 4g (21% Daily Value)
• Cholesterol: 22mg (7% Daily Value)
• Sodium: 94mg (4% Daily Value)
• Total Carbohydrate: 23g (8% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 16g
• Protein: 1g (2% Daily Value)
• Calcium: 26mg (2% Daily Value)
• Iron: 1mg (3% Daily Value)
• Potassium: 92mg (2% Daily Value)