Skip to main content
Epicurious

Cashew-Caramel Cookies

Recipe information

  • Yield

    Makes about 36

Ingredients

1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups roasted, salted cashews
2 tablespoons plus 1 teaspoon canola oil
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
24 soft caramel candy cubes (7 ounces)
1/4 cup heavy cream

Preparation

  1. Step 1

    Preheat the oven to 350°F. Sift the flour and salt together. Coarsely chop 1 cup cashews; set aside. Process the remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in the oil. Process until creamy, about 2 minutes.

    Step 2

    Put the cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in the egg and vanilla. Reduce speed to low; gradually add the flour mixture. Mix in the reserved chopped cashews.

    Step 3

    Shape the dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until the bottoms are just golden, 6 to 7 minutes more. Transfer sheets to wire racks; let cool completely.

    Step 4

    Melt the caramels with the cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle the caramel over the cookies; let set. Store airtight in single layers.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCookieDessertAmericanCashewNutSnackMake AheadBakingFood ProcessorStand MixerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.