These chocolate chip cashew cookies have chewy edges, gooey centers, a pronounced cashew flavor, and plenty of chocolate chips. They bake up like bakery-quality cookies with a nutty twist that makes them irresistible.
If you enjoy classic chocolate chip cookies but want something different, try these chocolate chip cashew cookies. The combination of cashew butter, roasted cashews, and plenty of chocolate creates a rich, slightly sweet, and buttery profile that elevates the familiar cookie.
Cashew Cookies: Ingredients & Substitutions
- Salted butter. Unsalted butter can be used instead; adjust added salt if necessary.
- Granulated sugar. Regular white sugar or organic cane sugar work well.
- Light brown sugar. Dark brown sugar is an easy substitute and will add more molasses depth.
- Cashew butter. Use creamy, unsweetened cashew butter for best results. Roasted cashew butter gives a richer flavor than raw.
- Egg. If you need an egg substitute, refer to an eggless chocolate chip cookie method for alternatives.
- All-purpose flour. For gluten-free cookies, swap in a 1:1 gluten-free all-purpose flour blend.
- Chocolate chips. Choose milk, semisweet, dark, or white chocolate—use your favorite.
- Cashews. Buy cashew pieces or crush whole cashews; roasted unsalted cashews offer the best balance of flavor.
How to Make Cashew Cookies
Note: the dough needs to chill for at least 2 hours because of the cashew butter. This step helps control spreading and develops the texture.
1. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.
2. Measure ½ cup cashews and place them in a sealed silicone or plastic bag with a little room for air. Crush them by tapping with a measuring cup or spoon until they are broken into small pieces.
3. In a mixer or with a hand mixer, beat the butter, granulated sugar, and brown sugar together for 1 minute until light and slightly fluffy.
4. Add the cashew butter, egg, and vanilla, then beat together for another minute until combined.
5. On medium-low speed, beat in the dry ingredients until just incorporated. Fold in the crushed cashews and chocolate chips, cover the dough, and chill in the refrigerator for at least 2 hours.
6. After chilling, preheat the oven to 375°F (190°C). Line baking sheets with silicone mats or parchment. Portion dough with a 1.5- to 2-tablespoon scoop, roll into balls, and place them on the sheet.
7. Gently press extra chocolate chips and whole cashews on top of each ball for a bakery-style finish.
8. Bake 9–11 minutes, until the tops are just set and the edges are lightly browned. They may look slightly underbaked — this yields a soft, gooey center.
9. Cool the cookies on the baking sheet for 5–10 minutes, then transfer to a wire rack to finish cooling.
Serve
Serve these cookies slightly warm or at room temperature. They’re a welcome addition to any cookie tray, holiday spread, or after-school snack.
Store
Once fully cooled, store cookies in an airtight container at room temperature for 3–5 days.
Freeze
You can freeze these cookies two ways:
Freeze the dough before baking. Portion the dough into balls and freeze in a single layer in an airtight container for up to 2 months. Thaw in the refrigerator overnight or at room temperature 1–2 hours before baking.
Freeze baked cookies. Cool to room temperature and store in an airtight container in the freezer for up to 2 months. Thaw at room temperature before serving.
Cashew Cookies Recipe FAQs
You can make cashew butter at home by blending ¾ cup cashews in a high-powered blender or food processor until smooth. Measure ¼ cup of the homemade cashew butter for the recipe.
Unsalted roasted cashews are ideal because they add flavor without excess salt. If you only have salted cashews, reduce the added salt in the recipe.
Chilling the dough for the full recommended time prevents excessive spreading. If they still spread, you may need slightly more flour or ensure your butter wasn’t too warm.
Yes. Doubling works fine; bake on multiple sheets and allow space for even heat circulation.
Yes. Raw cashews will work, though roasted cashews deliver more toasty flavor.
If you try this recipe and enjoy it, leaving a comment and rating is appreciated.
Chocolate Chip Cashew Cookies
Laura
Video
Equipment
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measuring spoons
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measuring cups
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spatula
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mixing bowl
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mixer or hand mixer
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baking sheet
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silicone baking mat or parchment
Ingredients
- ½ cup salted butter (softened)
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup cashew butter
- 1 tsp pure vanilla extract
- 1 egg
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp fine sea salt
- ¾ cup chocolate chips (about 5 ounces)
- ½ cup cashews (measured whole then crushed)
Topping
- ¼ cup cashews (whole)
- ¼ cup chocolate chips or chunks
Instructions
Prepare the Cashews
- Measure ½ cup cashews and place in a sealed bag leaving a small gap for air to escape.
- Crush the cashews using a measuring cup or spoon until broken into small pieces.
Make the Dough & Chill
- Combine flour, baking soda, baking powder, and sea salt; set aside.
- Beat butter, granulated sugar, and brown sugar for 1 minute until light.
- Add cashew butter, egg, and vanilla; beat until combined.
- Add dry ingredients and mix until incorporated, then stir in chocolate chips and crushed cashews.
- Cover and chill the dough for at least 2 hours.
Bake, Cool & Serve
- Preheat oven to 375°F (190°C).
- Line baking sheets with silicone mats or parchment.
- Portion dough with a 2-tablespoon scoop, roll into balls, and place on sheets.
- Press 3 cashews and 3 chocolate chips into the top of each cookie.
- Bake 9–11 minutes until tops are just set and edges are lightly browned.
- Cool on the baking sheet 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Unsalted butter works fine; adjust salt as needed.
- Dark brown sugar can replace light brown sugar.
- Use creamy, unsweetened roasted cashew butter for richer flavor.
- For egg substitutes, consult an eggless cookie method.
- Swap in a 1:1 gluten-free flour blend for a gluten-free version.
Storage
Store cooled cookies in an airtight container at room temperature for 3–5 days.
Freezing
Freeze dough balls in a single layer for up to 2 months; thaw before baking. Baked cookies can be frozen up to 2 months and thawed at room temperature.
Nutrition
Nutrition information is an approximation.