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Cashew caramel cookies

Makes 3 dozen cookies Servings
Makes 3 dozen cookies Servings


  • 1 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 cup roasted salted cashews
  • 2 tablespoon plus 1 teaspoon canola oil
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 cup large egg
  • 1 teaspoon pure vanilla extract
  • 24 teaspoon cubes soft caramel candy (7 ounces)
  • 1/4 cup heavy cream
  • Preparation

    Baking Directions:

    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.

    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.

    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.

    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.