I love this recipe because it takes a classic cookie and elevates it with a blend of buttery toffee and roasted cashews. Browning the butter adds a nutty depth that makes every bite extra indulgent. I also love how easy these cookies are to make—just mix, scoop, bake, and enjoy. They’re great for gifting, sharing, or keeping in a jar for an afternoon pick-me-up.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup salted butter 3/4 cup brown sugar 3/4 cup sugar 2 eggs 2 teaspoons vanilla 2 3/4 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped cashews 1 cup semi-sweet chocolate chips 3/4 cup toffee bits
Directions
I start by melting the butter in a medium saucepan over medium-low heat. Once it melts, I continue to cook it, swirling the pan constantly to prevent burning, until the butter turns a deep amber color and smells nutty. I remove it from the heat and let it cool completely.
While the butter cools, I preheat my oven to 350°F (180°C) and line two baking sheets with parchment paper.
In the bowl of my stand mixer, I combine the cooled brown butter, brown sugar, and granulated sugar. I mix on medium speed until smooth and well combined.
I add the eggs one at a time, then mix in the vanilla until the batter becomes creamy.
In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture, mixing until just combined.
I fold in the chopped cashews, chocolate chips, and toffee bits, making sure they’re evenly distributed throughout the dough.
I divide the dough into 24 equal balls (about 2 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
I bake the cookies for 8–12 minutes, rotating the pans halfway through, until the edges are lightly golden and the centers are still soft.
I let the cookies cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 24 cookies. It takes around 20 minutes to prepare, 40 minutes to bake in batches, and about 1 hour total from start to finish.
Variations
I sometimes replace the cashews with pecans or almonds for a different nutty flavor. For a sweeter touch, I drizzle melted chocolate or caramel over the cooled cookies. When I want a little extra salt contrast, I sprinkle flaky sea salt on top of the cookies right after baking.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. To enjoy them warm again, I reheat a cookie in the microwave for 10–15 seconds until soft and gooey.
FAQs
What does browning the butter do?
It gives the cookies a rich, nutty, caramelized flavor that adds depth and complexity.
Can I skip browning the butter?
Yes, but the cookies won’t have the same deep toffee flavor—though they’ll still taste great.
Can I use unsalted butter?
Yes, but I add an extra 1/4 teaspoon of salt to balance the flavors.
Can I use milk chocolate chips instead of semi-sweet?
Definitely! I sometimes mix both for a sweeter cookie.
How do I keep the cookies chewy?
I slightly underbake them so they stay soft in the center as they cool.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 2 days before baking or freeze portioned balls for later use.
Why do I need to cool the brown butter before mixing?
If it’s too hot, it can cook the eggs or make the dough greasy.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend with great results.
Can I make smaller cookies?
Of course! I make smaller dough balls and reduce the baking time to 7–8 minutes.
How can I make them extra decadent?
I add chunks of dark chocolate or swirl a bit of caramel into the dough before baking.
Conclusion
I love how these salted toffee cashew cookies combine the warmth of browned butter, the crunch of nuts, and the sweetness of toffee into one irresistible bite. They’re rich, chewy, and full of flavor—perfect for sharing or enjoying fresh from the oven with a glass of milk. Whether I bake them for guests or as a cozy weekend treat, they always disappear fast.
These Salted Toffee Cashew Cookies are buttery, chewy, and rich with the deep caramel flavor of browned butter. Each bite features crunchy roasted cashews, melty chocolate chips, and sweet toffee bits balanced by a hint of salt for the perfect indulgent treat.
Ingredients
1 cup salted butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped cashews
1 cup semi-sweet chocolate chips
3/4 cup toffee bits
Instructions
Melt the butter in a medium saucepan over medium-low heat. Continue cooking, swirling the pan constantly, until the butter turns deep amber and smells nutty. Remove from heat and let cool completely.
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
In a stand mixer, combine the cooled browned butter, brown sugar, and granulated sugar. Mix on medium speed until smooth and creamy.
Add eggs one at a time, then mix in vanilla extract until fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix until just combined.
Fold in chopped cashews, chocolate chips, and toffee bits until evenly distributed.
Divide the dough into 24 balls (about 2 tablespoons each) and place on baking sheets, spacing 2 inches apart.
Bake for 8–12 minutes, rotating pans halfway through, until edges are golden and centers are soft.
Cool cookies on trays for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Cool browned butter completely before mixing to prevent greasy dough.
For a saltier finish, sprinkle flaky sea salt over cookies immediately after baking.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
For a gluten-free version, use a 1:1 gluten-free flour blend.
