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figgy toffee pudding cookies

(1 rating)
NakedMaggie avatar
Recipe by
Maggie May Schill
@NakedMaggie
Jacksonville, FL

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 rating)
yield serving(s)
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For figgy toffee pudding cookies

  • 3 c
    all purpose flour (packed and level cups)
  • 1/4 tsp
    salt
  • 1 tsp
    baking soda
  • 1 tsp
    cinnamon, ground (or more to your taste)
  • 1 c
    toffee chips
  • 1 lg
    egg, (room temperature)
  • 1 lg
    egg yolk (room temperature)
  • 3 1/2 Tbsp
    cream
  • 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

  • 1
    Preheat oven to 350'F
  • 2
    Roughly 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.)
  • 3
    In a medium mixing bowl combine dry ingredients: flour, salt, cinnamon, and baking soda. Mix together with a spatula. Set aside.
  • 4
    In 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.
  • 5
    In a large mixing bowl, beat with a hand mixer (or standing mixer) brown sugar and butter together until creamy.
  • 6
    Add the wet mixture to the butter/sugar mixture in the large mixing bowl, and beat together on medium speed until completely incorporated.
  • 7
    Pour 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.
  • 8
    Chill the dough for about 5 minutes. Then scoop 2 inch balls of dough out onto a ungreased cookie sheet.
  • 9
    Press the dough balls slightly flat, and make sure they are abut 2 inches apart form each other.
  • 10
    Bake for 8-10 minutes, or until golden. Let cookies rest for 5 minutes before turning them out to finish cooling.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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