Welcome Cookers! These Milk Chocolate Cashew Cookies are the perfect combination of sweet, salty, and irresistibly chewy. With creamy milk chocolate chunks, crunchy roasted cashews, and a buttery cookie base, this recipe is a surefire crowd-pleaser for any occasion. The best part? They’re simple to whip up and taste like a slice of cookie heaven.
Imagine biting into a warm, gooey cookie with pockets of melted chocolate and the delightful crunch of cashews. Hungry yet? Let’s dive in!
Why You’ll Love These Cookies
- Sweet-Salty Perfection: The roasted, salted cashews add a surprising twist to the traditional chocolate chip cookie.
- Easy to Make: Minimal prep and simple ingredients make this recipe beginner-friendly.
- Versatile and Customizable: Easily swap ingredients to suit your taste.
- Crowd Favorite: Perfect for holidays, parties, or an indulgent snack at home.
What Do They Taste Like?
These cookies are buttery and chewy with a soft center and slightly crisp edges. The milk chocolate chunks add a rich sweetness, while the cashews provide a nutty, salty crunch. The combination creates a harmonious balance of flavors that will keep you coming back for more.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Ingredients
Here’s everything you’ll need:
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups (260g) milk chocolate chunks or chips
- 1 cup (120g) roasted, salted cashews (roughly chopped)
Tools You’ll Need
- Mixing bowls (1 large, 1 medium)
- Electric hand or stand mixer
- Parchment paper or silicone baking mat
- Baking sheets
- Wire cooling rack
- Cookie scoop (optional for uniform sizes)
Ingredient Substitutions and Additions
- Dark Chocolate: Prefer a richer flavor? Swap milk chocolate for dark chocolate chunks.
- Nuts: Substitute cashews with pecans, walnuts, or macadamia nuts.
- Add-ins: Stir in dried cranberries or shredded coconut for extra texture.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour for a celiac-friendly option.
Step-by-Step Instructions
1️⃣ Prep the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2️⃣ Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
3️⃣ Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
4️⃣ Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
5️⃣ Fold in the Mix-Ins
Gently stir in the milk chocolate chunks and chopped cashews, saving a handful for decorating the tops of the cookies.
6️⃣ Scoop and Shape
Use a cookie scoop or spoon to drop dough onto the prepared baking sheets, spacing about 2 inches apart. Press a few extra chocolate chunks and cashew pieces onto each cookie for a professional look.
7️⃣ Bake to Perfection
Bake for 10–12 minutes, or until the edges are golden. The centers will still look slightly soft but will firm up as they cool.
8️⃣ Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm, or store in an airtight container for up to 5 days.
What to Serve With Milk Chocolate Cashew Cookies
- A cold glass of milk for the ultimate comfort pairing.
- Scoop of vanilla ice cream to make cookie sandwiches.
- Hot cocoa for a cozy winter treat.
Expert Tips for Perfect Cookies
- Measure Carefully: Use a kitchen scale for accuracy, especially with flour. Too much can make cookies dry.
- Room-Temperature Ingredients: Let butter and eggs come to room temperature for smoother mixing.
- Don’t Overbake: Cookies continue cooking on the baking sheet as they cool, so remove them when the edges are golden, but the centers are still soft.
- Decorate Before Baking: Add extra chocolate and cashew pieces on top for a bakery-style appearance.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Freeze: Place cooled cookies in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before enjoying.
- Dough Storage: Freeze scoops of cookie dough for up to 3 months; bake directly from frozen, adding an extra 1–2 minutes.
FAQs
Can I Use Unsalted Cashews?
Yes! If you prefer a less salty cookie, use unsalted roasted cashews.
How Can I Make Them Extra Chewy?
Use more brown sugar than granulated sugar, as brown sugar retains more moisture.
Can I Make Smaller Cookies?
Absolutely. Just reduce the baking time to 8–9 minutes for smaller cookies.
Final Thoughts
There you have it—your new favorite cookie recipe! These Milk Chocolate Cashew Cookies are simple to make, incredibly delicious, and sure to impress anyone who takes a bite. Whether you’re baking for a family gathering, a holiday party, or a quiet weekend at home, these cookies deliver every time.
Ready to bake? Don’t forget to share your creations! Pin this recipe on Pinterest, leave a review, or tag your cookie photos with #MilkChocolateCashewCookies.
More Recipes to Love
Craving more baked delights? Check out these irresistible recipes:
Happy baking! 🍪
