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Cashew Caramel Cookies

Cashew Caramel Cookies


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

  1. 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.
  2. 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.
  3. 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.
  4. 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