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Salty and Sweet Cashew Toffee Cookies

Servings 20 -24 Cookies
Calories 178kcal
Author Beth Pierce

Ingredients

  • 1 1/8 cup flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2/3 cup toffee crumbles
  • 1 cup chopped cashews

Instructions

  • In small bowl mix together flour, baking soda and salt.
  • In stand mixer or using mixer cream butter and sugar until fluffy. Add in vanilla and egg and mix on low just until incorporated. Add dry ingredients to butter mixture in three parts mixing until combined; scraping the bowl and the beaters.
  • Stir in toffee crumble and cashews. Cover and refrigerate for several hours up to overnight.
  • Preheat oven to 350 degrees. Using 1 1/2 tablespoon cookie scoop place on cookie sheets a couple inches apart. Bake 13-14 minutes. Do not over bake. Cool on cookie sheets for 10 minutes before carefully placing on cookie cooling racks.

Notes

If you don't have a scoop just roll them in one inch balls and place on cookie sheets. Do not flatten.

Nutrition

Calories: 178kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 123mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 245IU | Vitamin C: 0.05mg | Calcium: 15mg | Iron: 1mg