Nothing says "welcome home" like warm, gooey, chewy cookies right out of the oven with a cold glass of milk—mmm, heaven. You don't need a plate. Just grab and go. —Paula Marchesi, Lenhartsville, Pennsylvania
Ingredients
- 3/4 cup unsalted butter, softened
- 1-1/2 cups packed brown sugar
- 2 large eggs, room temperature
- 1/4 cup hot caramel ice cream topping
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips, divided
- 1-1/4 cups lightly salted cashews, divided
Directions
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews.
- Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.
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