If you are a cashew lover you are going to be nuts over these delicious cookies topped with melted caramel.
Today's ingredients were cashew and caramels and since it is Christmas Cookie Season I decided to go with this recipe by Martha Stewart and am I glad I did. These cookies are the bomb!!!!
Let's take a look at what the others created using Cashews and Caramel.....
Improv Cooking Challenge
Caramel & Cashew
- Vietnamese Caramel Chicken by Pandemonium Noshery
- Cashew Caramel Cookies by A Day in the Life on the Farm
- Caramel Falooda by Magical Ingredients
- Caramel Bread Surprise - No Bake by Sneha's Recipes
- Vietnamese Caramel Beef an Cashews by Making Miracles
These cookies are chock full of cashews, some turned into cashew butter and the others chopped and added to the dough. The caramel drizzle adds just the right touch of sweetness to the saltiness from the nuts. These are a perfect cookie for any nut lovers in your house.
Yield: 36 cookies
Cashew Caramel Cookies
If you are a cashew lover you are going to be nuts over these delicious cookies topped with melted caramel.
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
Ingredients
- 1 2/3 c. flour
- pinch of salt
- 2 1/2 c. roasted, salted cashews
- 2 T. + 1 t. canola oil
- 1 stick butter, room temperature
- 3/4 c. brown sugar, packed
- 1/2 c. sugar
- 1 egg
- 1/2 t. vanilla paste
- 24 soft caramels
- 1/4 c. heavy cream
Instructions
- Coarsely chop 1 cup of the cashews and set aside.
- Place the remaining, 1 1/2 cups of the cashews into a food processor and process until finely chopped. Pour in the oil and continue to run until a smooth, creamy butter is formed.
- Place the cashew butter into the large bowl of a stand mixer, fitted with the paddle attachment. Add the butter and both sugars to the bowl and beat on medium speed until light and fluffy. Mix in the egg and vanilla.
- Turn the speed to low and gradually add the flour and a pinch of salt, mixing until incorporated. Stir in the reserved cashews.
- Using a cookie scoop form the cookies into 1 1/2" balls and place onto baking sheets that have been lined with parchment or a silicone mat, about 2" apart.
- Bake in a preheated 350* oven for 6 minutes. Flatten the cookies with a spatula and return to the oven for another 6 minutes. Remove to a wire rack set over parchment paper.
- While cookies are cooling. Combine the caramels and cream in a small saucepan over medium heat. Cook and stir until melted. Let cool for a few minutes and then use a spoon to drizzle the cookies with the caramel. Leave on racks until caramel is set.
Notes:
Adapted from a recipe by Martha Stewart
Nutrition Facts
Calories
157.62Fat (grams)
8.41Sat. Fat (grams)
3.09Carbs (grams)
19.18Fiber (grams)
0.44Net carbs
18.74Sugar (grams)
11.32Protein (grams)
2.62Sodium (milligrams)
104.84Cholesterol (grams)
14.26
Give me these cookies to have with my tea, love the caramel drizzle!
ReplyDeleteI've never seen a cookie recipe like that and I'm enthralled. They look absolutely delicious and all that they taste stunning.
ReplyDeleteThey are soooo good Julie.
DeleteOh WOW! I love these cookies! Caramel and caramel drizzle, SOLD! YUM!
ReplyDeleteThanks Radha.
DeleteLove that drizzly caramel topping!! These look delicious!
ReplyDeleteThanks Rebekah
DeleteYummy !
ReplyDeleteThey are Cathy.
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