Salted Toffee Cashew Cookies are thick, sweet and salty cookies, studded with toffee bits, salted cashews and made with browned butter!
- Flavor! This cookie recipe STARTS with a salted browned butter base which imparts tons of nutty flavor into the cookie. Add to the chopped salted cashews, buttery toffee bits, and melty chocolate chips!
- Texture! This cookie bakes up with crispy, buttery edges, and soft, gooey centers, plus the crunchy cashews and soft chocolate chips. A texture dream!
- Ease of Prep! This cookies come together super easily. The longest part of the prep is simply allowing the browned butter to cool off.
Why Brown the Butter?
Using browned butter in this recipe adds another layer of flavor to these cookies that is my favorite secret trick when making chocolate chips cookies. You can absolutely skip this recipe is for some reason you don’t have time or like brown butter (gasp!) BUT I highly encourage you to try it. If you love the Brown Butter Chocolate Chip Cookie recipe that makes the cover of my book (recipe also here on my site) you will really love these cookies too!
Ingredients / What You Need
- Butter. Since these cookies have a salty twist I like to make sure to use salted butter in this cookie recipe.
- Dark Brown Sugar. You can also use light brown sugar if that’s what you have, but the dark brown sugar just adds a little more depth of flavor.
- Granulated sugar. You use a combination of dark and granulated sugar in this recipe.
- Eggs. I use large sized eggs in this recipe as in all my baking recipes unless otherwise stated.
- Vanilla extract. As in all good cookie recipes you use vanilla extract! You could also use vanilla bean paste.
- Dry Ingredients: Baking soda, Kosher Salt, All Purpose Flour
- Salted Cashews. I use salted cashews to amp up the salty/sweet balance, but you can use unsalted if that’s what you have on-hand.
- Toffee Bits. These can be found down the baking aisle at your grocery store, on Amazon, or at Walmart. They are also called “Bits O’ Brittle”. If you can’t find these, you can use crushed up Heath Bars which they sell in the bag too.
- Semi-sweet chocolate chips. You could use chunks or even milk chips too.
- Flaked Sea Salt. You don’t have to add this as a garnish at the end, but I am ALL about a little flaky sea salt on top of a chocolate chip cookie!
- Prep your ingredients: Brown the butter and allow that to cool first. While the butter is cooling get your eggs out of the refrigerator to come up to room temperature.
- Chop up the cashews into small pieces and set those aside.
- Measure out all your dry ingredients, chocolate chips, and toffee bits to make your process easy.
- Mix up the cookie dough as stated in the recipe card at the bottom of the post. You can even skip using a stand mixer since you’re butter is melted if you prefer. The dough is easy to mix by hand and this saves washing your mixing bowl
- Use a large cookie scoop to portion out the dough onto a parchment lined baking sheet. A 3- tablespoon scoop is what I recommend, but you can always use a smaller (or larger) scoop if you prefer. Just adjust the bake time slightly to accommodate!
- Once they’re baked allow them to cool on a wire rack and enjoy!
- At room temperature these are great in a ziptop bag or airtight container for up to 5 days for best freshness.
- You can also freeze these cookies airtight for up to 2 months in an airtight container. Allow them to thaw at room temperature and enjoy!
More Sweet and Salty Recipes You Might Enjoy
Description
These cookies are buttery with crisp edges and soft centers. Loaded with flavor from the salty brown butter, cashews, and toffee!
- 1 cup salted butter
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 3/4 cups all purpose flour
- 1 cup salted cashews, chopped
- 3/4 cup toffee bits
- 1 1/4 cups semi-sweet chocolate chips
- optional – flaked sea salt on top to garnish
- Melt the butter in a medium saucepan over medium-low heat. Once butter is melted, continue to cook, bringing butter to a boil, swirling pan constantly to avoid burning.
- Cook the butter until it reaches a deep amber color. Remove from the heat immediately and allow butter to cool for at least 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, combine the melted and cooled butter and both sugars. Mix on medium speed until combined. Add in the eggs, vanilla, baking soda, and salt. Mix for 1 minute, scraping sides of bowl as necessary.
- Turn the mixer to low and add flour, mixing until just combined. Stir in cashews, toffee, and chocolate chips until incorporated.
- Using a large (3-tablespoon) cookie scoop, drop dough 2 inches apart onto prepared baking sheet.
- Bake for 8 minutes, and then rotate pan and bake for an additional 5 minutes, or until cookies are lightly golden at edges and tops are just set.
- Transfer the cookies to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days.