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Salted Toffee Cashew Cookies

When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist. —Crystal Schlueter, Babbitt, Minnesota
  • Total Time
    Prep: 25 min. Bake: 10 min./batch
  • Makes
    about 5 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1-1/2 cups chopped salted cashews
  • 1 cup brickle toffee bits
  • 1 cup butterscotch chips
  • Salted whole cashews

Directions

  • Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chopped cashews, toffee bits and butterscotch chips.
  • Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press a whole cashew into each cookie. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
    Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.
Nutrition Facts
1 cookie (calculated without whole cashews): 129 calories, 7g fat (4g saturated fat), 16mg cholesterol, 129mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.

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