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Milk Chocolate Cashew Cookies

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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.

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.

Find it online: https://allrecipesmade.com/milk-chocolate-cashew-cookies/