White Chocolate Chip Cashew Cookies
Jump to RecipeThese White Chocolate Chip Cashew Cookies have crispy edges and a soft, chewy center with creamy white chocolate chips. They are easy to make and delicious.
😋 Why this recipe works
The Cashew Cookies can be made with either white chocolate chips, bittersweet chocolate chips, or dark chocolate chips. They are similar to our Walnut Chocolate Chip Cookies but are more buttery and tender and have a perfectly chewy center with crispy edges. They are a family favorite and perfect for any time of the year. These cookies have more vanilla notes than regular chocolate chip cookies because we use white chocolate chips. The combination of the two ingredients enhances the creamy notes.
🍪 Ingredients & Variations
These chewy chocolate chip cashew cookies are made with simple cookie ingredients. We add roasted cashews for a delicious crunchy texture.
Here are some of our recommendations/tips with the ingredients for the recipe:
- We recommend Light Brown Sugar over Dark Brown Sugar because we want the creamy notes to shine.
- Room Temperature Butter and Egg. Always set your butter and the egg out before baking cookies.
- We used Guittard White Chocolate Chips, but feel free to swap them out for bittersweet chocolate or dark chocolate chips. Even better, chop up your favorite chocolate bar to make puddles of chocolate in these cookies.
- Use roasted and unsalted cashews. We recommend avoiding salted cashews or honey-roasted cashews as these would change the flavor of the cookies. If you don’t have any cashews, swap for pecans, or omit them altogether and make a classic Chocolate Chip Cookie.
See the recipe card for full ingredient information and quantities.
🥣 How to Make
These White Chocolate Chip Cookies with Cashews are easy to make. These cookies must be refrigerated for at least 15 minutes before baking, but the wait is worth it.
Mix Wet Ingredients.
In a medium or large mixing bowl, beat the room temperature butter with light brown sugar and granulated sugar using a hand mixer or stand mixer until creamy and pale in color, about 1-2 minutes.
Add the egg and vanilla extract and mix to combine.
Mix in Dry Ingredients.
Add the flour, baking soda, and salt to the same bowl. Mix again with the electric mixer until combined.
Add the chocolate chips and chopped cashews to the same bowl and fold them into the cookie dough.
Scoop, Chill, and Bake.
Line a cookie sheet with parchment paper and preheat the oven to 350°F.
Using a tablespoon cookie scoop, add cookie dough to the prepared baking sheet about 2 inches apart as these cookies spread.
Chill cookies for at least 15 minutes.
Bake cookies for about 10-12 minutes. The baking time will differ depending on how big you make these cookies. These cookies will start to brown on the edges when they are done.
Cool & Enjoy.
Remove parchment paper and the cookies to a cooling rack to cool for about 2-3 minutes.
Once cooled, add flaked sea salt on top, and enjoy!
📋 Recipe FAQs
You can store the leftover dough in the refrigerator for up to 5 days or in the freezer for three months. Before storing the cookie dough, I recommend scooping the dough out and rolling the dough into balls. Put the cookie dough balls in a zip lock bag when storing them in the fridge or a freezer bag or freezer-safe container when storing them in the freezer.
Store the cooled cookies in an airtight container or cookie jar with a lid for a week.
👩🏻🍳 Expert Tips
- The butter and egg should be at room temperature before mixing. You can quickly expedite this process if you forget to set these ingredients on the counter, too; first, heat the butter in the microwave for 10 seconds, flip, and heat again for another 10 seconds. Next, check the butter to see if you can press into it with your finger and leave an indentation. For the egg, place it in a bowl of warm water (not hot) for a few minutes, which will warm it up quickly.
- Allow the cookies to cool on the cooling rack. Letting the cookies cool will stabilize the bottom of these cookies, and they won’t fall apart when you pick them up.
- Chill the cookie dough for at least 15 minutes. This helps the butter in the cookies firm and prevents them from spreading apart.
🗒️ Related Recipes
Looking for something similar to this recipe? Check out our other recipes before you go.
- Chocolate Filled Cookies
- Cranberry White Chocolate Cookies With Walnuts
- Bakery Style Chocolate Chip Cookies
We hope you all love our recipe. Enjoy! ♡
Did you try our White Chocolate Chip Cashew Cookies recipe? Please leave a 🌟 star rating and let me know how it went in the comments below. I love hearing from you! ♡
White Chocolate Chip Cashew Cookies
- ½ cup unsalted butter 1 stick, room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg , room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 3 tbsp all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup white chocolate chips
- ⅓ cup cashews , chopped (roasted or unsalted)
- Mix Wet Ingredients.In a medium or large mixing bowl, beat the room temperature butter with light brown sugar and granulated sugar using a hand mixer or stand mixer until creamy and pale in color, about 1-2 minutes. Add the egg and vanilla extract and mix to combine.
- Mix in Dry Ingredients.Add the flour, baking soda, and salt to the same bowl. Mix again with the electric mixer until combined.Add the chocolate chips and chopped cashews to the same bowl and fold them into the cookie dough.
- Scoop, Chill,and Bake.Line a cookie sheet with parchment paper and preheat the oven to 350°F.Using a tablespoon cookie scoop, add cookie dough to the prepared baking sheet about 2 inches apart as these cookies spread. Chill cookies for at least 15 minutes.Bake cookies for about 10-12 minutes. The baking time will differ depending on how big you make these cookies. These cookies will start to brown on the edges when they are done.
- Cool & Enjoy.Remove parchment paper and the cookies to a cooling rack to cool for about 2-3 minutes. Once cooled, add flaked sea salt on top, and enjoy!
- The butter and eggs should be at room temperature before mixing.
- Beat the butter and sugar for at least 1-2 minutes until pale and fluffy.
- Swap White Chocolate Chips for Bittersweet Chocolate Chips or Dark Chocolate.
- Swap Cashews for Pecans, or omit them.
Yesss! I am glad you love them! 🙂 🙂
Mmm, yummy.