Chewy White Chocolate Cashew Cookies
User Reviews
4.9
Chewy White Chocolate Cashew Cookies
Description
Chewy White Chocolate Cashew Cookies start with a classic dough base made from flour, baking soda and powder, salt, and creamed butter and sugars. Eggs and vanilla bind and flavor the dough, while white chocolate chips and chopped salted cashew nuts add sweetness and crunch. The batter is scooped into large mounds spaced apart to bake at 375°F until the edges are lightly browned but centers remain soft. Cooling on the pan for several minutes helps them set before moving to a wire rack.
The texture is notably chewy and soft, complemented by melts of white chocolate and the crunch of nuts. The salted cashews provide a contrast to the sweet chips. These cookies work well as a homemade treat to enjoy with tea or milk.
For an even more appealing look, reserving some chocolate chips to press onto the top of each dough mound before baking enhances appearance and chocolate distribution. Store the baked cookies in an airtight container to keep them soft for up to a week.
Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 egg large
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
- ⅔ cup cashew nuts salted; pieces
Instructions
- Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl cream together butter and sugars.
- Mix in eggs and vanilla.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in chocolate chips and cashew pieces.
- Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet.
- Bake for 9-11 minutes until cookies begin to brown just around the very edges. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Repeat with remaining cookie dough. Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').
Notes
- Press about half a cup of extra white chocolate chips onto cookie tops before baking for a visually appealing finish.
- Leave cookies to cool on the baking sheet for 5-10 minutes to prevent breaking when moving to a wire rack.
- Store cookies in an airtight container to maintain softness for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 238mg | 10% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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