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!


  • 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


  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.


See blog post for recipe tips and tricks.

Nutrition Information:



Serving Size:


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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