OMG! Ultimate Milk Chocolate Cashew Cookies! You won't want to miss out on this sweet and salty combination of a cookie!
Creamy milk chocolate chips
These chocolate chip cookies with cashews definitely have our undivided attention. Be careful, these will temptingly, lure you in, then you'll blame me and I get blamed for enough as it is. Just enjoy and leave me out of the blame game.
I anointed these OMG! Ultimate Milk Chocolate Cashew Cookies, my favorite Christmas cookie for 2015. Last year, it was Peanut Butter Milk Chocolate Chip Shortbread Cookies!! But whenever we are talking about chocolate chip cookies in general, I think we can all agree, they all win, in the end!
Check this Cashew Peanut Butter Fudge out too for more cashew love! Again, sweet and salty delish!
Ingredients You Need
Chocolate Chip Cashew Cookie Recipe
- all-purpose flour
- baking soda
- salt
- unsalted butter
- brown sugar
- granulated sugar
- vanilla extract
- eggs
- Ghiradelli Milk Chocolate Chips
- salted roasted cashews
, roughly chopped
How to Make Milk Chocolate Cashew Cookies
- Preheat oven to 350 degrees and line baking sheets with parchment paper for the baking to begin!
- In a medium-sized bowl whisk together the flour, baking soda and salt and set aside.
- Using a mixer, In a large bowl combine the butter, sugars, and vanilla and beat until creamy.
- Add the eggs, one at a time, mixing after each addition
- Using a wooden spoon, gently fold in the flour mixture stirring only until the flour begins to disappear.
- Fold in the milk chocolate chips and salted cashews.
- Using a large scoop (¼ cup), scoop out over sized balls of dough and then pat between both hands making them rounder balls.
- Then place dough balls on prepared sheet, 6 per baking sheet.
- Bake for 11-14 minutes, or until golden at the edges but still soft in the middle.
- Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
- Transfer cookies to a zip-lock or sealed storage container.
Storing Chocolate Chip Cashew Cookies
- Properly storing chocolate chip cookies will keep their texture perfect and fresh for up to 3 or 4 days. Keep them longer if the fridge for up to a week or so.
- Freeze them for even longer storage up to 3 months in a sealed container.
I hope you enjoy these super yum chocolate chip cookies loaded with cashews! I hope you and yours have a Merry Christmas from the bottom of my heart! xoxo Let's bake some cookies!
Love OMG Desserts? We Got YOU!
- Chocolate Chip Gooey Bars
- Soft-Batch Mini M&M & Chocolate Chip Cookies
- Soft Batch Chocolate Chip Cookies! Pure Nirvana!
- Chocolate Cheesecake Stuffed Strawberries - Keto Option Too!
- Honey Chex Chocolate Peanut Butter Bars - No-Bake - GF
- Thick and Chewy Loaded Chocolate Chip Cookies
- Halloween Rice Krispie Treats
OMG! Ultimate Milk Chocolate Cashew Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 2 cups Ghiradelli Milk Chocolate Chips
- 1 cup salted roasted cashews roughly chopped
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper for the baking to begin!
- In a medium-sized bowl whisk together the flour, baking soda and salt and set aside.
- Using a mixer, In a large bowl combine the butter, sugars, and vanilla and beat until creamy.
- Add the eggs, one at a time, mixing after each addition
- Using a wooden spoon, gently fold in the flour mixture stirring only until the flour begins to disappear.
- Fold in the milk chocolate chips and salted cashews.
- Using a large scoop (¼ cup), scoop out over sized balls of dough and then pat between both hands making them rounder balls.
- Then place dough balls on prepared sheet, 6 per baking sheet.
- Bake for 11-14 minutes, or until golden at the edges but still soft in the middle.
- Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
- Transfer cookies to a ziplock or sealed storage container.
Karen Wright says
Ok thebakingchocolatess....here goes....you're my first rating on any recipe for anyone, anything, anywhere! You're my first because you earned it! If you had 50 stars to offer, I'd rate this recipe that! I'm an older lady so recipes in general, online don't work at all!!! Very few! I know cuz I've tried quite a few! And even most that do work out aren't worth a letter to chef but this recipe is exactly what you say it is!!!! Awesome job!!!!!!! ⭐⭐⭐⭐⭐
Kim Lange says
Wow! I'm so honored! Thank you so much Karen! That means alot! xo
Anonymous says
how many cookies does it make?
Kim Lange says
12-14 cookies if you are using the large cookie scoop or 1/4 cup. More if you make smaller and time reduced. Hope you Enjoy!!
teresa says
Send my order out immediately! 🙂
ChocolaTess says
Teresa I would, but it looks like they didn't last long around here! Merry Christmas to you my friend! 🙂