Introduction

Pudding Cookies are a delightful treat combining rich, soft cookies with a luscious vanilla bean custard buttercream and a decadent toffee drizzle. These chewy brown sugar date cookies offer a perfect balance of sweetness and texture that will impress any dessert lover.

The image shows several round cookies with a brown, slightly rough texture, each topped with a generous swirl of smooth white cream piped in a circular rose-like pattern. Drizzled over the cream is a glossy, light caramel sauce that drips slightly down the sides. One cookie at the center has a bite taken out, revealing a soft, dense interior with the same white cream layer beneath the bite. The cookies rest closely together on a surface with a white marbled texture, and a small red Christmas ornament and a piece of red and green plaid cloth are visible in the background, adding a festive touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (180 ml) whole milk
2 egg yolks
1/2 cup (100 g) granulated white sugar
3 tbsp (24 g) cornstarch
Pinch of salt
1 tsp vanilla bean paste
2 tbsp (28 g) unsalted butter, cold and cut in cubes (for the pastry cream)
3/4 cup (168 g) unsalted butter, softened (for the frosting)
Pinch of salt
1/2 cup (110 g) light brown sugar, packed
6 tbsp (84 g) unsalted butter
1/2 cup (120 ml) heavy cream (double cream)
1/2 tsp vanilla bean paste
Pinch of salt
1/2 cup (100 g) Medjool dates, pitted and chopped
1/3 cup (113 g) unsulphured molasses (or black treacle)
2 1/4 cups (281 g) all-purpose flour, spooned and leveled
3/4 tsp salt
1/2 tsp baking soda
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
2 egg yolks, at room temperature
2 tsp vanilla bean paste
Sugar for rolling dough balls

Instructions

Step 1: Prepare the vanilla bean custard buttercream. Whisk 1 tbsp of milk with egg yolks, granulated sugar, cornstarch, pinch of salt, and vanilla bean paste in a large bowl until pale and smooth. Heat the remaining milk until steaming.
Step 2: Slowly add 1/4 of the hot milk to the egg mixture while stirring, then add the rest. Transfer back to the saucepan and cook over medium-low heat, whisking continuously for 6–8 minutes until thick and soft peaks form. If lumps appear, briefly remove from heat and whisk vigorously before returning to heat.
Step 3: Remove from heat, stir in cold butter cubes until smooth. Cover with plastic wrap pressed directly on custard and chill until cold.
Step 4: Beat 3/4 cup softened butter with a pinch of salt on high speed until pale and fluffy (about 5 minutes). Mix in chilled pastry cream on medium speed until smooth. Cover and set aside at room temperature.
Step 5: Make the toffee sauce by melting 6 tbsp butter and 1/2 cup brown sugar in a saucepan over medium heat. Simmer, stirring occasionally, until mixture is bubbly and combined (3–4 minutes). Reduce heat to medium-low and whisk in 1/2 cup heavy cream. Simmer for another 3–4 minutes until thickened. Stir in vanilla and a pinch of salt and cool to room temperature.
Step 6: Preheat oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper.
Step 7: In a food processor, blend chopped dates with molasses until smooth and sticky.
Step 8: In a bowl, whisk together flour, 3/4 tsp salt, and baking soda. Set aside.
Step 9: Beat 3/4 cup softened butter with 3/4 cup brown sugar on high speed until light and fluffy (1–2 minutes). Add egg yolks, vanilla, and date mixture. Mix on medium speed until well combined and fluffy.
Step 10: Add dry ingredients and mix on low speed just until combined. Let dough rest at room temperature for 10 minutes to firm up.
Step 11: Scoop dough with a 2-tablespoon scoop, roll into balls, then roll in sugar. Place dough balls at least 2 inches apart on baking sheets. Slightly flatten each into rough circles.
Step 12: Bake 6–8 cookies at a time for 10–11 minutes. When still warm, use a large round cutter to gently perfect the shape. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 13: Rewhip the frosting until fluffy. Fill a piping bag with a decorative tip and pipe frosting onto cooled cookies. Drizzle each cookie with toffee sauce and serve.

Tips & Variations

Weigh the dates for best consistency and use molasses or black treacle interchangeably for a rich flavor.
Allow resting time for the cookie dough to let the flour absorb moisture, making it easier to handle.
Use vanilla bean paste for a more intense vanilla flavor compared to extract.
Store cookies in an airtight container to maintain freshness and texture.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days for best flavor. They can be refrigerated but should be brought back to room temperature before eating. For longer storage, freeze the cookies for up to one month in a sealed container to preserve freshness.

How to Serve

This image shows several round brown cookies arranged close together on a white marbled surface, each topped with a thick layer of white cream frosting piped in a rose shape. Over the frosting, there is a generous drizzle of golden caramel sauce that adds a shiny texture. One cookie in the center has a bite taken out, revealing a soft inner texture with the cream layer beneath. In the background, a colorful red and green cloth and two small holiday ornaments, one red and one silver, add a festive touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, you can substitute vanilla bean paste with an equal amount of vanilla extract, though the flavor may be slightly less intense and the appearance less speckled.

Can these cookies be made ahead of time?

Absolutely. You can bake the cookies and prepare the frosting and toffee sauce in advance. Assemble the cookies just before serving to keep them fresh and visually appealing.