Cashew Butter Cookies
Indulge in the irresistible flavor of these soft and chewy Cashew Butter Cookies, a delectable twist on the classic peanut butter variety! Made with creamy cashew butter, a duo of granulated and light brown sugars, and a hint of vanilla, these cookies deliver a rich, nutty sweetness in every bite. Perfectly balanced with a touch of salt and a sprinkle of optional chopped cashews for added crunch, they bake up golden on the edges with a melt-in-your-mouth center. With a quick prep time of just 15 minutes and yielding two dozen cookies, this recipe is ideal for any occasion, from afternoon snacks to festive gatherings. Treat yourself to these buttery delights that are as easy to make as they are delicious!
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Recipe Information
Ingredients
- 115 grams Unsalted butter, softened
- 120 grams Cashew butter
- 100 grams Granulated sugar
- 75 grams Light brown sugar, packed
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 180 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 50 grams Chopped cashews (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, cashew butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer on medium speed until fluffy and well combined.
Add the egg and vanilla extract to the mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
If using, sprinkle a few chopped cashews on top of each cookie and gently press them down.
Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. The centers will still look slightly underbaked but will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 364.3 g | 132% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 188.6 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 231 mg | 18% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1265 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
