Sticky Toffee Cookies Recipe – Soft & Chewy Treat

1. Prepare the Cookie Dough

1. In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, cream the butter and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Gradually add the dry ingredients and mix until a dough forms.
5. Fold in the chopped dates, ensuring they are evenly distributed.
6. 2. Shape and Bake the Cookies
7. Preheat the oven to 180°C and line a baking sheet with parchment paper.
8. Roll the dough into small balls and place them on the baking sheet, leaving space between each.
9. Use your thumb or the back of a spoon to make an indent in the center of each cookie.
10. Bake for 10-12 minutes, or until lightly golden.
11. Remove from the oven and let the cookies rest for 5 minutes before transferring them to a cooling rack.

3. Make the Toffee Filling

1. In a saucepan over medium heat, combine the heavy cream, brown sugar, and butter.
2. Stir continuously until the mixture thickens and turns golden brown.
3. Remove from heat and stir in the vanilla extract.

4. Fill the Cookies

1. Carefully spoon a small amount of warm toffee filling into each thumbprint indentation.
2. Let the cookies sit for 10 minutes to allow the filling to set.

5. Serve and Store

1. Serve warm for a gooey toffee experience, or let them cool for a firmer texture.
2. Store in an airtight container at room temperature for up to 5 days.