Salted Toffee Cashew Cookies

168

By Shelly J

Prep Time:

20m

Bake/Cook Time:

13m - 15m

Yield:

20 large cookies

Plan for:

Cool butter 30 min

These Salted Toffee Cashew Cookies are so rich in flavor. The salted, browned butter, combined with the toffee bits and salted cashews, are the ultimate salty and sweet treat. Make them large and they bake up crisp on the outside and stay gooey on the inside.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredients

1 cup salted butter
3/4 cup Imperial Sugar Dark Brown Sugar
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups, plus 2 tablespoons all-purpose flour*
1 cup salted cashews, chopped
3/4 cup toffee bits
1 cup semi-sweet chocolate chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Melt butter in a medium saucepan over medium-low heat. Once butter is melted, continue to cook, bringing butter to a boil, swirling pan constantly to avoid burning.
Cook butter until it reaches a deep amber color. Remove from heat immediately and allow butter to cool for at least 30 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In bowl of a stand mixer, combine butter and both sugars. Mix on medium speed until combined. Add eggs, vanilla, baking soda, and salt. Mix for 1 minute, scraping sides of bowl as necessary.
Turn mixer to low and add flour, mixing until just combined. Stir in cashews, toffee, and chocolate chips until incorporated.
Using a large (3-tablespoon) cookie scoop, drop dough 2 inches apart onto prepared baking sheet.
Bake for 8 minutes, and then rotate pan and bake for an additional 5 minutes, or until cookies are lightly golden at edges and tops are just set.
Transfer cookies to a wire rack to cool completely.
Store airtight at room temperature for up to 3 days.