Get the Recipe:
Salty Cashew Caramel Cookies
Rich caramel and crunchy cashews add big flavor to these Salty Cashew Caramel Cookies. The sprinkle of salt on top is the perfect finish!
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/4 cups (250 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup (150 g) chopped cashews
- 3/4 cup caramel bits or about 12 soft caramels cut into small pieces
- coarse salt, for topping the cookies
Recommended Products
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the cashews and caramels.
- 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.
- 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.
Notes
- 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.
- Store in an airtight container at room temperature up to 3 days or in the freezer up to 3 months.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
