Salted Toffee Cashew Cookies
When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist. —Crystal Schlueter, Babbitt, Minnesota
Can you freeze Salted Toffee Cashew Cookies?
Freeze cookies in freezer containers. To use, thaw before serving.
Ingredients
- 1 cup butter, softened
- 1-1/2 cups packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2-2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1-1/2 cups chopped salted cashews
- 1 cup brickle toffee bits
- 1 cup butterscotch chips
- Salted whole cashews
Directions
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1Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy, 3-4 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chopped cashews, toffee bits and butterscotch chips.
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2Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press a whole cashew into each cookie. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
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