Chewy White Chocolate Cashew Cookies
Chewy White Chocolate Cashew Cookies are thick, ultra-chewy (obviously), super soft, and require NO chilling time! Wait, what? Yep, I said it! From mixer to oven to your mouth in 20 minutes flat! Sweet, salty, soft, and soooooo delicious, this cookie will soon become your go-to treat.
Servings 24 cookies
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chips
- 2/3 cup salted cashew pieces
Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
In a medium bowl whisk together flour, baking powder, baking soda, and salt.
In a large bowl cream together butter and sugars.
Mix in eggs and vanilla.
Add dry ingredients to wet ingredients and mix until just combined.
Stir in chocolate chips and cashew pieces.
Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet.
Bake for 9-11 minutes until cookies begin to brown just around the very edges. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Repeat with remaining cookie dough. Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').
Pro Tip: For beautiful cookies, reserve about 1/2 cup of the chocolate chips and place them individually in the tops of the cookie dough mounds just before baking.