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Easy to make Chocolate Chip Salted Cashew Cookies…
So, you might be asking me right about now why I felt the need to tamper with my classic chocolate chip cookie recipe and add cashews?
To be quite honest, I’m not quite sure why I decided to add cashews. Cashews are probably one of my favorite snacks and I love their buttery taste so I thought that maybe…just maybe…they might be a good addition.
And were they ever!!! But, you aren’t really surprised, are you?
Why This Recipe Works
- They’re easy to make!
- The salted cashews give these sweet and satisfying cookies a perfect amount of saltiness.
- The cashews balanced out the sweetness of the cookie and their buttery flavor only enhances their richness.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Flour: Use all-purpose flour.
- Baking Soda: To give the cookies a little lift.
- Salt and vanilla extract: For flavor.
- Butter: Slightly softened salted butter adds flavor and buttery goodness to each bite. You want to use softened butter in this cookie recipe because you want to cream the butter and the sugar together to create air pockets. These air pockets are what help make these cookies light and airy. Softened butter should still be cool to touch but when you press your finger into the butter, your finger will leave an indentation.
- Sugar: 3/4 cup of granulated sugar and 3/4 cup of packed brown sugar along with the butter creamed together is the base of this cookie dough.
- Eggs: 2 large eggs.
- Chocolate chips and cashews: These ingredients are essential!
How To Make This Recipe
- Combine the flour, baking soda and salt in a bowl.
- In a separate bowl, beat butter, sugars and vanilla together until creamy.
- Add the eggs, one at a time, mixing after each addition.
- Slowly add in the flour mixture and stir.
- Stir in the chocolate chips and cashew pieces.
- Drop by rounded tablespoon onto ungreased baking sheet.
- Bake in a heated 350 degree F (150 degrees C) for 9-11 minutes or until edges are golden brown.
- Remove from the oven and cool on baking sheet for 2 minutes, transfer to a wire rack to cool completely.
Expert Tips
- Measure the flour correctly. You can properly measure flour by using a spoon to fluff the flour in the container, then spoon theflourinto ameasuringcup and slightly overfill. Use the back of a knife or other straight edged utensil to level theflouracross the cup.Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- Do not overbake. Remove the cookies from the oven when the edges being to lightly brown.
Frequently Asked Questions
How Do I Store Chocolate Chip Salted Cashew Cookies?
These chocolate chip salted cashew cookies can be kept at room temperature for about a week in an airtight container. They can also be frozen, if necessary for 3-4 weeks.
How Do I Soften Butter?
The best way to soften your butter is to put it out on the kitchen counter for a half hour before you want to use it. Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. If you use this method, be sure to watch carefully – you don’t want the butter to melt at all.
Other Cookie Recipes
- Blueberry Cheesecake Cookies
- Pecan Praline Cookies
- Basil Lime Cookies
- Brownie Drop Cookies
- Lemon Drop Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
Enjoy!
Recipe
Chocolate Chip Salted Cashew Cookies
By: Joanie Zisk
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Servings: 4 dozen cookies
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The salted cashews gave these sweet and satisfying cookies a perfect amount of saltiness. The cashews balanced out the sweetness of the cookie and their buttery flavor only enhanced its richness.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter , softened (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup cashews , roughly chopped
Instructions
Preheat oven to 350 degrees F.
Combine the flour, baking soda and salt in a bowl.
In a separate bowl, beat butter, sugars and vanilla together until creamy.
Add the eggs, one at a time, mixing after each addition.
Slowly add in the flour mixture and stir.
Stir in the chocolate chips and cashew pieces.
Drop by rounded tablespoon onto ungreased baking sheet.
Bake for 9 to 11 minutes or until edges are golden brown. Remove from oven and cool on baking sheet for 2 minutes. Transfer to wire racks to cool completely.
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