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DAY 10: Cashew Toffee Cookies
Cashews, toffee chips, and mini chocolate chips come together for an easy drop cookie. Satisfies the chocolate chip cookie lover with just enough variation for those who want to try something a little bit new.
RECIPE:
Browned Butter Cashew Toffee Cookies
¾ cup butter
1 ½ cups brown sugar
2 eggs
2 tsp vanilla extract
2 ½ cups flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup cashews, coarsely chopped
1 cup (8 oz pkg) toffee bits
½ cup mini chocolate chips
Preheat oven to 375°F. Line baking sheets with parchment paper or silicone mats.
In a medium saucepan, melt butter over medium-low heat. Cook for 8-10 minutes, or until butter just begins to brown. Do not scorch. Pour browned butter into a large mixing bowl; let sit for 15 minutes.
Use an electric mixer to beat cooled butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Slowly mix in flour, baking soda, baking powder, and salt. Mix in cashews, toffee bits, and chocolate chips.
Roll dough into 1” balls. Place on prepared baking sheets and flatten slightly with the palm of your hand or flat bottom of a glass.
Bake for 7-8 minutes, or until edges just begin to brown. Cool on wire racks.
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