I love these cookies for their perfect balance of flavors and textures. The buttery dough is soft and chewy, the cashews bring a savory crunch, and the milk chocolate adds smooth sweetness throughout. They’re easy to prepare, freezer-friendly, and highly customizable depending on the flavors I’m craving. Plus, they taste even better the next day—if there are any left!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter, softened
brown sugar, packed
granulated sugar
large eggs
vanilla extract
all-purpose flour
baking soda
salt
milk chocolate chunks or chips
roasted, salted cashews, roughly chopped
Directions
I start by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone baking mats.
In a large bowl, I beat together the softened butter, brown sugar, and granulated sugar for about 2 minutes, until the mixture is light and fluffy.
I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet, mixing until just combined.
I gently fold in the milk chocolate chunks and chopped cashews, saving a few pieces of each to press on top of the cookies before baking.
Using a cookie scoop, I portion out the dough onto the prepared baking sheets, spacing each ball about 2 inches apart. I press extra chocolate and cashews on top for a bakery-style finish.
I bake for 10–12 minutes, just until the edges are golden and the centers look slightly underbaked.
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe yields about 24 cookies. Prep time: 15 minutes Cook time: 10–12 minutes per batch Total time: 35–40 minutes
Variations
Dark chocolate: I swap milk chocolate for dark chocolate chunks when I want a richer, less sweet flavor.
Nut substitutions: Pecans, walnuts, or macadamia nuts work just as well in place of cashews.
Add-ins: I sometimes add dried cranberries or a bit of shredded coconut for extra texture and flavor.
Gluten-free option: I use a 1:1 gluten-free flour blend with great results.
Sea salt topping: A light sprinkle of flaky sea salt on top adds a fancy, salty finish.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. To freeze baked cookies, I place them in a freezer-safe bag and freeze for up to 3 months. To freeze unbaked dough, I scoop individual portions onto a tray, freeze until solid, then transfer to a bag. I bake straight from frozen, adding 1–2 minutes to the baking time.
FAQs
Can I use unsalted cashews?
Yes. I’ve made these with both salted and unsalted cashews. Salted gives a sweet-salty contrast, but unsalted works well if I want a milder flavor.
How can I make them extra chewy?
I use a higher ratio of brown sugar to granulated sugar. Brown sugar locks in more moisture, which gives that perfectly chewy texture.
Can I make smaller cookies?
Absolutely. I use a smaller scoop and reduce the baking time to 8–9 minutes for mini versions that are just as delicious.
What’s the best way to get evenly shaped cookies?
Using a cookie scoop helps keep the size and shape consistent. I also press a few extra chocolate pieces on top before baking for that classic bakery look.
Do I need to chill the dough?
No chilling is required, but if I have time, chilling for 30 minutes can help prevent spreading and deepen the flavor.
Conclusion
These milk chocolate cashew cookies are a soft, chewy treat loaded with rich chocolate and nutty crunch. They’re simple to make, easy to customize, and always a hit—whether I’m baking for guests, family, or just treating myself. Once I tried these, they quickly became a go-to in my cookie rotation.
Buttery, chewy cookies packed with melty milk chocolate chunks and crunchy roasted cashews. A sweet-and-salty treat that’s easy to make and hard to resist.
Author:Sarah
Prep Time:15 minutes
Cook Time:10–12 minutes per batch
Total Time:35 minutes
Yield:About 24 cookies
Category:Cookies, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
→ Wet Ingredients:
1 cup (230g) unsalted butter, softened
1 cup (200g) brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
→ Dry Ingredients:
2 1/2 cups (315g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
→ Mix-Ins:
1 1/2 cups (260g) milk chocolate chunks or chips
1 cup (120g) roasted, salted cashews, roughly chopped
Instructions
Prep Oven:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream Butter & Sugars:
In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Add Eggs & Vanilla:
Beat in eggs one at a time, then mix in vanilla extract until fully combined.
Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
Fold in Chocolate & Cashews:
Stir in chocolate chunks and chopped cashews. Reserve a few for topping the cookies before baking.
Scoop & Shape:
Drop dough by rounded spoonfuls (or use a cookie scoop) onto prepared sheets, spacing 2 inches apart. Press extra chocolate and cashew pieces on top.
Bake:
Bake for 10–12 minutes, or until edges are golden and centers are still soft. Don’t overbake.
Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For extra chewiness, use more brown sugar than white.
For a richer flavor, substitute dark chocolate for milk chocolate.
Add-ins: Try cranberries or coconut for extra texture.
Make-ahead tip: Freeze dough balls and bake directly from frozen—just add 1–2 extra minutes to the baking time.
