Toffee Cashew Cookies
This post may contain affiliate links. Read our disclosure policy.
If you’re on the hunt for a new cookie recipe to bring to your annual cookie exchange, I’ve got you covered with four exciting options this week. I’m starting with these irresistible toffee cashew cookies. These cookies bring a perfect balance of crispness and chewiness, giving you a delightful texture in every bite. They’re loaded with nutty goodness from cashews, which pairs beautifully with the rich, buttery toffee bits from Heath. Cashew lovers will absolutely flip for these chewy cookies.
What makes these cookies even more special is their unique flavor profile. With no white sugar in the recipe, it allows the brown sugar to really shine, giving these cookies a deeper, more caramelized flavor. The brown sugar also adds to their chewy texture, making them a cookie that’s rich in taste and impossible to resist.
These cookies rely on butter and brown sugar for that wonderful balance of crispy edges and chewy centers. The combination of cashews and Heath toffee bits brings an amazing contrast of nuttiness and sweetness, making them the perfect choice for your next cookie exchange—or any gathering where you want to impress!
Now, these cookies are great like this. However, I personally would love a little more chocolate in these cookies. I feel like you could reduce the cashews to 3/4 a cup and use 1/4 cup mini chocolate chips to add in a little more chocolate flavor.
Ingredients to Make Toffee Cashew Cookies
- BUTTER
- BROWN SUGAR
- SALT
- EGGS
- VANILLA
- FLOUR
- BAKING SODA
- BAKING POWDER
- CASHEWS
- HEATH MILK CHOCOLATE TOFFEE BITS
How to Make Cashew Toffee Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper if desired.
In a large mixing bowl, cream together the butter and brown sugar for 3-4 minutes, until light and fluffy. I do this in my stand mixer. Add in the eggs, vanilla extract, and salt, beating until the butter mixture is well combined and smooth. Gradually add in the flour, baking soda, and baking powder, mixing just until incorporated. Gently fold in the cashews and toffee bits to evenly distribute throughout the dough.
Using a cookie scoop, portion the dough into evenly-sized balls and place them on the prepared baking sheet. Lightly press down on each dough ball to slightly flatten them.
Bake the cookies at 350°F for 8-10 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for about a minute before transferring them to a wire rack to cool completely. Enjoy these delicious toffee cashew cookies!
Frequently Asked Questions
Can I substitute the toffee bits?
If you don’t have toffee bits, you can use chopped caramel candies, crushed Heath bars, or even butterscotch chips for a similar flavor.
How do I store toffee cashew cookies?
These cookies can be stored in an airtight container at room temperature for up to 3-5 days. You can also freeze them for up to 3 months.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that the other ingredients, like toffee bits, are also gluten-free.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 2 days. If you want to freeze it, scoop the dough into balls and freeze them on a baking sheet before transferring to an airtight container.
FOR MORE RECIPES LIKE THIS, TRY:
Toffee Cashew Cookies
Real Mom Kitchen
Ingredients
- ¾ cup butter
- 1 ¾ cup brown sugar
- ½ tsp salt
- 2 eggs
- 1 tsp vanilla
- 2 ½ cups flour
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 cup cashews chopped
- 1 cup Heath milk chocolate toffee bits
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat butter with brown sugar for 3-4 minutes. Add salt, eggs, and vanilla. Beat together until well combined and fluffy.
- Slowly beat in flour, baking soda and baking powder. Fold in the cashews and toffee bits.
- Using a cookie scoop, place scoops of dough on a cookie sheet. Use your fingers to slightly flatten each scoop of dough.
- Bake at 350 degrees for about 8-10 minutes until edges brown slight. Allow to cool on the cookie for a minute before moving to a cooling rack. Remove and allow to cool completely. Makes 3 1/2 dozen cookies.
Nutrition
This recipe is adapted from Shugary Sweets.
