Cashew-Caramel Cookies

If you're nuts for nuts, salted cashews — both ground into a butter and chopped — give caramel-drizzled cookies deep flavor.

Cashew-Caramel Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 1⅔

    cup(s) all-purpose flour

  • ½

    teaspoon(s) salt

  • cup(s) roasted salted cashews

  • 2

    tablespoon(s) plus 1 teaspoon canola oil

  • 1

    stick(s) (8 tablespoons) unsalted butter, softened

  • ¾

    cup(s) packed light-brown sugar

  • ½

    cup(s) granulated sugar

  • 1

    large egg

  • 1

    teaspoon(s) pure vanilla extract

  • 24

    cube(s) (7 ounces) soft caramel candy

  • ¼

    cup(s) heavy cream


1.Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes. 2.Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews. 3.Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks. 4.Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.


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