Sticky Toffee Cookies
Chewy, rich toffee cookies made with caramel and dates
Ingredients
Ingredients
Cookies
- ½ cup 1 stick unsalted butter, softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cinnamon optional
- ¼ cup finely chopped dates soaked in warm water 10 min, drained
Caramel and white chocolate topping
- ¼ cup store-bought or homemade caramel sauce
- Pinch of sea salt optional for salted caramel
- ¼ cup white chocolate chips or chopped white chocolate
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Cream together butter, brown sugar, and granulated sugar until fluffy.
- Beat in egg and vanilla.
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually mix dry ingredients into the wet. Fold in dates.
- Scoop large rounds (about ¼ cup each) onto the sheet. Flatten slightly.
Bake
- Bake for 12–14 minutes until edges are lightly golden but centers are soft.
- Cool 5 minutes on the sheet, then transfer to a wire rack.
Add Caramel and white chocolate chips
- drizzle caramel over each cookie and sprinkle chopped white chocolate on top.
Serve
- Let caramel set 10–15 minutes.
- Serve slightly warm for the best gooey texture.