Sticky Toffee Pudding Thumbprints

Name: Sticky Toffee Pudding Thumbprints
Total time: 50 min
Yield: 44 Servings
Ingredients: 12 ounces Medjool dates; 1 teaspoon baking soda; 🧈 1 cup unsalted butter; 1 cup dark brown sugar; 1 tablespoon molasses; 1 tablespoon vanilla extract; 2 teaspoons espresso powder; 🧂 3/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon ground allspice; 🥚 1 large egg; 2 1/2 cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking powder; 1/2 cup white sugar; 1 cup dark brown sugar; 🧈 1/4 cup unsalted butter; 2 tablespoons water; 1/2 tablespoon molasses; 🧂 1/4 teaspoon salt; 2/3 cup heavy cream; 2 teaspoons vanilla extract; 1 teaspoon lemon juice

Cost $15, save $10

Source: Recommended by CookPal

50 Min
44 Servings
$15

Sticky Toffee Pudding Thumbprints

Cost $15, save $10

Source: Recommended by CookPal

50 Min
44 Servings
$15

INGREDIENTS

Cookie base
- 12 ounces Medjool dates
- 1 teaspoon baking soda
- 🧈 1 cup unsalted butter
- 1 cup dark brown sugar
- 1 tablespoon molasses
- 1 tablespoon vanilla extract
- 2 teaspoons espresso powder
- 🧂 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 🥚 1 large egg
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 cup white sugar
Toffee sauce
- 1 cup dark brown sugar
- 🧈 1/4 cup unsalted butter
- 2 tablespoons water
- 1/2 tablespoon molasses
- 🧂 1/4 teaspoon salt
- 2/3 cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice

STEPS

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

Cook 1 cup butter in a saucepan over medium-low heat until browned. Cool for 10 minutes.

Drain dates and blend into a paste.

Combine browned butter, sugar, molasses, vanilla, espresso powder, spices, and salt. Stir in egg and date paste. Mix in flour, cornstarch, and baking powder.

Shape dough into balls, coat with sugar, and make indentations in the center. Chill for 30 minutes.

Preheat oven to 350°F (180°C) and bake cookies for 12-14 minutes. Allow cookies to cool.

Combine ingredients for toffee sauce in a pot, boil, then add cream. Cook and stir until thickened.

Fill the indentations of cooled cookies with toffee sauce. Store in an airtight container.

NUTRIENTS

Per 1 serving

🔥

152

Calories

1
Protein
23
Carbs
7
Fats

💡 Ensure butter is properly browned to enhance the flavor of the cookies.Refrigerating the dough helps maintain the cookie structure during baking.Leftover toffee sauce can be used as a topping for ice cream or other desserts.