Christmas Cookie Favorite – Cashew Butter & Mini Chocolate Chip

Cashew Butter Cookies

These Cashew Butter Cookies with Mini Chocolate Chips are my hubby’s favorite Christmas cookie. They’re actually a spin on the classic pairing of peanut butter and chocolate, but use cashew butter and mini chocolate chips. The’re also made on a small scale, so they look cute on a cookie tray. This also means they can be enjoyed without busting the bank on calories. Of course, that all depends on…

how many you eat!  A strategy I use when it comes to cookies, is to only leave out what I plan to use immediately and then freeze the rest. OK, I admit, the hardest part is determining how many cookies you plan to use immediately. Regardless, this cookie freezes well, so you can enjoy them over time (if you have the will power.)

I have found cashew butter located by the peanut butter, as well as in the health food section of various grocery stores. Be sure to buy roasted cashew butter, which has much more flavor than raw cashew butter. Also be sure to stir it before adding it to the rest of the ingredients.

Cashew Butter & Mini Chocolate Chip

Serving Size: Makes about 4 dozen


  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup creamy roasted cashew butter
  • 1/2 cup sugar
  • 1/2 cup (packed) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 12 ounce package semisweet mini chocolate chips (2 cups)
  • parchment paper


  • Preheat oven to 350 degrees. Line baking sheets with parchment paper
  • Sift first 4 ingredients into medium bowl.
  • Using electric mixer, beat butter, cashew butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips.
  • Using 1 slightly generous tablespoon for each cookie, form dough into 1 inch balls. Note - this recipe produces a dough which has a high density of mini chips, so I find you have to both roll and pat them into shape. A little putzy, but they're worth it. Place 1 inch apart on prepared baking sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes.
  • Let cool on racks for 5 minutes (don't skip this step or else they will fall apart.) Transfer to wire rack and cool. Can be stored for 5 days at room temperature in airtight container between sheets of waxed paper, or frozen using same method.


Adapted from Bon Appetit December 2003 Hazelnut Butter Cookies with Mini Chocolate Chips recipe

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