Prepare to embark on a culinary journey that will transform your ordinary baking routine into an extraordinary taste adventure! These white chocolate chip and cashew cookies are not just a dessert – they're a decadent experience that combines the rich, creamy sweetness of white chocolate with the subtle, buttery crunch of cashews. Imagine pulling these golden-edged, soft-centered cookies out of the oven, filling your kitchen with an irresistible aroma that will have everyone racing to the cooling rack. Whether you're a seasoned baker or a kitchen novice, this recipe promises foolproof deliciousness that will make you the star of any gathering!
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
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped cashews
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and white sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the two large eggs, one at a time, mixing well after each addition. Then, add the 2 teaspoons of vanilla extract and continue to mix until fully combined.
- In a separate bowl, whisk together the 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the 1 cup of white chocolate chips and 1 cup of chopped cashews using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to cook slightly after being removed from the oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious white chocolate chip and cashew cookies with a glass of milk or your favorite beverage!
Tips
- Ensure your butter is truly softened but not melted – this is crucial for achieving the perfect cookie texture.
- Don't overmix the dough, as 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.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
- For extra indulgence, slightly toast the cashews before adding them to the dough to enhance their nutty flavor.
- Store cookies in an airtight container to maintain their soft, chewy texture for up to 5 days.
- For best results, use room temperature eggs and measure ingredients precisely.
- If you prefer a softer cookie, slightly underbake and remove from the oven when edges are just turning golden.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 40mg
