Toffee Cashew Cookies

Crunchy Cashew Cookies filled with pieces of buttery salted toffee are the perfect accompaniment to a glass of milk!

We’re obsessed with decadent desserts, including these Salted Caramel Brownies! Readers love simple Peanut Butter Cookies, made perfect every time with this easy recipe!

Cookies on a wire rack filled with toffee and cashews.


Cashew Cookies

Do you like your cookies crunchy or chewy? For me it depends on the cookie.

When it comes to my Soft Chocolate Chip Cookies, I’m usually looking for something on the chewier side.

With these toffee cookies, I was looking for a good crunch. And oh boy did the Cashew Cookies with salted toffee deliver!

Have you ever tried Trader Joe’s caramel cashew cookies? These reminded me of those treats with the ideal amount of crunch.

  • You get a satisfying crispy bite with plenty of crunchy salted toffee pieces throughout the cookie.
  • What really makes these cookies different is the use of browned butter in the dough. If you’ve never made cookies with browned butter before, you’re going to be amazed by the amount of flavor it adds. Browned butter lends a slightly nutty note to whatever you put it in and makes cookies taste even richer! It brings out the toffee flavor beautifully in these cashew cookies.
  • Oh, and the cashews! Everyone bakes cookies with walnuts and pecans and almonds get a lot of play, too. Cashews aren’t given nearly the attention they deserve as an addition to cookies!

I love the sweet and salty flavor of the cashews and they pair especially well with with the toffee bits. Bring on all the cashew treats!

Ingredient Notes

Ingredients needed for Toffee Cashew cookie recipe.

Here’s what you need to make these toffee cookies:

  • Unsalted butter
  • Brown sugar
  • Eggs
  • Kosher salt
  • Vanilla Extract
  • Baking powder
  • Baking soda
  • Cashews
  • Heath milk chocolate toffee bits

Easy Instructions

Step by step photo collage on how to make toffee cookies.
  • STEP 1. Brown butter in small saucepan and allow to boil for a couple minutes. Remove from heat.
  • STEP 2. In mixer, beat melted butter with brown sugar for 3-4 minutes. Add salt and eggs. Beat in vanilla extract. Slowly beat in flour, baking soda and baking powder. Fold in the cashews and toffee bits.
  • STEP 3. Roll dough into one inch balls. Dough will be crumbly. Tap tops with fork or press with thumb, lightly.
  • STEP 4. Bake on parchment lined baking sheet in a 375 degree oven for about 8-10 minutes. Remove and let cool for 2 -3 minutes on the baking sheet before transferring to a wire rack.

Enjoy the cookies right away if you’re okay with them having a chewy center–or wait for a day for a completely crunchy cookie!

Cookies on a baking sheet with cashews.

Tips for Browning Butter

While it’s not difficult to brown butter, you want to be careful not to burn the butter by accident.

  • To prevent this, I recommend using a pan with a lighter colored bottom so you can monitor the color of the butter better.
  • You’ll know the butter is ready when it turns a dark golden brown and smells nutty. When this happens, remove the butter from heat right away to avoid overcooking.
  • This usually occurs after about 2-3 minutes of boiling over medium heat on my stove.
Tall stack of toffee cashew cookies on a wooden surface.

Salted Toffee Cashew Cookies

These cookies keep well in a tupperware container for a week or two, but in my house they usually disappear way before that. They also freeze well, though they will lose a bit of their crunch when thawed.

Even if you usually reach for a chewy cookie over crunchy, I know you’re going to love these toffee cookies!

More Easy Dessert Recipes

Toffee Cashew Cookie Recipe:

4.86 from 7 votes
By: Aimee
Crunchy Cashew Cookies filled with pieces of buttery salted toffee are the perfect accompaniment to a glass of milk!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies

Ingredients 

  • ¾ cup unsalted butter
  • 1 ¾ cup light brown sugar packed
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 cup cashews chopped
  • 1 cup Heath milk chocolate toffee bits
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Instructions 

  • Brown butter in small saucepan and allow to boil for a couple minutes. Remove from heat.
  • In mixer, beat melted butter with brown sugar for 3-4 minutes. Add salt and eggs. Beat in vanilla. Slowly beat in flour, baking soda and baking powder. Fold in the cashews and toffee bits.
  • Roll dough into one inch balls. Dough will be crumbly. Tap tops with fork or press with thumb, lightly.
  • Bake on parchment lined baking sheet in a 375 degree oven for about 8-10 minutes. Remove and enjoy.

Notes

While it’s not difficult to brown butter, you want to be careful not to burn the butter by accident.
  • To prevent this, I recommend using a pan with a lighter colored bottom so you can monitor the color of the butter better.
  • You’ll know the butter is ready when it turns a dark golden brown and smells nutty. When this happens, remove the butter from heat right away to avoid overcooking.
  • This usually occurs after about 2-3 minutes of boiling over medium heat on my stove.

Nutrition

Calories: 231kcal, Carbohydrates: 30g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 35mg, Sodium: 152mg, Fiber: 1g, Sugar: 18g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!


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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 7, 2020

Comments & Reviews

  1. 5 stars
    These cookies were especially delicious. I baked them the exact time suggested. They were crunchy at the edges and chewy in the middle. They kept well when stored in an airtight container.

  2. i really wish this stated how many cookies it makes, but it sounds like a yummy recipe! i guess ill make a double under the assumption i cant have too many

    1. I apologize! These older recipes on the blog I wasn’t so good about writing amounts! If you make them, let me know so I can edit it 🙂

  3. I want to pin this recipe, but the image does not appear on the page; it says “file not found” when I click on it. 🙁

  4. Wow, those sound good. Really good. Like, I want them now good! Thanks for sharing on Crazy Sweet Tuesday!

  5. Cashews and toffee — two of my favorites together! I’ll probably under-bake them a hair. I like them chewy EVERY day.

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