Description
Indulge in the rich flavors of toffee date cookies topped with a luscious vanilla bean custard buttercream frosting. These cookies are made with a sweet toffee sauce and brown sugar date cookie base for a decadent treat.
Ingredients
Scale
Vanilla Bean Custard Buttercream:
- 3/4 cup whole milk
- 2 egg yolks
- 1/2 cup granulated white sugar
- 3 tbsp cornstarch
- pinch of salt
- 1 tsp vanilla bean paste
- 2 tbsp unsalted butter, cold and cubed
- 3/4 cup unsalted butter, softened
- pinch of salt
Toffee Sauce:
-
- 1/2 cup light brown sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 tsp vanilla bean paste
- pinch of salt
Brown Sugar Date Cookies:
-
- 1/2 cup Medjool dates
- 1/3 cup unsulphured molasses or black treacle
- 2 1/4 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar
- 2 egg yolks
- 2 tsp vanilla bean paste
Instructions
- Prepare Vanilla Bean Custard Buttercream: In a saucepan, heat milk until steaming. In a bowl, whisk egg yolks, sugar, cornstarch, and salt. Slowly pour hot milk into egg mixture, then return to the saucepan and cook until thickened. Stir in vanilla and cold butter. Chill. Beat softened butter with salt until creamy. Add custard and beat until smooth.
- Make Toffee Sauce: Combine brown sugar, butter, and cream in a saucepan. Cook until thickened. Stir in vanilla and salt. Cool.
- Bake Brown Sugar Date Cookies: Preheat oven. Blend dates and molasses. Mix dry ingredients. Cream butter and sugar, then add eggs and vanilla. Mix in date mixture and dry ingredients. Drop dough onto baking sheets. Bake until golden.
Notes
- For a richer flavor, use dark brown sugar in the toffee sauce.
- Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg