Marc and I have a wonderful farmer’s market and dairy about 10 minutes from our house. It was at that dairy that I discovered my new obsession…their cashew caramel ice cream. The salty, crunchy cashews with the gooey caramel in their ridiculously creamy ice cream is pretty much heaven on a spoon. Well, since it is now too cold for me to enjoy ice cream that much, I decided to put that amazing flavor profile in a freshly baked cookie! As a side note, Marc can eat ice cream even when it is below freezing outside. I’ve never understood it. He’s weird but I love him. Anyway, these salted caramel cashew cookies are really simple to make and have such deep flavor from using brown butter and dark brown sugar.
That was all there was to it! I sealed up the cookies in containers and Marc and I have been putting a dent in them and giving them out since. Hope you all enjoy these sweet and salty cookies too! xoxo
These salted caramel cashew cookies are such a fantastic combination of sweet and salty for a wonderful and simple snack or dessert!
- 1 1/2sticks butter
- 2cupsall-purpose flour
- 1/2teaspoonbaking powder
- 1 1/2cupsdark brown sugar
- 1wholeegg yolk
- 1/2teaspoonvanilla extract
- 1cupsalted caramel baking chips
- 1/2cupsalted cashewsroughly chopped
First, turn the butter into liquid gold (I mean brown butter). Put the butter in a medium sauce pan and heat it over medium heat. Let it gently bubble and cook until it becomes golden brown and smells nutty. Then set it aside to cool a bit. While it cools whisk the flour, baking powder, salt, cinnamon and nutmeg together in a bowl for the dry ingredients. Then set up a stand mixer with the paddle attachment. Combine the brown sugar and cooled brown butter in the bowl and beat them together thoroughly. Add the egg and egg yolk, followed by the vanilla. Finally, turn the speed to low and slowly add in the dry ingredients until you have a lovely dough. Switch to a spatula and thoroughly fold in the salted caramel chips and cashews. Let the dough chill and set in the refrigerator for 30 minutes.
When the 30 minutes is up, line two baking sheets with silicone mats and pre-heat the oven to 325. Use a 1.5 inch cookie scoop to scoop perfect little mounds of dough right onto the sheet trays, fitting 15 on each sheet. These cookies don't spread much at all, so fitting 15 is easy. This recipe makes 45 total, so bake the first two trays for 20 minutes and let them cool a bit before you transfer them to a cooling rack. Then repeat the process scooping out the remaining dough onto one of the trays and baking it for 20 minutes. Move them to a cooling rack after a few minutes. Seal them in containers for a great treat or snack! They keep for a week or so.