Best White Chocolate Chip And Cashew Cookies Recipes

Cashew White Chocolate Cookies image

Provided by dutchmom4

Time 1h10m

Yield 40 serving(s)

Number Of Ingredients 9

2 1/4 cups flour
1 teaspoon baking soda
1 cup margarine, softened (Imperial)
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups white chocolate, coarsely chopped
2 cups cashews, slightly broken*

Steps:

Preheat oven to 375 degrees.
Stir together, flour and baking soda. Set aside.
In large mixing bowl, combine margarine, white sugar, and brown sugar.
Add eggs, one at a time - beat until incorporated. Add vanilla.
Gradually, mix in flour mixture. Stir in chocolate and cashews.
Drop by rounded teaspoonfuls onto parchment lined OR ungreased cookie sheets.
Bake 6 to 8 minutes, OR until edges are just turning brown. Do not overbake.
Cool 5 minutes before removing from cookie sheets to cool on rack.
*Cashews - put cashews in a ziplock bag. Close. Use a rolling pin to break cashews into medium to large pieces.
NOTE: Yield and Time to Make depends on size of cookies.

Nutrition Facts : Calories 185.3, Fat 10.8, SaturatedFat 3.2, Cholesterol 11.8, Sodium 141.4, Carbohydrate 20.5, Fiber 0.4, Sugar 13.1, Protein 2.6

White Chocolate Chip and Cashew Cookies image

Provided by Terezinha de Melo

Yield Makes about 3 dozen

Number Of Ingredients 11

2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1/4 cup unsulfured molasses
2 eggs
1 teaspoon vanilla extract
1 1/2 cups roasted unsalted cashews (about 7 1/2 ounces), chopped
1/2 cup white chocolate chips

Steps:

Sift first 4 ingredients into medium bowl. Using electric mixer, cream butter, sugar and molasses in large bowl until fluffy. Beat in eggs and vanilla. Mix in dry ingredients. Add cashews and chocolate chips. Refrigerate 1 hour or overnight.
Preheat oven to 350°F. Grease cookie sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 2 inches apart. Bake until golden brown, about 12 minutes. Cool on cookie sheets 2 minutes. Transfer to rack and cool completely. (Can be prepared 1 week ahead. Store in airtight container.)