Chewy Cashew Toffee Cookies are an easy Christmas or holiday cookie. Crisp, moist and chewy toffee cookies with roasted cashews and toffee bits baked in.
Within this post you’ll make fun holiday cookies with wonderful flavor and texture. Plus you’ll learn about differences between baking soda and baking powder, and why some recipes call for either, both or none.
It’s that time of year again…time to swap cookies! I’m sure you’ve had plenty of holiday treats lately, and hopefully been sharing with others. I shared these cashew toffee cookies as part of The Great Food Blogger Cookie Swap. Sounds fun right? It totally is, what’s not to love about sending fellow food bloggers homemade cookies, and of course getting cookies in return.
It’s not all just for fun either. Every blogger donated to be a part of this, with the proceeds going to Cookies for Kids with Cancer. Warm fuzzy feelings plus yummy cookies is what this all about. I received a dozen cookies each from three other food bloggers: Goodie God Mother, Sugar and Wine, and My San Francisco Kitchen. If you’re following me on Instagram you’ll know what the were. If not then check me out over on Instagram. I’m always posting great stuff, behind the scenes and even recipe teasers.
These Chewy Cashew Toffee Cookies are a recipe I adapted from a cookbook magazine. I’ve made it my own with toffee bits being the highlight of the recipe. These cashew toffee cookies are absolutely divine—small, flat cookies that are crisp on the edges, but super chewy throughout. Chopped roasted cashews and toffee baking bits brings subtle crunch and texture that is a true symphony to the senses.
Since it’s the holiday and we’re sharing cookies with each other, I used decorative tins to ship, as well as for the photography. Isn’t that Santa tin absolutely adorable! Plus it happens to match our teal baking sheet perfectly. Thanks for picking that up Olia, I knew it would come in handy as a food photography prop.
I hope you are having a spectacular holiday so far and get to share cookies with those special to you. If you’re a blogger I can’t recommend the Food Blogger Cookie Swap enough. No matter who you share with, these Chewy Cashew Toffee Cookies would be a gift others would be thankful for.
Cooking Tips: What’s the difference between baking powder and baking soda?
Baking soda has only one ingredient–sodium bicarbonate. It’s a base that reacts when it comes into contact with acids like buttermilk or vinegar. The reaction happens almost instantly to create carbon dioxide (CO2); which bubbles up and leavens breads and baked goods; basically making dough or batter rise.
Baking powder fixes this by delaying the reaction and is double acting It contains sodium acid pyrophosphate or sodium aluminum sulfate, which won’t react with the sodium bicarbonate until the batter is moist (mixed with wet ingredients) and heated (baked in the oven). These two reactions create the leavening effect; giving you plenty of time to prep your dough. Learn more details in this NC State University food science article.
Difficulty: Super easy
Flavor profiles: Rich and sweet toffee (roasted sugar) mixed with buttery cashews.
Texture: Crisp edges and chewy throughout, a bit of crunch as well.
Leave a comment below or star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Chewy Cashew Toffee Cookies
- ½ cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 cup chopped dry-roasted salted cashews
- 1 cup toffee baking bits, I used Heath brand
- Preheat oven to 375º F. In a large mixing bowl, beat butter with electric mixer on medium speed about 30 seconds. Beat in sugar, brown sugar, baking powder, baking soda and salt until combined. Beat in eggs and vanilla until combined, scraping sides of bowl as necessary.
- Slowly beat in flour; if too thick mix final parts with a wooden spoon. Stir in cashew and toffee pieces.
- Drop dough onto large parchment lined baking sheet roughly 2-inches apart. Use a heaping teaspoon as a measurement. They'll spread out, but cookies shouldn't be too large. Bake 8–10 minutes until edges are slightly browned. Cool on baking sheet slightly then transfer cookies to a cooling rack. Bake in multiple batches if needed.
- If you find the cookies dough to sticky to spoon onto a baking sheet then place it in the fridge to firm up for 5-10 minutes.
- Use a heaped teaspoon to measure out the cookies. They spread out whilst baking and shouldn't be too large. Using an ice cream scoop for example would be too large.
- Make sure to line your baking tray to stop the cookies from sticking.
- Cool on the baking sheet then on a cooling rack after baking.
- You can store the cookies in cookie tins or other suitable containers for up to 1 week (possibly longer) or freeze them for later.
Recipe adapted from Better Homes & Gardens: Christmas Cookies. Print. 2014.