Salted Toffee Cashew Cookies Recipe

5 6 6
Salted Toffee Cashew Cookies Recipe
Salted Toffee Cashew Cookies Recipe photo by Taste of Home
Publisher Photo

Salted Toffee Cashew Cookies Recipe

Read Reviews
5 6 6
Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 2 large eggs
  • 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 one 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.
Yield: about 5 dozen.
Originally published as Salted Toffee Cashew Cookies in Simple & Delicious December/January 2015

Nutritional 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.

  • 1 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 2 large eggs
  • 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
  1. 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.
  2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press one 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.
    Yield: about 5 dozen.
Originally published as Salted Toffee Cashew Cookies in Simple & Delicious December/January 2015

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Reviews forSalted Toffee Cashew Cookies

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bevy21 User ID: 8098658 258060
Reviewed Dec. 12, 2016

"Best. Caramel. cookie. Ever."

MY REVIEW
_nlfPA User ID: 1879224 256823
Reviewed Nov. 15, 2016 Edited Nov. 16, 2016

"These are really good cookies. Crunchy with the cashews and toffee and just an all round good cookie."

MY REVIEW
Simbembo User ID: 8678740 240505
Reviewed Dec. 28, 2015

"Husband is a lifelong snicker doodle cookie lover. Made these for Christmas and he has announced they are his new go to favorite!"

MY REVIEW
sugarcrystal User ID: 5836839 228640
Reviewed Jun. 27, 2015 Edited Feb. 16, 2017

"I made these for some friends & I was told that these were the best cookies they'd ever eaten!"

MY REVIEW
vlh0316 User ID: 1070252 196732
Reviewed Nov. 23, 2014

"I recently made these cookies for a function and they were a big hit. I was told by one man that they were "deadly.""

MY REVIEW
[email protected] User ID: 1259691 189216
Reviewed Nov. 11, 2014

"This is one of my new favorite cookie recipes! Everyone loved them, and my dad claimed that they're habit forming. I did not press a whole cashew into the top of every cookie to save a little time, and they were still delicious."

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