Crispy, buttery, chewy sweetness. Everything I love in a cookie. These kind of cookies don’t receive the type of fanfare as the classic chocolate chip, but they are oh, so so good. If you’re looking for cookie variety, and you’ve been through the list of the more popular chocolate chip, sugar, oatmeal, and peanut butter classics, this might be your next cookie to try!
These are perfect for mixing things up when you’re looking for an alternative to something chocolate. Don’t get me wrong, I really love the traditional classics, but sometimes it’s nice to give love to some of the lesser common, but delightful flavors. And what a great combination this is, a buttery sweet cookie with some chewy carmel and a hint of sea salt.
I had the vision for these little cookies the weekend of Father’s Day. I knew I wanted to make something for my dad that traveled well and would be a welcomed treat. We both love chocolate and fruited desserts, but I really wanted to create a cookie using less popular flavors and textures that were still equally enjoyable and special. And voila! This is how this recipe was inspired. I hope you enjoy it as much as our family does!
Prep/bake time: dough 10 mins; chill time 2 hrs; preparing sheets of cookies 5-10 mins; bake time 15 mins a batch (top rack)
Quantity: ~45 cookies
Author: Mindi Cunningham | sweet basil and lemon
3 & 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 & 1/2 cups butter (room temp)
1/2 cup vegetable oil
1 Tbsp water
1/4 tsp nutmeg
2 tsp vanilla
1 cup sugar
1 cup brown sugar
1 egg yolk
3/4 cup crushed cashews
1 bag white chocolate chips (12oz)
1 bag of KRAFT carmel chews
~25 whole cashews split in half
Course sea salt for sprinkling on top cookies
Combine butter, oil, water and eggs, mixing for about 2 minutes until smooth. Then add vanilla and nutmeg, mixing in flavors well.
In a separate medium sized bowl, combine dry ingredients: flour, salt, baking soda, and baking powder.
Carefully add dry and wet ingredients together, mix until ingredients are combined thoroughly and cookie dough has come together.
In a food processor, pulsate cashews for just a few seconds to crush cashews into smaller pieces, but not too long, as you’ll end up with a fine powder versus finely small pieces.
Fold in chocolate chips and crushed cashews into cookie dough mix. Set cookie dough into refrigerator and let chill for 2 hours.
While dough is hanging out in the fridge, take the caramel squares and cut them into quarters lengthwise using a sharp knife. Remove and discard all plastic wrappers and set caramel pieces aside.
When you’re ready to make the cookies, preheat oven to 350. Remove dough from fridge and use a small spoon to scoop dough and form ~1” balls. Place them onto a parchment lined baking sheet.
Taking the back of a metal measuring teaspoon, gently press into the center of each cookie ball and form a shallow indent, just large enough to place two pieces of caramel and a half of cashew. Fill each cookie and sprinkle tops with sea salt before placing into the oven. Let cookies bake for 15 minutes. I bake on the top rack. Bottoms will be slightly golden, but not too brown or burnt.
Remove from oven after baking for 15 minutes, and let sit for a few minutes on the baking sheet before transferring to a rack for cooling. Repeat process until all cookies have been made.
Store in an air tight container with half a piece of sliced bread for optimal freshness. Enjoy!!
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