Cashew-Caramel Cookies with Dried Cherries & homemade caramel candy. Cashews & caramel are definitely a really good pair because these cookies were chewy, subtle in flavor & simply delicious! Although caramel can get a little messy to bake with, it's well worth eating a "candy"-like cookie! I also want to note that I think it's important to pre-toast the cashews to bring forward all its' flavors. I just used the classic chewy cookie base to make these simple cookies. The intensive labor went into the caramel candy!
~*~Cashew-Caramel Cherry Cookies
2 cups + 1/8 cup AP flour
1/2 tsp baking soda
1 tsp salt
3/4 cup butter (12 tblspns), melted & cooled
1 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 tsp vanilla extract
3/4 cup cashews, toasted & coarsely chopped
3/4 cup dried cherries
3/4 cup caramel candy, small-sized pieces
- In medium bowl, whisk together flour, soda & salt.
- With the mixer on low, combine butter & sugar. Beat in the egg, egg yolk & vanilla. Slowly
add flour mixture. - Fold in filling (nuts, etc.).
- Refrigerate dough for 30 minutes to 1 hour.
- Preheat oven to 325F. Line baking sheet with parchment paper.
- Measure out dough ~ 45grams each & roll into ball, place on baking sheet. Allow some room for spreading.
- Baking at 325F for 15 - 17 minutes, until edges turn slightly light brown. Do not overbake for chewy cookies!
- Allow cookies to cool before removing from the baking sheet. If the caramel has not hardened, stick the baking sheet in the freezer/fridge for a few minutes.
- Makes 18 - 24 cookies.
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