Salted Toffee Cashew Cookies are thick, candy and salty cookies, studded with toffee bits, salted cashews and made with browned butter!
- Taste! This cookie recipe STARTS with a salted browned butter base which imparts tons of nutty taste into the cookie. Add to the chopped salted cashews, buttery toffee bits, and melty chocolate chips!
- Texture! This cookie bakes up with crispy, buttery edges, and delicate, gooey facilities, plus the crunchy cashews and delicate chocolate chips. A texture dream!
- Ease of Prep! This cookies come collectively tremendous simply. The longest a part of the prep is solely permitting the browned butter to chill off.
Why Brown the Butter?
Utilizing browned butter on this recipe provides one other layer of taste to those cookies that’s my favourite secret trick when making chocolate chips cookies. You’ll be able to completely skip this recipe is for some cause you don’t have time or like brown butter (gasp!) BUT I extremely encourage you to attempt it. Should you love the Brown Butter Chocolate Chip Cookie recipe that makes the quilt of my e-book (recipe additionally right here on my website) you’ll actually love these cookies too!
Substances / What You Want
- Butter. Since these cookies have a salty twist I like to verify to make use of salted butter on this cookie recipe.
- Darkish Brown Sugar. You can too use mild brown sugar if that’s what you’ve, however the darkish brown sugar simply provides somewhat extra depth of taste.
- Granulated sugar. You utilize a mixture of darkish and granulated sugar on this recipe.
- Eggs. I take advantage of massive sized eggs on this recipe as in all my baking recipes except in any other case said.
- Vanilla extract. As in all good cookie recipes you utilize vanilla extract! You can additionally use vanilla bean paste.
- Dry Substances: Baking soda, Kosher Salt, All Function Flour
- Salted Cashews. I take advantage of salted cashews to amp up the salty/candy steadiness, however you should use unsalted if that’s what you’ve on-hand.
- Toffee Bits. These could be discovered down the baking aisle at your grocery retailer, on Amazon, or at Walmart. They’re additionally referred to as “Bits O’ Brittle”. Should you can’t discover these, you should use crushed up Heath Bars which they promote within the bag too.
- Semi-sweet chocolate chips. You can use chunks and even milk chips too.
- Flaked Sea Salt. You don’t have so as to add this as a garnish on the finish, however I’m ALL about somewhat flaky sea salt on prime of a chocolate chip cookie!
- Prep your substances: Brown the butter and permit that to chill first. Whereas the butter is cooling get your eggs out of the fridge to return as much as room temperature.
- Chop up the cashews into small items and set these apart.
- Measure out all of your dry substances, chocolate chips, and toffee bits to make your course of straightforward.
- Combine up the cookie dough as said within the recipe card on the backside of the submit. You’ll be able to even skip utilizing a stand mixer because you’re butter is melted when you desire. The dough is straightforward to combine by hand and this protects washing your mixing bowl
- Use a big cookie scoop to portion out the dough onto a parchment lined baking sheet. A 3- tablespoon scoop is what I like to recommend, however you’ll be able to all the time use a smaller (or bigger) scoop when you desire. Simply alter the bake time barely to accommodate!
- As soon as they’re baked enable them to cool on a wire rack and revel in!
- At room temperature these are nice in a ziptop bag or hermetic container for as much as 5 days for finest freshness.
- You can too freeze these cookies hermetic for as much as 2 months in an hermetic container. Enable them to thaw at room temperature and revel in!
Extra Candy and Salty Recipes You May Get pleasure from
Description
These cookies are buttery with crisp edges and delicate facilities. Loaded with taste from the salty brown butter, cashews, and toffee!
- 1 cup salted butter
- 3/4 cup darkish brown sugar
- 3/4 cup granulated sugar
- 2 massive eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 3/4 cups all goal flour
- 1 cup salted cashews, chopped
- 3/4 cup toffee bits
- 1 1/4 cups semi-sweet chocolate chips
- non-compulsory – flaked sea salt on prime to garnish
- Soften the butter in a medium saucepan over medium-low warmth. As soon as butter is melted, proceed to cook dinner, bringing butter to a boil, swirling pan always to keep away from burning.
- Prepare dinner the butter till it reaches a deep amber coloration. Take away from the warmth instantly and permit butter to chill for no less than half-hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Put aside.
- Within the bowl of your stand mixer fitted with the paddle attachment, mix the melted and cooled butter and each sugars. Combine on medium pace till mixed. Add within the eggs, vanilla, baking soda, and salt. Combine for 1 minute, scraping sides of bowl as needed.
- Flip the mixer to low and add flour, mixing till simply mixed. Stir in cashews, toffee, and chocolate chips till integrated.
- Utilizing a big (3-tablespoon) cookie scoop, drop dough 2 inches aside onto ready baking sheet.
- Bake for 8 minutes, after which rotate pan and bake for an extra 5 minutes, or till cookies are frivolously golden at edges and tops are simply set.
- Switch the cookies to a wire rack to chill utterly.
Notes
Retailer hermetic at room temperature for as much as 3 days.
