jesseand039s cookie

These cashew cookies are salty, sweet, and filled with a chewy caramel center.

Cashew Caramel Cookies

unsalted butter (8 ounces 226 grams)

caramel

light brown sugar (267 grams)

sugar (67 grams)

eggs

vanilla extract

all-purpose flour (384 grams)

baking powder

baking soda

salt

cinnamon

Make ahead: If wrapped tightly in plastic, the dough can be stored in the refrigerator for several days before baking. Let sit at room temperature for about 30 minutes, until it’s warm enough to easily form into balls.Storage: The cookies will keep in an airtight container for up to 1 week.Reprinted with permission from Cookies.Copyright© 2021by Jesse Szewczyk. Photographs copyright ©2021 by Chelsea Kyle. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

The Kitchn

Jesse Szewczyk

Step 1

Arrange two racks to divide the oven into thirds and heat the oven to 350°F. Meanwhile, line 3 baking sheets (or as many as you have) with parchment paper or silicone baking mats. Melt 2 sticks unsalted butter in the microwave or on the stovetop and set aside to cool slightly. Coarsely chop 2 cups toasted salted or unsalted cashews. Unwrap 36 soft caramel candies.

Step 2

Place the butter, 1 1/3 cups packed brown sugar, and 1/3 cup granulated sugar in a large bowl and whisk to combine. Add the cashews, 2 large eggs and 1 tablespoon vanilla extract, and whisk until ribbony and smooth. Add 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Stir with a rubber spatula until a soft dough forms.

Step 3

Using your hands, take 2 caramel candies, press them together, and roll them into a smooth ball. (Depending on the brand and freshness of your caramel candies, they might be too firm to press together. If so, arrange the caramels in a single layer on a large microwave-safe plate and microwave for 30 seconds until the caramels are warm but not melting. If you accidently microwave them too long and they start to melt, just let them cool for a few minutes.)

Step 4

Using a large 2 1/3-inch (#16) cookie scoop or 1/4-cup measuring cup, portion out the dough and roll into large balls. Flatten the balls slightly and press a caramel ball into the center of each one. Tightly form the dough around the caramel and reroll into a ball again. Make sure there are no cracks so the caramel does not ooze out during baking. Place the dough balls 3 inches apart on the baking sheets (6 to 8 per sheet).

Step 5

Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies are lightly browned, 14 to 17 minutes total. Let the cookies cool on the baking sheets for at least 30 minutes before moving. (If you try to pick up the cookies while still hot, the caramel will fall out—and potentially burn you—so be patient.) 

Step 6

Bake the remaining sheet on either rack. If reusing a baking sheet, I recommend leaving the cookie dough at room temperature as the first batch cools.

A simple vanilla crinkle cookie recipe made with rainbow sprinkles that tastes just like birthday cake.

Birthday Cake Sprinkle Crinkles

unsalted butter

all-purpose flour

granulated sugar, divided

rainbow sprinkles

sugar

Storage: Leftover cookies can be stored in an airtight container at room temperature for up to 3 days.

Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer.) Place 2 large eggs in a small bowl. Let sit at room temperature until the butter is softened.

Place 2 2/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl and whisk to combine.

Add 1 cup of the granulated sugar to the bowl of softened butter. Beat with the paddle attachment on medium-high speed until light and fluffy, scraping down the sides and bottom of the bowl as needed, 3 to 4 minutes. With the mixer running, beat in the eggs one at a time, waiting until the first one is fully incorporated before beating in the second. Continue beating until light, fluffy, and lightened in color, 2 to 3 minutes. Add 2 teaspoons vanilla extract and beat just until combined, about 1 minute.

Turn the mixer off. Add the flour mixture and beat on low speed until a soft dough forms and no pockets of dry flour remain, 1 to 2 minutes. Add 1/2 cup rainbow sprinkles and stir by hand with a rubber spatula to evenly distribute throughout the dough. Cover the bowl tightly in plastic wrap and refrigerate for at least 2 hours or up to overnight.

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper.

Place the remaining 1/4 cup granulated sugar in a medium, shallow bowl and 1/4 cup powdered sugar in a second medium, shallow bowl. Divide the dough into 16 portions (about 2 heaping tablespoons each), then roll each portion into a smooth ball. Toss the dough balls one at a time in the granulated sugar to completely coat, then toss to completely coat in powdered sugar. Place 8 dough balls on each baking sheet, spacing them at least 2 inches apart.

Step 7

Bake for 8 minutes. Rotate the baking sheets from top to bottom and back to front. Bake until the cookies crack and no longer look wet, 5 to 8 minutes more. (The cookies will barely brown.) Let the cookies cool completely on the baking sheets.

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Cashew Caramel Cookies

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Cashew Caramel Cookies

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