SALTED TOFFEE CASHEW COOKIES
SALTED TOFFEE CASHEW COOKIES RECIPE
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
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
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