Cashew Chocolate and Butterscotch Cookies
Indulge in the ultimate combination of sweet, salty, and nutty with these irresistible Cashew Chocolate and Butterscotch Cookies! This recipe takes classic cookie dough to the next level by folding in luscious semi-sweet chocolate chips, rich butterscotch chips, and crunchy, chopped cashews for a perfect balance of textures and flavors. With a quick prep time of just 15 minutes, these cookies are golden-edged and chewy-centered, making them an ideal treat for any occasion. Whether served warm with a glass of milk or packed into a cookie jar for later, these homemade cookies are sure to impress. Perfect for holiday baking or satisfying your sweet tooth, this recipe is a must-try for lovers of decadent, nutty desserts!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 1.5 teaspoons Vanilla extract
- 2 large Eggs
- 1 cup Semi-sweet chocolate chips
- 1 cup Butterscotch chips
- 1 cup Cashews, roughly chopped
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, cream the mixture on medium speed until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract and eggs, one at a time, making sure to mix well after each addition.
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to keep the cookies tender.
Using a spatula or wooden spoon, fold in the semi-sweet chocolate chips, butterscotch chips, and chopped cashews until evenly distributed in the dough.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheets to allow room for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.4 g | 322% | |
| Saturated Fat | 136.7 g | 683% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 835.3 g | 304% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 522.8 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 446 mg | 34% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 1605 mg | 34% | |
*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.
