Chewy Cookies with Sticky Toffee Pudding Twist

Ingredients 0/12

Step 1

Gently heat your oven to 350°F (175°C) and lightly butter two baking sheets. In a small saucepan, bring the dates and water to a gentle simmer. Stir in the baking soda and keep it simmering until most of the water has evaporated and the dates have softened.

Step 2

In a bowl, cream together the brown sugar and butter until smooth and fluffy. Mix in the softened date mixture, then add the egg and vanilla extract, stirring until everything is combined. Gradually fold in the flour, baking powder, and salt until you have a soft dough.

Step 3

Drop spoonfuls of the dough about two inches apart onto your prepared baking sheets. Bake for around 13 to 15 minutes, or until the edges turn a nice golden brown.

Step 4

While the cookies are baking, combine the heavy cream, butter, and brown sugar in a small saucepan. Bring it to a boil, stirring constantly, and let it cook for about 3 minutes. Remove from heat and stir in the vanilla extract.

Step 5

Once the cookies have cooled, drizzle them with the warm toffee sauce and enjoy!