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!
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.
- 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
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 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 eggs. Beat in vanilla extract. Slowly beat in flour, salt, baking soda and baking powder. Fold in the cashews and toffee bits.
- STEP 3. Use a 2 Tablespoons scoop to spoon balls onto parchment paper lined cookie sheets. Tap tops with fork or press with thumb, lightly.
- STEP 4. Bake on parchment lined baking sheet in a 350 degree oven for about 12-14 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!
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.
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
- Start your day with this easy and addicting, Chocolate Chip Coffee Cake!
- Make a batch of these delicious Butterscotch Toffee cookies for a unique flavor cookie!
- I love this Cashew Candy to serve when I have people over! A sweet and salty snack in one!
- Make this easy and picture perfect Lemon Tart, made with homemade Lemon Curd for a zesty finish!
- Try out this easy Cannoli recipe to enjoy an Italian favorite! Filled with that creamy ricotta filling!
- Make an Ohio classic like these Buckeyes for a quick and easy treat the kids can help with!
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Toffee Cashew Cookie Recipe
Ingredients
- ¾ cup unsalted butter
- 1 ¾ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup cashews chopped
- 1 cup Heath milk chocolate toffee bits
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set it aside.
- 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 eggs. Beat in vanilla. Slowly beat in flour, salt, baking soda and baking powder. Fold in the cashews and toffee bits.
- Use a 2 Tablespoon cookie scoop to drop cookie dough onto parchment paper lined cookie sheet. Tap tops with fork or press with thumb, lightly.
- Bake for about 12-14 minutes. Remove and enjoy.
Notes
- 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.
These sounds so yummy! They would go perfect with my coffee right now!
mmmm toffee! I am so glad you linked up to Trick or Treat tuesday 🙂 These look so good!
OMG, I can just imagine the sweet and buttery yet salty flavor of these cookies and my mouth is watering like crazy! How delicious do these look?!
I love toffee to death, and cashews are some of my favorite nuts ever 🙂 These look amazing!
Put toffee chips in anything and I’m there!!! These look fabulous!
This looks like the perfect evil treat!! bellesbazaar-heather.blogspot.com
so yummy
This really sounds good. I love cashews, and I’ll bet they’re great in a cookie!
Yum! I love chewy and crunchy, so I’ll eat half the batch the first day and the other half the 2nd. That way I have best of both worlds! 🙂
We don’t have Trader Joe’s in my area. I like both crunchy and chewy cookies. Great recipe.
These look so delicious! I love dunking crunchy cookies in milk, it’s heavenly! I’ve really been wanting to buy some toffee bits because I’ve seen so many amazing recipes that use them. This is just one of the many 🙂 I really need to get on it and buy some already! Fabulous recipe, I can just imagine how amazing these taste!
Yes, I’ve tried the caramel cashew cookies from Trader Joes. They are soo good. Your toffee cashew cookie recipe looks great too! I’m going to bookmark this.
On crunchy or chewy cookies?
Same here, it depends on the cookie. I like my chocolate chip cookies warm and chewy. Oatmeal raisin cookies, also chewy. These toffee cashew cookies, I think I’d like them crunch to go along with my coffee.
yummy recipe…I will try it soon….This makes me drool..Bookmarking it..
Aarthi
http://yummytummy-aarthi.blogspot.com/
Toffees and cashews? This sound like a winning combination. If you have the chance I would love for you to link this and anything else you would like at my month long link party.
http://acraftycook.blogspot.com/2012/01/1-month-of-fun-january-link-up.html
I have wanted to make every single treat you have posted this week! My grandpa would love these! Cashews are his favorite!
I’ll take a dozen of these babies asap. What a great combo!
yum! I LOVE toffee. Some days I like crunchy cookies and some days I like chewy/soft cookies. If I’m ever in the mood for crunchy, I want to make these. Toffee is just one of my favorite flavors. I always get the toffee nut latte at starbucks!
Ive never tried those cookies from TJs…I have so much of my own stuff I hate buying baked goods. As in, my freezer runneth over.
I love toffee bits. HUGELY! These cookies look great!
I love this! I have been needing to use up some toffee bits in my freezer so this is the perfect recipe. Pinned!
Sadly I have never been to Trader Joe’s. We have driven past but I have been deprived of this wonderful place. I am thinking we remedy that on our shopping trip!
Cookies with coffee…sounds like breakfast to me. Who needs the diet:-)