Salted Cashew Crunch Cookies Recipe

Salted Cashew Crunch Cookies Recipe are made with Roasted Salted Cashews, Brown Sugar, Butter, Vanilla Extract, Flour & Salt. These tasty Salted Cashew Crunch Cookies Recipe make a sweet & savory dessert that takes about 35 minutes to prepare and can feed up to 24 people.

Salted Cashew Crunch Cookies Ingredients

• 1 cup roasted salted cashews, coarsely chopped
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt

Salted Cashew Crunch Cookies Instructions

1. Preheat the oven to 350°F (175°C ) Place your cookie sheets in the oven and cover them with parchment paper.
2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, 2–3 minutes (Luna always loves to watch this happening! )
3. Pour in the eggs one at a time beating well after each addition then gradually add in the vanilla extract.
4. Separately in a separate bowl, whisk the flour, baking soda, baking powder and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture mixing just until combined.
6. Gently fold in the chopped roasted cashews — and don’t be afraid, a little bit more crunch never hurt anyone!
7. Sprinkle heaping tablespoons of dough over the prepared cookie sheets spaced about 2 inches apart. If you like sprinkle a tiny pinch of flaky sea salt over the tops for that sweet – salty magic.
8. Bake for 10–12 minutes, or until edges are golden and centers are just set (they’ll still be baking slightly on the sheet).
9. Let them cool on the baking sheet for 5 minutes then on a wire rack to cool completely.

Recipe tips

• Toast the Cashews: Even though they’re already roasted, lightly toasting them for 5 minutes in a dry pan over medium heat brings out a richer, more nutty flavor. Let them cool before folding them into the dough.
• Chill the Dough for Chewier Cookies: If you want them chewier you can chill the dough for 30 minutes before baking. It will help the flavors blend and keep them from spreading out too thin.
• Use Room Temperature Butter and Eggs: Softened butter and room temp eggs will mix more easily. This will give you a more even / tender crumb.

How To Store Salted Cashew Crunch Cookies

Refrigerate: Allow the Salted Cashew Crunch Cookies to cool completely on a wire rack. Then place them in an airtight container with parchment paper between layers (no sticking) and keep them in the fridge for 5–6 days.

Freeze: For even longer storage, place the cooled cookies in one layer on a baking sheet and freeze them until hard. Next, place them in a freezer-safe bag or container, making sure you separate them into layers with baking paper (this will keep them in a cool place for up to two months). Thaw them at room temperature for 15–20 minutes when you’re ready to eat, or warm them up in the oven for a freshly baked texture.

How To Reheat Leftover Salted Cashew Crunch Cookies

In The Oven: Preheat the oven to 300°F (150°C) and place the reheated cookies on a baking sheet, loosely covering them with foil so they don’t overbrown, and reheat them for 8–10 minutes, or until warm through and slightly crispy on the edges.

In The Microwave: 1 – 2 cookies – on a microwave – safe plate. Wrap in a slightly damp paper towel ( to keep the cookies moist ) for 10 – 15 seconds on high. Let sit for a few seconds before enjoying for the fresh – from – the oven feeling.

In The Air Fryer: Preheat the air fryer to 300°F (150°C). Place the cookies in a single layer in the basket. Cook 2–4 minutes, checking halfway through (don’t over cook).

What to serve Salted Cashew Crunch Cookies

Salted Cashew Crunch Cookies Recipe goes well with a glass of cold milk, creamiest vanilla ice cream hot chocolate and warm chai latte. Also good with fresh fruit salad scoop of caramel gelato warm apple cider and handful dark chocolate chunks for a better food.

Frequently Asked Questions

Do I need to chill the cookie dough before baking?

Chilling is optional, but preferable for more chewy texture (and less spreading). If you have time chill the dough for 30 minutes before baking.

How do I know when the cookies are done?

Bake until the edges are golden and the center of the cookies are just set (they might look soft in the middle but will firm up when they cool on the baking sheet).

Can I freeze the dough instead of the baked cookies?

Very good idea! Scoop out the dough into balls and put on a tray to freeze. Once they ‘re solid pop them into a freezer bag and bake as you would from frozen – just add 12 – 2 minutes to the baking time.

More cookie recipes:

• Candy Corn and Chocolate Chips Pumpkin Cookies Recipe
• Candy Corn Sugar Cookies Recipe
• Coconut Toffee Chocolate Chip Cookies Recipe