Cashew Crunch Cookies
Crisp, nutty, and irresistibly indulgent, these Cashew Crunch Cookies are the ultimate treat for nut lovers and cookie enthusiasts alike! Made with roasted cashews for a buttery, toasted flavor and a perfectly crunchy texture, these cookies are elevated by the rich sweetness of brown sugar and the option to add creamy white chocolate chips for an extra touch of decadence. With just 15 minutes of prep time and a short bake, these easy-to-make cookies are perfect for satisfying cravings or impressing guests at your next gathering. Whether served warm with a glass of milk or packed for an on-the-go snack, these homemade delights offer a balance of chewy centers and crisp edges that’s truly unforgettable. Perfect for holidays, cookie swaps, or everyday indulgence, these Cashew Crunch Cookies will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Unsalted butter, softened
- 1 cups Brown sugar, packed
- 0.5 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1.5 cups Roasted cashews, chopped
- 0.5 cups Optional: white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a handheld or stand mixer.
Add the egg and vanilla extract to the butter mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing the dough.
Fold in the chopped roasted cashews (and white chocolate chips, if using) using a spatula or wooden spoon.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Flatten each cookie slightly with the palm of your hand or the back of a spoon.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5-7 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 15.1 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 79 mg | 2% | |
*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.
