I have Meredith here today to bring you a mighty tasty looking cookie. The Caramel Cashew Chocolate Chip Cookie.
Here you go!
Caramel Cashew Chocolate Chip Cookies
I’ve never understood people who don’t like chocolate chip cookies because they’re “too boring.” In my opinion, there’s nothing at all boring about sugar, butter and chocolate chips mixing up into gooey dough and transforming into chewy, golden-brown, melt-in-your-mouth cookies. The word these chocolate chip cookie-haters should be using instead, in my opinion, is “simple,” and there’s certainly nothing wrong with a simple cookie!
When it comes to cookie-baking this holiday season, you’ll appreciate basic, simple cookie recipes even more! You won’t need to run out and buy expensive, hard-to-find ingredients at the last minute or try out any complex baking techniques that could end in disaster, and you’ll be able to pump out batches upon batches of cookies stress-free. Plus, simple, uncomplicated recipes are the ones that somehow always end up tasting the homiest and the tastiest.
These Caramel Cashew Chocolate Chip Cookies (or Quadruple C cookies for short!) are the perfect example of how basic recipes can be the most delicious. These chocolate chip cookies are jazzed up a little with two kinds of chocolate chips, some cashews and some chocolate caramel candies, so they’re super chocolate-y and amazingly gooey. At the end of the day though, they’re still perfectly simple chocolate chip cookies and they’re more than enough to get you through the holiday season. Happy baking!
Caramel Cashew Chocolate Chip Cookies
Ingredients
PAM® Baking Spray
2 sticks (1 cup) Blue Bonnet®-stick
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 packages (1.7 oz each) chocolate covered caramels, quartered
1 cup semisweet chocolate morsels
1 cup coarsely chopped cashews
½ cup premier white chocolate morsels
Preheat your oven to 350°F. Spray your baking sheets with cooking spray and set them aside.
Combine flour, baking powder, baking soda and salt in a small bowl; set aside. In a different large bowl, beat the Blue Bonnet sticks and both sugars with an electric mixer until creamy. Add eggs and vanilla; beat well. Gradually add the flour mixture and beat well.
Stir in the caramel candies, chocolate morsels, cashews and white morsels. Drop the dough by heaping tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
Bake for 12 minutes or until golden brown. Cool for 2 minutes on cookie sheets, then transfer to wire racks. Cool completely and enjoy with a glass of cold milk—or, if you’re a chocoholic like me, a mug of hot cocoa.
Meredith K. writes on behalf of PAM®. For more yummy dessert recipes along with cooking tips and baking tips to help you out this holiday season, visit www.pamcookingspray.com.
When it comes to cookie-baking this holiday season, you’ll appreciate basic, simple cookie recipes even more! You won’t need to run out and buy expensive, hard-to-find ingredients at the last minute or try out any complex baking techniques that could end in disaster, and you’ll be able to pump out batches upon batches of cookies stress-free. Plus, simple, uncomplicated recipes are the ones that somehow always end up tasting the homiest and the tastiest.
These Caramel Cashew Chocolate Chip Cookies (or Quadruple C cookies for short!) are the perfect example of how basic recipes can be the most delicious. These chocolate chip cookies are jazzed up a little with two kinds of chocolate chips, some cashews and some chocolate caramel candies, so they’re super chocolate-y and amazingly gooey. At the end of the day though, they’re still perfectly simple chocolate chip cookies and they’re more than enough to get you through the holiday season. Happy baking!
Caramel Cashew Chocolate Chip Cookies
Ingredients
PAM® Baking Spray
2 sticks (1 cup) Blue Bonnet®-stick
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 packages (1.7 oz each) chocolate covered caramels, quartered
1 cup semisweet chocolate morsels
1 cup coarsely chopped cashews
½ cup premier white chocolate morsels
Preheat your oven to 350°F. Spray your baking sheets with cooking spray and set them aside.
Combine flour, baking powder, baking soda and salt in a small bowl; set aside. In a different large bowl, beat the Blue Bonnet sticks and both sugars with an electric mixer until creamy. Add eggs and vanilla; beat well. Gradually add the flour mixture and beat well.
Stir in the caramel candies, chocolate morsels, cashews and white morsels. Drop the dough by heaping tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
Bake for 12 minutes or until golden brown. Cool for 2 minutes on cookie sheets, then transfer to wire racks. Cool completely and enjoy with a glass of cold milk—or, if you’re a chocoholic like me, a mug of hot cocoa.
Meredith K. writes on behalf of PAM®. For more yummy dessert recipes along with cooking tips and baking tips to help you out this holiday season, visit www.pamcookingspray.com.
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