These cookies are in honor of a super sweet girl. My friend, Amber. She is welcoming her first little one into the world in a few weeks, so some of her closest blog friends organized a party! Since we can’t all be together on her special day, we decided to make food, in her honor!
Sticky Toffee Pudding Cookies With Caramel Sauce:Tips and Tricks on These Toffee Pudding Cookies:Get the Recipe
Amber and I have a few remarkable things in common…most notably being displaced Texans. We both grew up in the Lone Star State and for one reason or another are now both living in New Jersey. I have to say, it’s nice to be able to commiserate the lack of good Tex-Mex with someone who truly gets it! Over the past year Amber and I have transitioned from online friends to real-life friends, which is kinda great. Plus, she makes some killer salsa, and you always need a friend who can show up with salsa. Friendship 101, people. Another thing that we have in common is England. How you ask? Well, her husband is famously from the UK…and so is my dad. Which makes me half British. So there’s that. So I decided that for her special day, while the rest of the girls were celebrating Amber’s Texas roots, I’d involve her husband, because this little baby that’s on it’s way is gonna be half a Brit! What I’m saying is, we’ll basically be related. Makes total sense.
Sticky Toffee Pudding Cookies With Caramel Sauce:
On that note, let’s talk Sticky Toffee Pudding Cookies. Sticky Toffee Pudding is a famous British dessert…happens to be one of my dad’s favorites too! So I thought we would try and mix up all the flavors of that into a cookie. Well, it totally worked.
Tips and Tricks on These Toffee Pudding Cookies:
First up you have to get some pitted dates. I’m going to admit, I am scared of dates. They look gross, for real.Like cockroaches or something. Anyhow, I moved past my fear and chopped them into bits. Because they are basically a defining ingredient in Sticky Toffee Pudding. Who knew? Anyhow, I whipped up a simple cookie dough using dark brown sugar (it’s a must here) and mixed in the dates… I let the dough chill overnight, although you could probably get away with a few hours. I just wanted a big fat cookie, so chilling helps with that. I scooped generous portions onto a lined baking sheet… And baked them up for about 10 minutes… Then I drizzled them to death with caramel sauce. And then dressed them with toffee bits. Hello…Sticky TOFFEE cookies. Really rich and amazing and buttery and sweet and chewy and crunchy all at the same time.
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