Cookies with Caramel Chips and Cashews
Browned butter and pudding mix make these the best caramel chip cookies ever! They are so rich, buttery, and delicious!
Ingredients
- 1 cup butter
- ½ cup sugar
- 1 ¼ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 6 Tbsp vanilla pudding mix
- 1 cup cashews (roasted & salted)
- 10 oz bag caramel baking chips I used Ghirardelli
Instructions
- Cook butter over low heat till foamy and lightly browned, about 8-10 minutes. Stir often and watch closely, it can burn quickly once it has browned.
- Pour butter into a glass bowl, or place pan in cold water to stop the cooking process. Let cool till barely warm or room temperature.
- Beat cooled butter, sugar, and brown sugar till creamy. Beat in eggs and vanilla extract.
- Whisk together the dry ingredients, then stir into the butter mixture. Fold in the cashews and caramel chips.
- Cover dough and chill for 30 minutes.
- Preheat the oven to 375 degrees.
- Roll dough into 24 balls. (They will be about 2 ounces each.) Place on cookie sheets lined with silicone liners or sprayed with non stick spray.
- Bake at 375° for about 9 minutes, or until edges are lightly browned and middle is set. Don't overbake.
Video
Notes
You can roll the dough into smaller balls and make 3 dozen cookies. They will just need to bake for 7-8 minutes.
Nutrition
Serving: 1gCalories: 271kcalCarbohydrates: 41gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 35mgSodium: 252mgPotassium: 74mgFiber: 1gSugar: 28gVitamin A: 268IUVitamin C: 0.03mgCalcium: 28mgIron: 1mg
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