These bakery-style Sticky Toffee Pudding Cookies bring all the cozy, decadent magic of the famous British dessert into handheld cookie perfection! Made with rich browned butter, sweet soaked Medjool dates, and warm cinnamon, each thick cookie hides a molten, gooey toffee caramel center and is crowned with fluffy cream cheese frosting, golden toffee drizzle, and flaky sea salt.
Soft-baked with chewy edges and an ultra-tender center, these gourmet cookies are an absolute showstopper. They look like they came straight out of a high-end bakery case, yet come together easily at home with zero chilling required!
Why You'll Love This Recipe
- Molten gooey toffee center: Stuffed with soft caramel toffee candies that melt into an irresistible molten core when baked
- Nutty brown butter & Medjool dates: Soaked dates and caramelized browned butter create the iconic, deep caramel flavor of traditional sticky toffee pudding
- Bakery-style topping: Fluffy cream cheese frosting swirled with rich homemade or store-bought toffee sauce and flaky sea salt
- Perfect texture contrast: Crisp golden edges, soft chewy centers, and luscious silky frosting in every bite!
If you love decadent autumn dessert bars and cookies like our Carmelitas and our Pumpkin Gooey Butter Cake, these stuffed sticky toffee cookies will be an immediate obsession.
Key Ingredients & Smart Substitutions
Here are the rich, flavorful ingredients you’ll need:
- Medjool Dates: 1 cup pitted and finely chopped Medjool dates, soaked in 1/3 cup hot water with a pinch of baking soda until soft and pureed.
- Butter: 1 cup (2 sticks) unsalted butter, browned to golden perfection for deep nutty aroma.
- Dark Brown Sugar: 1 cup packed dark brown sugar (adds rich molasses flavor and moisture).
- Granulated Sugar: 1/4 cup white granulated sugar (gives crisp outer edges).
- Eggs: 2 large eggs + 1 egg yolk at room temperature.
- Flour: 2.75 cups unbleached all-purpose flour.
- Leavening & Spices: 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon pure vanilla extract, and 1/2 teaspoon kosher salt.
- Caramel Stuffing: 12 to 14 soft caramel toffee squares (such as Werther’s soft caramels or Kraft caramels).
- Frosting & Topping: 4 oz cream cheese, 4 tbsp butter, 2 cups powdered sugar, 1/3 cup sticky toffee/caramel sauce, and flaky Maldon sea salt.
How to Make Sticky Toffee Pudding Cookies (Step-by-Step)
1. Prep Date Puree & Mix Dough: Soak chopped dates in hot water with 1/4 tsp baking soda for 10 minutes, then mash with a fork into a thick paste. In a large bowl, whisk together the browned butter, date puree, dark brown sugar, granulated sugar, eggs, and vanilla until glossy. Stir in the flour, baking soda, baking powder, cinnamon, and salt until a soft, thick cookie dough forms.
2. Stuff with Toffee & Portion: Line two large baking sheets with parchment paper. Scoop large balls of dough (about 3 tablespoons each). Press a thumb into the center, insert a soft caramel toffee candy, and fold the dough around the candy to completely seal it inside. Place 2 inches apart on the baking sheets.
3. Bake, Cool & Frost: Bake at 350°F (175°C) for 10 to 12 minutes until the edges are golden and set and the tops are slightly cracked. Let cool on the pan for 10 minutes, then transfer to a wire rack. Beat the cream cheese, butter, and powdered sugar until light and fluffy. Swirl frosting over each cookie, drizzle generously with warm toffee sauce, and finish with flaky sea salt.
4. Serve & Enjoy: Serve slightly warm for the ultimate molten, stretchy caramel center pull!
Chef's Secrets for Molten Centers
- Seal the caramel completely: Ensure the cookie dough is pinched shut tightly around the caramel candy so it doesn’t leak out onto the baking pan while baking
- Cookie scoot trick: Immediately after removing from the oven, swirl a large round biscuit cutter or bowl around each warm cookie to shape them into perfectly round bakery circles!
Storage & Freezing Instructions
To Store: Store frosted cookies in a single layer in an airtight container in the refrigerator for up to 5 days. Microwave for 10 seconds before serving to re-melt the molten toffee center!
To Freeze: Freeze stuffed, unbaked cookie dough balls for up to 3 months. Bake straight from frozen at 350°F for 13 to 14 minutes.
Frequently Asked Questions
Can I use regular dates instead of Medjool?
Yes, Deglet Noor dates work great too; just soak them in boiling water for an extra 5 minutes to soften thoroughly.
Can I make them without frosting?
Yes! Unfrosted cookies are delicious on their own with just a light drizzle of toffee sauce and flaky sea salt.
More Decadent Bakes to Savor Next
- Carmelitas — Chewy caramel chocolate oat crumble dessert bars.
- Applesauce Cake — Old-fashioned spiced snack cake with caramel cream cheese frosting.
- Pumpkin Gooey Butter Cake — St. Louis style molten pumpkin dessert bars.
Sticky Toffee Pudding Cookies
- Total Time: 32 minutes
- Yield: 14 large cookies 1x
Description
Sticky toffee pudding cookies are the ultimate indulgence, blending the rich flavors of caramel and dates into a delightful cookie experience. With a soft, chewy texture and an irresistible aroma, these cookies are perfect for sharing at family gatherings or enjoying with a cup of tea on rainy afternoons. Easy to make and visually appealing, they promise to satisfy your sweet cravings while evoking warm memories.
Ingredients
For the Cookies:
- 1 cup pitted Medjool dates, chopped (soaked in 1/3 cup hot water with 1/4 tsp baking soda)
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
- 1 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs + 1 egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 2.75 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 12 to 14 soft caramel toffee candies (for stuffing)
For the Frosting & Topping:
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1/3 cup sticky toffee sauce or caramel sauce
- Flaky sea salt (for sprinkling)
Instructions
- Make Date Puree & Dough: Soak chopped dates in hot water with baking soda, then mash into paste. Whisk browned butter, date puree, brown sugar, white sugar, eggs, and vanilla. Stir in flour, baking soda, baking powder, cinnamon, and salt.
- Stuff with Toffee: Scoop 3-tbsp dough balls. Press a soft caramel toffee candy into the center of each, sealing dough tightly around candy. Place on baking sheet.
- Bake, Frost & Drizzle: Bake at 350°F (175°C) for 10 to 12 minutes until edges are golden. Cool completely. Beat cream cheese frosting, swirl over cookies, drizzle with toffee sauce, and sprinkle with sea salt.
- Serve & Enjoy: Serve slightly warm to enjoy the gooey molten toffee center pull!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie (approx. 43g)
- Calories: 142
- Sugar: 9g
- Sodium: 73mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
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