Get ready to transform your baking game with the most irresistible cookie recipe that will make your taste buds dance with joy! Imagine biting into a perfectly soft, golden cookie that combines the rich, caramel-like sweetness of butterscotch with the buttery crunch of cashews - this isn't just a cookie, it's a flavor explosion waiting to happen. Whether you're a baking novice or a seasoned pro, these Cashew Butterscotch Pudding Cookies are about to become your new obsession, promising to turn any ordinary day into an extraordinary culinary adventure.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butterscotch chips
- 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, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and baking soda to ensure even distribution of the leavening agent.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the butterscotch chips and chopped cashews using a rubber spatula, distributing them evenly throughout the dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix your dry and wet ingredients just until combined to keep the cookies tender.
- Consistent Size: Use a cookie scoop or tablespoon to create uniform cookies that bake evenly.
- Cooling is Crucial: Let the cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container with a slice of bread to keep them soft and fresh.
- Ingredient Quality: Use fresh butterscotch chips and high-quality cashews for the best flavor profile.
- Oven Variation: Every oven is different, so start checking your cookies at the 10-minute mark to prevent over-browning.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 3g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 35mg
