Save on Pinterest

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video