Prepare to embark on a mouthwatering journey that will transform your ordinary baking experience into an extraordinary culinary adventure! These Dark Chocolate Caramel Cashew Cookies are not just another sweet treat – they're a symphony of rich, luxurious flavors that will make your taste buds dance with pure delight. Imagine biting into a cookie that perfectly balances the deep, intense notes of dark chocolate, the buttery sweetness of caramel, and the satisfying crunch of roasted cashews. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver a showstopping dessert that will have everyone begging for more.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 1 cup caramel bits
- 1 cup chopped cashews
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt to ensure no lumps remain.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in dark chocolate chips, caramel bits, and chopped cashews using a spatula, distributing ingredients evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are set and centers appear slightly soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- Don't overmix the dough – this can lead to tough, dense cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- For extra indulgence, slightly press additional chocolate chips, caramel bits, and chopped cashews on top of each cookie before baking.
- Watch cookies carefully during the last few minutes of baking – they should look slightly underdone in the center, as they'll continue cooking on the hot baking sheet.
- Allow cookies to cool completely before storing to prevent moisture buildup and maintain their perfect texture.
- For an extra flavor boost, try toasting the cashews before chopping and adding them to the dough.
- Store cookies in an airtight container with a slice of bread to help maintain their softness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 4g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 40mg
