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
- 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
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
See blog post for recipe tips and tricks.
Nutrition Information:
Yield:
24Serving Size:
1Amount 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.