I don’t put cashews in cookies nearly enough. So when I saw a recipe for Salted Toffee Cashew Cookies, I was on it immediately. Of course, as you read this you’re saying to yourself “That’s not what she titled this post, though.”
Yes, anyone who knows me understands how much I love to follow recipes and not make many changes so I can see what the recipe creator had in mind. But this particular recipe seemed to be crying out for some chocolate. And a little caramel. And I’m not a big fan of those brickle bits in general. And I had some salted caramel chocolate bars begging me to to have my way with them.
That’s a lot of ands which led to a very delicious end. Chewy, crunchy, nutty, chocolatety with the occasional ooze of salted caramel, these cookies are terrific. I especially love the cashew perched on top for presentation. Next time I will probably change out the butterscotch chips as all my cookie monsters here were not big fans of them.
1 cup butter, softened
1-1/2 cups packed brown sugar
1 teaspoon vanilla extract
2-2/3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chopped salted cashews
1 cup chopped salted caramel chocolate bars (like these)
1 cup butterscotch chips
Salted whole cashews
1. Preheat oven to 375°F.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla.
3. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture.
4. Stir in chopped cashews, chopped chocolate and butterscotch chips.
5. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment lined baking sheets.
6. Press one whole cashew into each cookie.
7. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Makes about 5 dozen
Recipe slightly adapted from Simple & Delicious Magazine
Steps Of Doe, a duo out of So-Cal, have their debut album coming out next week. “On Returning” is full of folksy pop packed with lovely harmonies. ‘Walker’ is spot on hot. Its jangly guitar somehow gives it a dark ages flair.