Salted Cashew Caramel Cookies

Adapted from: Martha Stewart’s Cookies (2008)

1 ⅔ cup flour

½ tsp. course salt

2 ½ cups roasted, salted cashews

2 tbsp, plus 1 tsp. canola oil

½ cup unsalted butter, room temperature

¾ cup brown sugar

½ cup granulated sugar

1 egg

1 tsp. vanilla extract

Half a package soft caramel candies (7 oz.)

¼ cup heavy cream

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In food processor, chop 1 ½ cups cashews. Add the canola oil and process until creamy (about 2 minutes).

In bowl of stand mixer, add butter, both sugars, and creamy cashews. Beat on medium speed until fluffy (2 minutes). Add egg and vanilla extract and stir to combine. Add flour and salt and mix just until combined. Coarsely chop 1 cup cashews and mix into batter. Scoop batter onto cookie sheets using 1 ½ inch cookie scoop.

Bake for 6 minutes. Remove from oven and flatten with the back of a measuring cup. Bake for 6 more minutes. Let cool on wire rack.

To make caramel drizzle, combine caramels and cream in a saucepan over medium-low heat. Stir until melted. Let cool for a few minutes and drizzle over cookies. I set my finished cookies in the refrigerator to set the caramel a bit faster.

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