Sticky Toffee Skillet Cookie

SERVES 6-8 PEOPLE

I’ve said it before & I’ll say it again: I’m a sucker for British baking. And there are perhaps no better examples of that than Sticky Toffee Pudding.

When I came up with the idea to transform this British classic into a skillet cookie, I couldn’t wait to bring it to life—and it turned out even better than I imagined. The cookie is made entirely in one skillet, making it as easy as it is delicious. The browned butter and Medjool dates give this cookie the warm, rich flavors of a traditional Sticky Toffee. Topped with ice cream and buttery, salted caramel sauce, it’s pure heaven in every bite.

WHAT YOU’LL NEED

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INGREDIENTS

Toffee Sauce

  • 4 tbsp water

  • 1 cup granulated sugar

  • 1 tbsp light corn syrup (optional: see note)

  • ½ tsp kosher salt

  • ½ cup heavy cream, room temp

  • 2 tbsp unsalted butter

Skillet Cookie

  • 100 g fresh Medjool dates, pitted & chopped (around 6 dates)

  • ¾ tsp baking soda, divided

  • ¾ cup (1 ½ sticks) unsalted butter (170 g)

  • ¾ cup dark brown sugar (172 g)

  • ⅓ cup granulated sugar (73 g)

  • 1 large egg + 1 egg yolk

  • 2 tsp vanilla extract

  • 2 ¼ cup all-purpose flour (280 g)

  • 1 tsp kosher salt

  • Vanilla ice cream for serving

  • Flaky salt for serving, like Maldon

DIRECTIONS

Make the Toffee Sauce

  1. Off the heat in a small saucepan, stir together water, sugar, corn syrup, and salt until combined. Place over low heat. To avoid crystallization, do not stir the mixture as it cooks. Once the sugar dissolves, you can gently swirl the pan if it’s caramelizing unevenly. Immediately remove from heat once caramel reaches an amber color (between 360-370°F).

  2. Pour in heavy cream slowly, whisking continuously. The caramel may seize at first, then become silky. Stir in butter and set aside to cool.

Make the Skillet Cookie

  1. Place the chopped Medjool dates in a small bowl with ¼ tsp baking soda. Cover with boiling water, let soak for 15-30 minutes, and strain.

  2. Place butter in the cast iron skillet over medium heat. Stir often until butter foams, then browns, about 5-7 minutes. Remove from heat and stir in both sugars. Transfer the skillet to the fridge (placing it on a pot holder) and chill for 20 minutes.

  3. Preheat oven to 350°F. Remove the skillet from the fridge and stir in the eggs and vanilla. Add the flour, remaining ½ tsp baking soda, and salt and stir to combine. Carefully stir and press in the flour to avoid going over the edges. If you prefer, mix the dough in a bowl instead and transfer it back to the skillet.

  4. Stir in the chopped, strained dates. Using your spatula, spread the cookie dough evenly to the edges of the pan and smooth the top. Bake until the top is browned and the middle has set, about 25-30 minutes.

  5. Let cool for 10-15 minutes before serving. Top with ice cream, toffee sauce, and a sprinkle of flaky salt.

RECIPE NOTES & TIPS

  • I call for corn syrup because it helps make the caramel foolproof. Corn syrup is an invert sugar, which prevents sugar crystals from forming and ensures you won’t end up with grainy, crystallized caramel. If you prefer to leave it out, see my note below for other ways to prevent crystallization.

  • Sometimes caramel will crystallize—it’s happened to me many times—but I’ve learned a few tips to prevent it: 1) Keep a wet pastry brush handy to gently brush down any sugar stuck to the sides of the pan. These granules can cause crystallization. 2) Swirl, don’t stir the pan. You want to avoid agitating the pan as much as possible. 3) If at first you don’t succeed, try try again.

  • Both the caramel and cookie can be made ahead! Store the caramel in an airtight container in the fridge for 2-3 weeks. It will harden slightly but can be easily re-warmed. For the cookie, follow same instructions but mix the dough in a bowl instead of directly in the skillet. Store it in an airtight container in the fridge for up to 2 days. When ready to bake, let the dough sit at room temperature for 30 minutes to soften, transfer it to the skillet, and bake as directed.