Sticky Toffee Pudding Thumbprints – A Chewy, Spiced Cookie with Gooey Toffee Filling

1. Prepare the Dates

1. Place the dates into a small, heatproof bowl.
2. Pour boiling water over them until fully submerged.
3. Stir in the baking soda and let the dates soak for 10 minutes.

2. Brown the Butter

1. Add 1 cup of butter to a light-colored saucepan over medium-low heat.
2. Stir continuously until the butter turns a deep, fragrant brown (about 5–10 minutes).
3. Transfer the browned butter to a large mixing bowl and let it cool for 10 minutes.

3. Make the Date Paste

1. Drain the soaked dates.
2. Transfer them into a food processor or blender.
3. Pulse until the mixture forms a thick, paste-like consistency with just a few larger chunks remaining.

4. Combine Wet Ingredients

1. To the cooled browned butter in the mixing bowl, add:
2. Brown sugar
3. Molasses
4. Vanilla extract
5. Espresso powder
6. Salt
7. Nutmeg
8. Cloves
9. Allspice
10. Stir until the mixture is uniform.
11. Mix in the egg thoroughly, about 1 minute.
12. Add the date paste and stir until evenly distributed.

5. Incorporate Dry Ingredients

1. Stir in 1 ½ cups of flour along with the cornstarch and baking powder until just combined.
2. Gradually add the remaining 1 cup of flour, stirring only until the dough comes together.

6. Prepare the Sugar Coating

1. Measure out ½ cup of white sugar in a small bowl.

7. Shape the Cookies

1. Scoop approximately 1 tablespoon of dough and roll it into a ball.
2. Coat the dough ball completely by rolling it in the measured white sugar.
3. Press an indentation about ½-inch wide in the center using your thumb or the handle of a spoon, spatula, or small whisk.
4. Place each prepared cookie on a plate.
5. Continue this process with the remaining dough.
6. Refrigerate the shaped cookies for at least 30 minutes to firm up.

8. Bake the Cookies

1. Preheat the oven to 350°F (180°C).
2. Line baking sheets with silicone mats or parchment paper.
3. Arrange the chilled cookies on the baking sheets, leaving about 1 inch of space between each.
4. Bake for 12 to 14 minutes, until the cookies puff up and small cracks appear on their surface.
5. Immediately upon removal from the oven, gently press the center of each cookie with a utensil to create a flattened indentation.
6. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

9. Prepare the Toffee Sauce

1. In a heavy-bottomed saucepan set over medium-low heat, combine:
2. Brown sugar
3. Butter
4. Water
5. Molasses
6. Salt
7. Stir continuously until the mixture reaches a boiling point.
8. Reduce the heat to low and continue boiling for 2 minutes, stirring constantly.
9. Carefully add the cream (be cautious of any sputtering) while stirring.
10. Return the mixture to a boil and cook for an additional 5 minutes, stirring constantly.
11. Remove the saucepan from the heat, then stir in vanilla extract and lemon juice.
12. Pour the sauce into a heatproof glass measuring cup with a pour spout and let it cool, stirring occasionally, until it thickens slightly (about 15 to 20 minutes).

10. Assemble and Store

1. Once the sauce has thickened slightly, carefully fill the center of each cooled cookie with the toffee sauce.
2. Take care not to overfill; alternatively, spoon the sauce into the indentations.
3. Store the finished cookies in a single layer in an airtight container.