★★★★★

Toffee Cashew Cookies

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

Cookies on a wire rack filled with toffee and cashews.

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

When it comes to my 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!

Cashew Cookies

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!

Cookies on a baking sheet with cashews.

Crunchy Toffee Cookies

The thing with this toffee cookie recipe is that it takes a little patience to get them crunchy. You have to wait a day for them to reach peak crunch factor.

I don’t mind that one bit, though, because the texture is amazing in its own way when they’re fresh out of the oven. On day one, these are chewy with a little bit of a crunchy exterior. Delicious!

Whatever you manage not to eat immediately will get delightfully crunchy after sitting overnight. My kids loved these dunked in milk and I enjoyed mine with a cup of coffee.

Did I mention the cashew cookies have chocolate in them too? Oh yes.

I used milk chocolate covered toffee pieces in the recipe because I firmly believe that if you CAN add chocolate to your cookies you should. Always.

Ingredients needed for Toffee Cashew cookie recipe.

What Ingredients You’ll Need

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

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

To make the cookies:

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. 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!

Tall stack of toffee cashew cookies on a wooden surface.

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.

White wooden surface with toffee cashew cookies and jugs of milk.

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!

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More Easy Dessert Recipes

Yield: 24 cookies

Toffee Cashew Cookie Recipe:

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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

Ingredients

  • 12 Tbsp unsalted butter
  • 1 3/4 cup brown sugar
  • 1/2 tsp kosher salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup cashews, chopped
  • 1 cup Heath milk chocolate toffee bits

Instructions

  1. Brown butter in small saucepan and allow to boil for a couple minutes. Remove from heat.
  2. 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.
  3. Roll dough into one inch balls. Dough will be crumbly. Tap tops with fork or press with thumb, lightly.
  4. Bake on parchment lined baking sheet in a 375 degree oven for about 8-10 minutes. Remove and enjoy.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 152mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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Aimee

About Aimee

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

Learn more about Aimee.

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Posted on May 7, 2020

Comments & Reviews

  1. 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 🙂

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

  3. 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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