30-Minute Butterscotch Salted Cashew Cookies
Soft-baked cookies combining rich butterscotch chips with crunchy salted cashews in a chewy brown sugar base. The unique 360-degree baking temperature creates cookies that are golden outside yet remain gooey inside. Perfect for potlucks, bake sales, or when you want a sweet and salty treat that stands out from typical chocolate chip cookies. The generous amount of brown sugar provides deep caramel notes that complement both the butterscotch and cashew flavors.
Ingredients
- 8 oz unsalted butter, at room temperature
- ¼ cup granulated sugar
- 2 cups light brown sugar, packed
- 2 eggs
- 1 tsp vanilla extract
- 3 ½ cup All-Purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra binding
- 1 ½ tsp baking soda
- ¾ tsp salt
- 1 ½ cups butterscotch chipswhite chocolate chips1:1flavor-changedairy-free
different but delicious flavor profile
- 1 ½ cups salted cashews, choppedroasted almonds1:1nut-swap
chop before adding
Instructions
- 1
Cream butter and both sugars with paddle attachment until very light and fluffy, about 3 minutes on medium high
- 2
Scrape down bowl sides
- 3
Add eggs one at a time, ensuring each is incorporated before adding the next
- 4
Add vanilla extract and scrape down bowl
- 5
Combine flour, baking soda, and salt in small bowl
- 6
Add flour mixture slowly on low speed until just combined, taking care not to over mix
- 7
Mix in butterscotch chips and cashews on low until distributed somewhat evenly
- 8
Roll dough into balls
- 9
Bake until lightly golden outside but still gooey inside
Tips
Use the specified 360-degree temperature if your oven allows it for the perfect gooey interior texture.
Don't overmix once flour is added to keep cookies tender rather than tough.
Room temperature butter is crucial for proper creaming and cookie texture.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 2 days ahead and refrigerated, or shaped balls can be frozen for up to 3 months
Best served slightly warm or at room temperature
Common Mistakes
Don't overbake to avoid losing the gooey interior texture
Ensure butter is properly room temperature for proper creaming
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra binding
General Alternatives
chop before adding
FAQ
Can I use regular chocolate chips instead of butterscotch?
Yes, chocolate chips work well though you'll lose the distinctive butterscotch flavor that pairs so nicely with the cashews.
What if my oven doesn't go to 360 degrees?
Use 350 degrees and bake for an extra minute as noted in the original recipe instructions.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature, or freeze for up to 3 months.