Cashew Butter & Mini Chocolate Chip Cookies
A petite brown sugar cookie made with cashew butter and mini chocolate chips.
Servings: 0
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper
- Sift the first 4 ingredients into a medium bowl.
- Using an electric mixer, beat butter, cashew butter, and both sugars in a 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 that has a high density of mini chips, so I find you have to both roll and pat them into shape. They are a little time-consuming to make 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 an airtight container between sheets of waxed paper, or frozen using the same method.
Notes
Adapted from Bon Appetit December 2003 Hazelnut Butter Cookies with Mini Chocolate Chips recipe