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Caramel-Cashew Dark Chocolate Chippers

 Caramel-Cashew Dark Chocolate Chippers
The flavor of these cookies is wonderful. My family likes to sandwich a scoop of vanilla ice cream between two cookies. It makes a special summertime treat.—Pam Ivbuls, Omaha, Nebraska
36 ServingsPrep: 25 min. Bake: 15 min./batch


  • 4 cups salted cashews
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup butter, softened
  • 1 can (13.4 ounces) dulce de leche
  • 4 eggs
  • 1/3 cup buttermilk
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 5 cups biscuit/baking mix
  • 2 packages (12 ounces each) dark chocolate chips
  • Additional sugar


  • Place cashews and sugars in a food processor; cover and process until
  • nuts are finely chopped.
  • In a large bowl, beat butter and dulce de leche until blended. Beat
  • in eggs, buttermilk and vanilla. Combine baking mix and cashew
  • mixture; gradually add to butter mixture and mix well. Stir in
  • chocolate chips (dough will be sticky).
  • Drop dough by 1/4 cupfuls 4 in. apart onto parchment paper-lined
  • baking sheets. Coat bottom of a glass with cooking spray, then dip
  • in additional sugar. Flatten cookies with prepared glass to

2 of 2

Caramel-Cashew Dark Chocolate Chippers (continued)

Directions (continued)

  • 2-1/2-in. circles, redipping in sugar as needed.
  • Bake at 325° for 15-18 minutes or until edges begin to brown.
  • Cool for 3 minutes before removing from pans to wire racks. Yield: 3
  • dozen.
Nutritional Facts: 1 cookie equals 407 calories, 24 g fat (10 g saturated fat), 40 mg cholesterol, 390 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.