Chocolate Caramel Cashew Chewies
Indulge in the ultimate sweet-and-salty treat with these irresistible Chocolate Caramel Cashew Chewies. Perfectly soft and chewy, these cookies are packed with rich cocoa flavor, melty semi-sweet chocolate chips, and the satisfying crunch of chopped cashews. A decadent drizzle of creamy caramel takes them to the next level, creating an indulgent dessert that’s both elegant and comforting. Ready in under an hour, these cookies are ideal for special occasions, family gatherings, or simply satisfying your chocolate cravings. Whether enjoyed warm from the oven or saved for later, each bite is a delightful combination of chocolatey richness and nutty sweetness with a buttery caramel finish. These cookies are a must-try for lovers of gourmet-inspired baked goods!
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Recipe Information
Ingredients
- 10 tablespoons Unsalted butter
- 0.5 cups Granulated sugar
- 0.5 cups Light brown sugar
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 1.75 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Semi-sweet chocolate chips
- 20 pieces Soft caramels (unwrapped)
- 2 tablespoons Heavy cream
- 0.75 cups Cashews (roughly chopped)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until creamy and smooth, about 2-3 minutes.
Add the vanilla extract and eggs to the creamed mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Fold in the semi-sweet chocolate chips and chopped cashews until evenly distributed throughout the dough.
Scoop tablespoons of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the caramel topping. In a microwave-safe bowl, combine the unwrapped soft caramels and heavy cream. Microwave in 20-second intervals, stirring between each interval, until the caramel is melted and smooth.
Drizzle the warm caramel over the cooled cookies using a spoon or piping bag for a decorative touch.
Allow the caramel to set at room temperature for about 15 minutes before serving or storing.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 687.5 g | 250% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 390.6 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 421 mg | 32% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 3077 mg | 65% | |
*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.
