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Salty Cashew Caramel Cookies

Salty Cashew Caramel Cookies are a sweet and salty dream! Gooey caramel and crunchy cashews all wrapped up in a brown sugar cookie!

overhead view of Caramel Cashew Cookies on a blue plate

Salty Cashew Caramel Cookies

Cookies are one of my favorite things to bake, so you know it will never be too terribly long between cookie recipes around here. And let me tell you, these Salty Cashew Caramel Cookies would be a fantastic addition to your cookie repertoire!

These chewy, nutty cookies combine two favorites – cashews and caramel – with a salty bite. If you’re a sweet and salty fan like I am, then you’re going to adore these cookies.

stack of cookies on a beige napkin

The little pinch of salt on top of these cookies adds so much flavor. While regular table salt is great for baking, coarse salts have many uses, too. Many of you probably cook with kosher salt, which is a type of coarse salt. I prefer sea salt for topping recipes like this one. It adds that wonderful salty crunch and really stands out on the cookies. Most any sea salt will work, but I usually keep a small box of Maldon sea salt on hand for just this kind of thing.

Tips for Success

  • Measure accurately. For the best results, measure by weight. Otherwise, use the spoon and sweep method.
  • If you can’t find caramel bits, regular soft caramels will certainly work. You’ll just need to cut them into small pieces. I usually cut them into about 9 pieces, but you can cut them even smaller if you like. Smaller pieces means that the caramel will be better distributed among the cookies.
  • Use a cookie scoop. It will make quick work of portioning the dough and also ensure even baking by making all the cookies the same size. I prefer to make them using 1 tablespoon of dough per cookie, but you can use 2 or 3 tablespoons portions if you want larger cookies.
  • Coarse salt works best. For topping these cookies, something as simple as kosher salt will suffice, but you’ll want to use a large-flake sea salt to look like the cookies pictured here.
pile of Salty Cashew Caramel Cookies on a blue plate

If your cookie craving is for something a bit different, give these Salty Cashew Caramel Cookies a try. The bold flavors and the gooey, crunchy texture are irresistible. And if your needing cookies for a crowd, you’ll have a whole bunch of happy cookie eaters!

Find more cookie recipes in the Recipe Index.

Salty Cashew Caramel Cookies

Yield about 60 cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Rich caramel and crunchy cashews add big flavor to these Salty Cashew Caramel Cookies. The sprinkle of salt on top is the perfect finish!

overhead view of Caramel Cashew Cookies on a blue plate


  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 & 1/4 cups (250g) firmly packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup (150g) chopped cashews
  • 3/4 cup caramel bits or about 12 soft caramels cut into small pieces
  • coarse salt, for topping the cookies


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, bargain soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Stir in the cashews and caramels.
  6. Drop the dough by tablespoonfuls onto the prepared pans.* Flatten the top of each cookie slightly. Sprinkle the top of each cookie with a pinch of coarse salt.
  7. Bake, one pan at a time, 10 to 12 minutes, or until lightly browned. Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.


*I highly recommend using a cookie scoop for consistent portioning. Unless your kitchen is warm, you won't need to refrigerate the cookie dough before scooping and baking. I do suggest refrigerating the dough between baking batches to keep it cool.

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More Sweet and Salty Cookies

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    8 Comments on “Salty Cashew Caramel Cookies”

  1. Love the sound of this recipe and I very much want to make these cookies. Because there is salt on the top of the cookie, would you recommend still using salted cashews or unsalted. I want to make them this weekend, but do not want to be overwhelmed with saltiness in the cookie as well.

    Thanks for sharing another great recipe.

  2. mmmmm oh my goshhh yesss-sweet and salty for the win!

  3. Just made the dough for these! They look great! Thanks for the recipe!!

  4. I would like the detailed nutritional analysis for these wonderful cookies — our family’s favorite by far! I started using your recipe after Trader Joe’s discontinued theirs. These are much better!

    • Hi, Marcia. I’m so glad you and your family like the cookies! I don’t supply nutrition info as I am not personally qualified to do so. There are several online nutrition calculators that you could try. I’d recommend doing a web search to find one to try.

  5. Goodness gracious! These cookies are excellent! I bake A LOT! So when I find a recipe I haven’t seen before on a blog I’ve never visited before it’s worth a shout out. Jennifer, these are easy to make (except chopping up all those caramels – but so worth it!) and no chill dough??!! Yipee! They keep their shape and don’t flatten out, amazing! Salty and sweet – can’t get any better than that. I’ll be back soon to try some of your other recipes!

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