Chewy White Chocolate Cashew Cookies are thick, ultra-chewy (obviously), super soft, and require NO chilling time! Wait, what? Yep, I said it! From mixer to oven to your mouth in 20 minutes flat! Sweet, salty, soft, and soooooo delicious, this cookie will soon become your go-to treat.
For more desserts featuring that divine sweet/salty combo, check out my recipes for Salted Caramel Stuffed Double Chocolate Cookies, Salted Caramel Chocolate Chip Cookies, and Salted Caramel Pecan Oatmeal Fudge Bars.
I think we (meaning you, mostly) all know that one of my favorite flavor combinations is that of sweet and salty. What is it about that combo that just makes me drool by simply thinking about it? Anyone else out there who can’t get enough of this perfect flavor duo?
And, while I sure do love this combo in a salted caramel or salted chocolate baked good, I also like to use nuts to bring out the salty in the sweet. This time I went for cashews, though I’m sure you usually see almonds, walnuts, pecans, and macadamia nuts take center stage when it comes to being featured in baked goods.
But, cashews just felt right here, especially when paired with the underdog of the chocolate chip world; that’s right, the white chocolate chip. Milder in flavor than other nuts, the cashew remains nutty yet soft when baked and doesn’t overpower the white chocolate like I think macadamia nuts can do sometimes. Anyway, that’s my “behind the recipe” talk for you all today.
WHAT INGREDIENTS ARE IN WHITE CHOCOLATE CASHEW COOKIES?
Although you may not have white chocolate chips and cashews lying around, one quick trip to the store and I bet you’ll have all the ingredients you’ll need to make these delicious salted cashew cookies.
You’ll need:
- Flour
- Baking soda
- Baking powder
- Salt
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- White chocolate chips
- Salted cashew pieces
HOW DO YOU MAKE CHEWY WHITE CHOCOLATE CASHEW COOKIES?
Before you start mixing, preheat the oven to 375 degrees and lightly grease a baking sheet or line a baking or cookie sheet with parchment paper or a non-stick baking mat.
Then, get to whipping together these delightfully delicious white chocolate cashew cookies. First, get out a medium bowl and whisk together the flour, baking soda, and salt.
In another bowl or in your stand mixer bowl, cream together the butter and both sugars. Mix in the eggs and vanilla into the butter/sugar mixture.
Next, add the dry ingredients into the wet ingredients and mix until just combined. Stir in (with a spoon, not the beater) the white chocolate chips and the cashew pieces. Use a large cookie scoop or an ice cream scoop to scoop dough into mounds on your cookie sheet. Leave about 2-3 inches between each mound of dough to leave room for them to spread a bit.
Put them into the oven to bake for about 9-11 minutes, until they just begin to brown around the edges. After you take them out, let them cool on the pan for another 5-10 minutes before transferring to a wire rack to cool all the way. Repeat with the rest of the dough until you’re finished. Try not to eat just one right out of the oven — betcha can’t!
HOW DO YOU STORE CHEWY WHITE CHOCOLATE CASHEW COOKIES?
If (big if) you have any cookies left, you can store them in an airtight container on the counter for up to one week, or up to 10 days in the fridge. You can also freeze the baked cookies (once they have cooled completely) in an airtight container.
Alternatively, you can make the dough and freeze it for later use, up to 3 months.
DOES PARCHMENT PAPER CHANGE BAKING TIME?
If you use parchment paper instead of a baking mat, it will not change the baking time of the cookie. It will keep it from browning on the bottom as well as without it. So, if you want that nice brown bottom, add a minute or two to the cooking time (or move the pan closer to the bottom rack for a minute or two) to brown them up.
WHAT ARE THE HEALTH BENEFITS OF EATING CASHEW NUTS?
I only feel slightly silly discussing the health benefits of eating cashews IN A COOKIE. But hey, they are good for you, no matter which delivery vehicle you choose, right?
Cashews are about the same, nutrition-wise, as other nuts. They are high in fat, but are also a good source of magnesium, zinc, vitamins E, C, and B, as well as folate and other minerals.
They are about 10% higher in fat than other nuts, but they are still good in moderation, as I always say. A serving size of cashews is about 18 whole nuts, that is equivalent to 1 ounce.
Chewy White Chocolate Cashew Cookies
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 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
- ⅔ cup salted cashew 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').
Hmm, not sure why but my cookies came out flatter than I anticipated. They are chewy still which is okay but would love them more fluff than flat. (Will try it again but this time I will chill the mix before baking)
Also the sugar is a little on the high end is there a way I can reduce it?
Love the recipe just have to make it work for my current location.
Your cookies could be flat due to your butter being too soft or your butter and sugar were either under or over mixed. Chilling the dough can help though. I haven’t tested reducing the sugar, but you can most likely reduce the sugar anywhere from 25-50 percent.
These were delicious! I had unsalted cashews but it did not seem to matter at all! So good!
These cookies are so delicious, my husband and I love it, thanks for the recipe . It turn out very good.
That’s great to hear! 🙂
These are the best cookies I’ve ever baked. They are better t than pastry shop cookies
We absolutely LOVED these cookies. Next time I will use unsalted butter. I used salted butter, added the recommended amount of salt, and used roasted/salted cashews (that’s what I had on hand), and they were a touch too salty. Otherwise this recipe is a major keeper!