Figgy Toffee Pudding Cookies

Maggie May Schill


I highly suggest European style butter for this, like Plugra. It has more milk-fats, and is richer.
Pale figs can be used, but I find the black figs sweeter.


★★★★★ 1 vote

about 2 dozen
30 Min
10 Min


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3 c
all purpose flour (packed and level cups)
1/4 tsp
1 tsp
baking soda
1 tsp
cinnamon, ground (or more to your taste)
1 c
toffee chips
1 large
egg, (room temperature)
1 large
egg yolk (room temperature)
3 1/2 Tbsp
the zest of 1 lemon
the zest of 1 orange
3 tsp
freshly grated raw ginger
2 tsp
pure vanllia extract
1 tsp
pure orange extract
1 1/2 c
dried black figs (you can use pale figs if you can't find black figs)
1/2 c
softened european style butter (european style butter has more milk-fat and goes perfect with figs)
1 c
dark brown sugar (packed)

How to Make Figgy Toffee Pudding Cookies


  • 1Preheat oven to 350'F
  • 2Roughly chop the figs into small pieces. Soak them in warm water for 20 minutes. Strain, and press lightly with a paper towel to get rid of any excess water. Set aside.
    (You can continue on to other steps while the figs are soaking to save time.)
  • 3In a medium mixing bowl combine dry ingredients: flour, salt, cinnamon, and baking soda. Mix together with a spatula. Set aside.
  • 4In another medium mixing bowl combine wet ingredients: egg, egg yolk, lemon zest, orange zest, grated ginger, vanilla extract, orange extract, and soaked, patted dry, figs. Whisk together until completely incorporated. Set aside.
  • 5In a large mixing bowl, beat with a hand mixer (or standing mixer) brown sugar and butter together until creamy.
  • 6Add the wet mixture to the butter/sugar mixture in the large mixing bowl, and beat together on medium speed until completely incorporated.
  • 7Pour half of your dry ingredients into the large mixing bowl and beat until incorporated. Then, add the other half of the dry ingredients and mix slowly until a thick cookie dough is formed.
  • 8Chill the dough for about 5 minutes. Then scoop 2 inch balls of dough out onto a ungreased cookie sheet.
  • 9Press the dough balls slightly flat, and make sure they are abut 2 inches apart form each other.
  • 10Bake for 8-10 minutes, or until golden. Let cookies rest for 5 minutes before turning them out to finish cooling.

Printable Recipe Card

About Figgy Toffee Pudding Cookies

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: English
Dietary Needs: Vegetarian

Show 2 Comments & Reviews

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