Salted Toffee Cashew Cookies are dense, sweet and salty cookies made with toffee bits, salted cashews and brown butter!
- Taste! This cookie recipe starts with a salted brown butter base that imparts a rich nutty flavor to the cookie. Add chopped salted cashews, buttery toffee bits and melt Chocolate chip!
- Texture! This cookie has crunchy, buttery edges and a soft, gooey center, and is baked with crunchy cashews and soft chocolate chips. A texture dream!
- Preparation is easy! These cookies come together very easily. The longest part of the preparation is simply letting the brown butter cool.
Why brown the butter?
Using brown butter in this recipe adds another layer of flavor to these cookies which is my favorite secret trick when making chocolate chip cookies. You can absolutely skip this recipe if for some reason you don't have time or like brown butter (gasp!) but I highly encourage you to try it. if you love Brown Butter Chocolate Chip Cookie Recipe It makes the cover of my book (recipe is also here on my site) You will really love these cookies!
Ingredients / What you need
- butter. Since these cookies have a salty twist, I like to use salted butter in this cookie recipe.
- Dark brown sugar. You can also use light brown sugar if you have it, but dark brown sugar just adds more depth of flavor.
- zinc sugar. You use a combination of dark and granulated sugar in this recipe.
- the egg. I use large eggs in this recipe as in all my baking recipes unless otherwise stated.
- Vanilla extract. As in all good cookie recipes you use vanilla extract! You can also use vanilla bean paste.
- dry ingredients: baking soda, kosher salt, all purpose flour
- Salted cashews. I use salted cashews for a salty/sweet balance, but you can use unsalted if you have them on hand.
- Toffee bits. They can be found under the baking aisle at your grocery store, ON the amazon, or at Walmart. They are also called “bits o' brittle”. If you can't find these you can use crushed heath bars which they also sell in bags.
- Semi-sweet chocolate chips. You can use chunks or even milk chips.
- Flaked sea salt. You don't have to add it as a garnish at the end, but I'm all about a little flaky sea salt on top of a chocolate chip cookie!
- Prepare your ingredients: Brown the butter and let it cool first. While the butter is cooling, take your eggs out of the refrigerator to come to room temperature.
- Grind the cashews Cut into small pieces and keep aside.
- Measure all your dry ingredientsChocolate chips, and toffee bits to ease your process.
- Mix in the cookie dough Mentioned in the recipe card at the bottom of the post. You can even skip using one Stand mixer As you want the butter is melted. Mixing the dough by hand is easy and it saves washing your mixing bowl
- Use a larger one Cookie scoop Portion the dough onto a parchment lined baking sheet. A 3-tablespoon scoop is what I recommend, but you can always use a smaller (or larger) scoop if you prefer. Just adjust the baking time slightly to accommodate!
- Allow them to boil Cool on a wire rack And enjoy!
- They are great in a ziptop bag or airtight container for up to 5 days at room temperature for best freshness.
- You can freeze these cookies in an airtight container for up to 2 months. Let them thaw at room temperature and enjoy!
More sweet and salty recipes you can enjoy
description
These cookies are buttery with crispy edges and soft centers. Loaded with flavor from salted brown butter, cashews, and toffee!
- 1 cup Salted butter
- 3/4 cup Dark brown sugar
- 3/4 cup zinc sugar
- 2 big egg
- 2 tsp Vanilla extract
- 1 tsp Baking soda
- 1 tsp kosher salt
- 2 3/4 cups All purpose flour
- 1 cup Salted cashews, chopped
- 3/4 cup Toffee bits
- 1 1/4 cups Semi-sweet chocolate chips
- Optional – flaked sea salt on top for garnish
- Melt the butter on medium strict On medium-low heat. Once the butter has melted, continue cooking, bringing the butter to a boil, swirling the pan constantly to avoid burning.
- Cook the butter until it reaches a deep amber color. Remove immediately from the heat and allow the butter to cool for at least 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with Parchment paper. Set aside.
- Attach your stand mixer to the bowl Paddle attachment, combine the melted and cooled butter and both sugars. Mix on medium speed until combined. Add eggs, vanilla, baking soda and salt. Blend for 1 minute, scraping down the sides of the bowl as needed.
- Turn the mixer to low and add the flour, just until blended. Stir in cashews, toffee and chocolate chips until combined.
- Using a large (3-tablespoon) cookie scoop, drop dough 2 inches apart on prepared baking sheet.
- Bake for 8 minutes, and then rotate the pan and bake for an additional 5 minutes, or until the cookies are lightly golden on the edges and the tops are just set.
- Transfer cookies to a wire rack to cool completely.
Comment
Store airtight at room temperature for up to 3 days.
