Crunchy cookies that are perfect for dipping!
Preheat oven to 375 F.
Brown the butter in a small saucepan over medium heat. Once it has boiled for a couple minutes and is browned, remove from heat.
In the bowl of your stand mixer, beat together the melted butter and brown sugar for 3-4 minutes. Add salt and eggs and beat to combine. Beat in vanilla. Slowly beat in the flour, baking soda and baking powder until all of the dry ingredients are mixed in. Use a wooden spoon to fold in the cashews and toffee bits.
Roll dough into one inch balls and put them onto a parchment paper lined baking sheet. Dough will be crumbly. Tap the tops of the balls with a fork or press them lightly with your with thumb to flatten them a bit.
Bake in a 375 F oven for about 8-10 minutes. Remove from the oven and enjoy warm or cooled.
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These are great cookies. The dough is not too sweet. The cashews add a nice flavor and texture and the toffee bits give it a little extra sweetness. Very good, definitely a make again recipe~
Very easy to follow, make and eat. It’s a refreshing taste after all the Christmas cookies, but think it will be a ‘go to’ cookie year-round. Toffee and cashews – yum!
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Dione on 1.14.2012
These look delicious. I have left over cashews from Christmas, and I’m making them today! Mmmm. Will add a review later!