Salted Caramel Cashew Shortbread Cookies
These salted caramel cashew shortbread cookies offer a delightful twist on a classic favorite, featuring a rich buttery base and a perfect balance of sweet and salty flavors that melt in your mouth.
Servings: 24 cookies
Calories: 160kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Unsalted butter is recommended for better control over saltiness; can use salted butter if desired.
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar Can substitute with granulated sugar, but will lack moisture and flavor.
- 2 cups all-purpose flour Ensure you measure accurately.
- 1/2 teaspoon salt Omit if using salted butter.
- 1/2 cup caramel bits Can substitute with soft caramel candies, chopped into small pieces.
- 1/2 cup chopped cashews Any type of nuts can be used.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy.
- Add the vanilla extract and mix until fully incorporated.
- Gradually sift in the all-purpose flour and salt, mixing on low speed until just combined.
- Carefully fold in the caramel bits and chopped cashews using a spatula until evenly distributed throughout the dough.
- Scoop the cookie dough onto the prepared baking sheet, shaping into thick round cookies, leaving space for spreading.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the edges turn light golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Make sure your butter is softened but not melted; this helps achieve the best texture. For thicker cookies, refrigerate the dough for 30 minutes before baking. Watch closely during the last few minutes to avoid over-browning. Optional: sprinkle a little sea salt on top just before baking.