Toffee Cashew Cookie Recipe
Crunchy Cashew Cookies filled with pieces of buttery salted toffee are the perfect accompaniment to a glass of milk!
Servings: 24 cookies
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
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
