30-Minute Triple Chocolate Cashew Cookies
Decadent butter-margarine cookies loaded with three types of chocolate, chocolate-covered cashews, and chewy raisins. Rich cocoa base creates deep chocolate flavor balanced by sweet mix-ins. Perfect for dessert platters, holiday gifts, or afternoon indulgence. This version combines multiple chocolate forms for textural variety and intense cocoa presence.
Ingredients
- ½ cup margarine, softened
- ½ cup butter, softened
- ¾ cup sugar, granulated
- ¾ cup brown sugar, packed
- ¼ cup unsweetened cocoa powder, sifted
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs, large
- 2 teaspoons vanilla extract, pure
- 2 ½ cups flour, all-purpose
- ½ cup white chocolate chips
- ½ cup semi-sweet chocolate chipsdark chocolate chips1:1flavor
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- ½ cup milk chocolate chips, or semi-sweet(optional)
- ½ cup chocolate-covered cashews, whole or halvedchocolate-covered almonds1:1nut
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- ¼ cup raisins
Instructions
- 1
Preheat oven to 350°F.
- 2
Beat margarine, butter, sugar, brown sugar, cocoa powder, baking soda, and salt on medium speed until fluffy, about 3 minutes.
- 3
Beat in eggs and vanilla until well combined.
- 4
Gradually add flour on low speed until just blended.
- 5
Stir in white chocolate chips, semi-sweet chocolate chips, milk chocolate chips, chocolate-covered cashews, and raisins.
- 6
Form dough into balls 1 1/2 to 2 inches across and place on ungreased cookie sheet.
- 7
Flatten balls slightly with your palm.
- 8
Bake 12 to 14 minutes until set but not dry.
- 9
Cool on sheets 2 minutes, then transfer to wire racks to cool completely.
Tips
Don't overbake these cookies; they continue cooking on the hot sheet after removal. Check at 12 minutes for softer, chewier results.
Use room-temperature butter and margarine for best creaming and fluffier texture. Cold fats won't incorporate air properly.
Mix chocolate chips and nuts together before folding in to distribute evenly without overdoing the final mixing.
Good to Know
Airtight container at room temperature up to 5 days. Separate layers with parchment to prevent sticking.
Dough freezes up to 3 months. Scoop into balls before freezing; bake straight from frozen, adding 2-3 minutes.
Serve at room temperature or slightly warm. Pairs with cold milk, coffee, or hot chocolate.
Common Mistakes
Overbake to avoid dry, crumbly cookies; remove at 12-13 minutes for chewy centers.
Don't skip cooling on sheets to avoid breakage; they firm up slightly during the 2-minute rest.
Use room-temperature fats to avoid dense, flat cookies from poor creaming.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
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FAQ
Can I use only one type of chocolate chip?
Yes, use 1 1/2 cups of a single chocolate chip type. You'll lose the complex chocolate layering but still get a delicious cookie. Semi-sweet gives most balanced cocoa-sweetness.
What if I don't have chocolate-covered cashews?
Substitute raw cashews (1/2 cup) plus an extra 1/4 cup semi-sweet chips, or use chocolate-covered almonds or peanuts. The chocolate layer adds richness and texture.
How long can I keep these cookies?
Room-temperature airtight container keeps them fresh 5 days. Freeze baked cookies up to 3 months. Thaw at room temperature 30 minutes before serving.