Caramel Cashew Chocolate Chip Cookies
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 30
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 30
Difficulty: easy
PAM® Baking Spray
1 cup Blue Bonnet®-stick (1 cup = 2 sticks)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 pkgs (1.7 oz each) chocolate-covered caramels, quartered
1 cup semisweet chocolate chips
1 cup coarsely chopped cashews
1/2 cup white chocolate chips
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 27 mg | 3% |
Carbohydrate | 27 g | 9% |
Cholesterol | 13 mg | 4% |
Total Fat | 10 g | 16% |
Iron | 1 mg | 6% |
Calories | 203 kcal | 10% |
Sodium | 140 mg | 6% |
Protein | 3 g | 5% |
Saturated Fat | 3 g | 17% |
Sugars | 18 g | 2% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray baking sheets with cooking spray; set aside.
In large bowl, beat Blue Bonnet and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Gradually add combined flour, baking powder, baking soda and salt; beat well.
Stir in caramel candies, chocolate morsels, cashews and white morsels. Drop dough by heaping tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
Bake 12 minutes or until golden brown. Cool 2 minutes on cookie sheets; transfer to wire racks. Cool completely.
Caramel Cashew Chocolate Chip Cookies