Ingredients
Cookies
- 1 2/3 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsalted butter, at room temperature
- 1/2 cup cashew butter
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 tsp vanilla extract
Caramel Topping
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter, cubed
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup roasted cashews, chopped
Instructions
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter, cashew butter, and sugars in a large mixer bowl at medium speed until creamy; beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
- Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 3 minutes on baking sheets (press gently with a spatula to flatten slightly), then transfer to a wire rack to cool completely.
- For the caramel topping, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and salt until smooth. Pour sauce into a glass jar and chill in the refrigerator for 30 minutes to thicken. Spoon caramel over cookies and sprinkle with cashews; let set before serving.
Nutrition
- Calories: 180
- Carbohydrates: 22
Keywords: Caramel, Salted Caramel, Cashew, Cookie