Cashew Caramel Cookies

Cashew Caramel Cookie The caramel drizzle is the perfect topping for these crunchy cookies. If you like cashews - bite into one of these!

by Dean

  • 1-2/3 cup flour
  • 1/2 tsp. salt
  • 2-1/2 cups roasted salted cashews
  • 2 Tbsp. + 1 tsp. canola oil
  • 1 stick unsalted softened butter
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 7 oz. liquid caramel

Preheat oven to 350°. Sift flour and salt together. Coarsely chop 1 cup cashews and set aside. Process remaining 1-1/2 cups cashews in food processor until finely chopped. Pour in oil. Process for about 2 minutes, until mixture is creamy.

Combine cashew mixture, butter, and sugars in bowl of an electric mixer with a paddle attachment. Mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Stir in reserved chopped cashews.

Shape dough into 1-1/2" balls and space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes and gently flatten with a spatula. Bake until bottoms are just golden, 6-7 minutes more. Let cool completely on sheets on wire racks.

 Using a drizzle spoon, drizzle caramel over cookies; let set. Store in airtight container in single layers.

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