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OMG! Ultimate Milk Chocolate Cashew Cookies has my undivided attention. Do they get yours? Hello?! *Wondering…do you think of Adele every time you see the word ‘hello’ now?…because I do, everytime and then I start singing the song in my head.

Just thought I’d share…I’m crazy like that! BTW…Adele is amazing. Hello! And I bet she would absolutely without a doubt, drool over these cookies!

Just the thought of creamy milk chocolate chips married with lightly salted and freshly roasted cashews sounds delicious *in a nutshell — pardon the pun*, but add them in lovely, thick, chewy cookies? May I just say…I think these are very, very good. The ‘sweet and salty’ gets me every time. *I can’t escape!*

So, if you’re on a diet, you might want to walk away…or ‘run’? Don’t even look at them. They will just lure you in, then you’ll blame me and I get blamed for enough as it is. Hello!! 🙂

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Print Recipe

OMG! Ultimate Milk Chocolate Cashew Cookies

OMG! Ultimate Milk Chocolate Cashew Cookies! The name says it all. You won't want to miss out on this sweet and salty combination of a cookie! They scream "Hello!!"

Author: Kim Lange

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
15 tablespoons unsalted butter at room temperature
1 cup brown sugar + 2 tablespoons brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract or maple syrup
2 large eggs at room temperature
2 cups Ghiradelli Milk Chocolate Chips
1 cup salted roasted cashews roughly chopped

Instructions

Preheat oven to 375 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 or maple syrup and beat until light and fluffy.
Add the eggs and beat until they’re just combined and let rest for 5 minutes.
Beat the eggs for another 30 seconds with mixer.
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 (1/4 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.