Butterscotch Cashew Cookies Recipes

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BUTTERSCOTCH SALTED CASHEW COOKIES



Butterscotch Salted Cashew Cookies image

Number Of Ingredients 10

8 oz. unsalted butter, at room temperature
1/4 cup granulated sugar
2 cups light brown sugar, packed
2 eggs
1 tsp. vanilla extract
3 1/2 cup All-Purpose flour
1 1/2 tsp. Baking soda
3/4 tsp. salt
1 1/2 cups butterscotch chips
1 1/2 cups salted cashews, chopped

Steps:

  • For cookies:
  • Using a stand mixer with the paddle attachment cream together the butter and the sugars until very light and fluffy, about 3 minutes on medium high.
  • Scrape down the side of the bowl.
  • Continue mixing while adding the eggs one at time.
  • Make sure each egg is incorporated before adding the next.
  • Add the vanilla extract and scrape down the bowl with a spatula.
  • In a small bowl combine the flour, soda and salt and mix to combine.
  • With the machine on low, slowly add the flour.
  • Mix until just combined, taking care not to over mix.
  • With the mixer on low add in the butterscotch chips and cashews. Mix until the ingredients are distributed somewhat evenly.
  • Roll cookie dough in to 1 inch balls.
  • Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.
  • *Please note that yes that reads 360 and not 350. If you oven does not go to that I would stay with 350 and bake an extra minute.

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

Provided by Megan Mitchell

Categories     dessert

Time 35m

Yield 20 cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup smooth cashew butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
  • In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
  • In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
  • Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
  • Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 9 large or 16 small squares

Number Of Ingredients 10

9 tablespoons unsalted butter, softened, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup butterscotch chips
1/2 cup unsalted cashews, coarsely chopped (about 3 ounces)
1/4 cup toffee bits

Steps:

  • Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
  • Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee.
  • Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

SALTED TOFFEE CASHEW COOKIES



Salted Toffee Cashew Cookies image

When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist. -Crystal Schlueter, Babbitt, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 11

1 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chopped salted cashews
1 cup brickle toffee bits
1 cup butterscotch chips
Salted whole cashews

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chopped cashews, toffee bits and butterscotch chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press a whole cashew into each cookie. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 129 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 129mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

Yummy alternative to peanut butter cookies for those with peanut allergies!

Provided by Katherine

Categories     Desserts     Cookies

Time 27m

Yield 24

Number Of Ingredients 10

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla extract
½ cup cashew butter
½ cup firmly packed brown sugar
1 egg
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, baking soda, and salt together in a small bowl.
  • Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
  • Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
  • Bake in preheated oven until golden brown, 12 to 14 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 17.2 g, Cholesterol 18 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 107.1 mg, Sugar 8.7 g

CASHEW BUTTERSCOTCH CRISPIES



Cashew Butterscotch Crispies image

Crispy sweet and salty cookies

Provided by Cookie Madness

Number Of Ingredients 11

1 1/3 cups 6 oz Hodgson Mill Whole Wheat Flour
1/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter (softened)
3/4 cup granulated sugar
1/2 cup brown sugar (packed)
1/4 cup light tasting olive oil (not extra virgin or vegetable oil)
1 large egg
3/4 teaspoon vanilla extract
3/4 cup butterscotch chips
3/4 cup unsalted or very lightly salted cashew pieces

Steps:

  • Preheat the oven to 350°F. Have ready two ungreased baking sheets.
  • Mix the flour, baking soda and salt together in a bowl and set aside.
  • In a large mixing bowl using a hand held electric mixer, beat the butter and both sugars until well mixed. Gradually add the oil and beat for another minute, scraping sides of bowl often. Add the egg and continue beating on high for about a minute, and then beat in the vanilla. With a large mixing spoon, gradually add the flour mixture and stir until incorporated. Stir in the butterscotch chips and cashews
  • Scoop up dough in packed, level tablespoons and shape into balls. Arrange on ungreased baking sheets, spacing 2 ½ inches apart, and bake one sheet at a time for 10-12 minutes or until cookies start to brown and appear set. Remove from oven and let cool on baking sheets for about 5 minutes. Carefully transfer to a wire rack to cool. Let cookies cool completely before serving (they crisp as they cool).
  • Makes about 28 cookies

CHEWY BUTTERSCOTCH CASHEW BARS



Chewy Butterscotch Cashew Bars image

Many requests for the recipe came after making these for hubby's office for Xmas. There are other similiar recipes on Zaar but none are exactly made like these are. Hubby and I could not stop eating the second batch I made until they were all gone. This is from Homemade Favorites 2004, Robin Hood pamphlet.

Provided by Cher Jewhurst

Categories     Bar Cookie

Time 1h13m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

2 cups Robin Hood all-purpose flour or 2 cups whole wheat flour
1/2 cup granulated sugar
3/4 cup butter, softened
4 eggs
1 cup granulated sugar
1 cup corn syrup
1/4 cup butter, melted
1 (300 g) package butterscotch chips
1 1/3 cups halved cashews

Steps:

  • CRUST: PREHEAT oven to 350F (180C).
  • Grease a 13" X 9" cake pan.
  • Combine all ingredients for crust, mixing until crumbly.
  • Press firmly into prepared pan.
  • Bake in centre of 350F oven for 15-18 minutes, or until light golden.
  • TOPPING: Beat eggs, sugar, corn syrup and melted butter until blended.
  • Stir in butterscotch chips and cashews.
  • Pour evenly over crust.
  • Bake for 30-35 minutes longer, or until set and golden.
  • Cool completely in pan on rack then cut into bars.
  • TIP: Chill for easy cutting.
  • Store in refrigerator.
  • Excellent for freezing.

BUTTERSCOTCH CASHEW BARS



Butterscotch Cashew Bars image

I knew these nutty bars were a success when I took them on our annual family vacation. My husband couldn't stop eating them...and my sister-in-law, who is a great cook, asked for the recipe. It makes a big batch, which is good, because they go quickly! -Lori Berg Wentzville, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 10

1 cup plus 2 tablespoons butter, softened
3/4 cup plus 2 tablespoons packed brown sugar
2-1/2 cups all-purpose flour
1-3/4 teaspoons salt
TOPPING:
1 package (10 to 11 ounces) butterscotch chips
1/2 cup plus 2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons water
2-1/2 cups salted cashew halves

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 199 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERSCOTCH-CASHEW BLONDIES



Butterscotch-Cashew Blondies image

These scrumptious bar cookies are dense with plenty of cashew chunks, toffee bits, and butterscotch chips.

Yield makes 9 large or 16 small

Number Of Ingredients 10

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup butterscotch chips
1/2 cup unsalted cashews, coarsely chopped (about 3 ounces)
1/4 cup toffee bits

Steps:

  • Preheat oven to 350°F. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
  • Whisk together flour, baking powder, and salt in a bowl.
  • Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch chips, cashews, and toffee.
  • Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

CASHEW, CHOCOLATE, AND BUTTERSCOTCH COOKIES



Cashew, Chocolate, and Butterscotch Cookies image

Make and share this Cashew, Chocolate, and Butterscotch Cookies recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 30m

Yield 48 cookies

Number Of Ingredients 12

1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 cups rolled oats
1 cup coarsely chopped cashews
1 cup semisweet chocolate piece
1/2 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Steps:

  • In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour, rolled oats, cashews, chocolate pieces, and butterscotch pieces.
  • Drop dough by rounded teaspoons 2 inches apart onto an ungreased baking sheet. Bake in a 375* oven for 6 to 7 minutes or until edges are golden. Transfer cookies to a wire rack; let cool.

Nutrition Facts : Calories 146.9, Fat 7.4, SaturatedFat 4, Cholesterol 19.1, Sodium 115.7, Carbohydrate 18.5, Fiber 0.9, Sugar 10.4, Protein 2.1

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Top Asked Questions

How do you make butterscotch cookies?
In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water.
How to bake butterscotch chips?
Directions In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. Press into a greased 15x10x1-in. baking pan. Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth.
How long does it take for cashews to cook?
Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack.
What kind of cookies have butterscotch chips?
These cake-like pumpkin cookies are super soft and studded with butterscotch chips. For those that love a perfectly dunkable cookie with lots of crisp texture, this is your recipe. Butterscotch chips and crispy rice cereal make these cookies as unique as they are oh-so delicious.

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