Salted Caramel Cashew Cookies
This post may contain affiliate links.
Salted Caramel Cashew Cookies might just be the most delicious cookies ever created! The recipe is simple, unique and totally scrumptious! If you love a sweet and salty dessert, you’re going to LOVE these cookies!
Y’all, these are seriously the best cookies ever!
Like, salty, sweet, chewy, caramely, best cookies ever! I’m totally obsessed!
With the holidays right around the corner, like Christmas is in 3 days right around the corner, I started thinking about new cookie recipes that I could make for the holidays.
Since I knew I was heading back to Oklahoma for the holidays, and I know that my Mom and future Sister In Law LOVE salted caramel anything, I thought up this cookie recipe and decided to give it a whirl before heading home.
They were so good, that between my roommate, boyfriend and myself, three dozen of these cookies disappeared in a mere 2 days!
I couldn’t wait to come home and make them for my family in Oklahoma, and today, I’ll do just that! But first, I had to share the recipe with you all so that you can make them for your family this Christmas too!
Ingredients you’ll need
- 2 cups flour
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup butter (melted)
- 1 cup brown sugar
- ½ cup white sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup chopped caramels
- ½ cup cashew halves
- ½ tsp sea salt
Step by step instructions
Preheat the oven to 325°F.
In a small mixing bowl, combine the flour, salt and baking powder.
In a large mixing bowl, combine the melted butter, brown sugar and white sugar. One at a time, mix in the vanilla, then egg, then egg yolk.
Add the dry ingredients to the wet ingredients and combine well.
Mix in the chopped caramels and cashews.
Cover in plastic wrap and chill in the refrigerator for 15-20 minutes, or up to 24 hours.
Remove from the refrigerator and scoop the cookie dough out onto a baking stone.
Sprinkle the additional sea salt over the cookie dough, then place in the oven for 20-25 minutes, or until golden brown.
Cool on the baking stone for 2-3 minutes, then remove the salted caramel cashew cookies from the stone and place on a cooling rack so that the caramel doesn’t stick to the baking stone.
Now, just try not to eat half a dozen in a row!
Wishing you all a Merry Christmas, filled with great family, friends, and lots of delicious cookies!
More cookie recipes
Looking for more delicious cookie recipes? Check out these popular posts!
- Nutella Chocolate Chip Cookies
- Hot Chocolate Cookie Cups
- Pumpkin Spice Cookies with White Chocolate Chips
- Red Velvet Cookie Cups
- Oatmeal Raisin Cookies with Caramel Filling
- Double Chocolate Cookies
Salted Caramel Cashew Cookies
Ingredients
- 2 cups flour
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup butter, melted
- 1 cup brown sugar
- ½ cup white sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup caramels, chopped
- ½ cup cashew halves
- ½ tsp sea salt
Instructions
- Preheat the oven to 325°F.
- In a small mixing bowl, combine the flour, salt and baking powder.
- In a large mixing bowl, combine the melted butter, brown sugar and white sugar.
- One at a time, mix in the vanilla, then egg, then egg yolk.
- Add the dry ingredients to the wet ingredients and combine well.
- Mix in the chopped caramels and cashews.
- Cover in plastic wrap and chill in the refrigerator for 15-20 minutes, or up to 24 hours.
- Remove from the refrigerator and scoop the cookie dough out onto a baking stone.
- Sprinkle the additional sea salt over the cookie dough, then place in the oven for 20-25 minutes, or until golden brown.
- Cool on the baking stone for 2-3 minutes, then remove from the stone and place on a cooling rack so that the caramel doesn’t stick to the baking stone.
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
3 Comments on “Salted Caramel Cashew Cookies”
I made without stone and they turned out awesome. Thanks for a different way to make mine and my kids favorite cookie.
What is the importance of using a baking stone? Do you have to let the stone cool completely before putting another batch of dough on? What changes do you suggest if I use a cookie sheet covered with parchment instead?
I like using a baking stone as I feel like the cookies bake more evenly, but it’s definitely not a requirement, and you could make the recipe the same with a cookie sheet covered in parchment paper.
I do not let the stone cool completely before making another batch. I simply let the cookies cool slightly, remove from the stone, then add another batch of cookie dough to the stone.
Enjoy! 🙂