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butterscotch cashew cookies

(2 ratings)
Recipe by
Elizabeth Miche
Anderson, CA

This recipe came from a mystery book I read that had recipes in it for cookies. The Author is JoAnne Fluke and this is her recipe. I made these and took them to the hospital where i volunteer in the Gift shop. I gave them out to various people and every single one told me this was a great tasting cookie. Myself, not a cookie lover, ate one and believe me.....I had more. These are a hit with my family and everyone that has tried one.

(2 ratings)
prep time 30 Min
cook time 10 Min

Ingredients For butterscotch cashew cookies

  • 3/4 c
    1 and 1/2 sticks (6 oz) salted butter softened
  • 6 oz
    softened cream cheese (1/4 of an 8 oz pkg.
  • 3/4 c
    white (granulated) sugar
  • 3/4 c
    brown sugar
  • 2 tsp
    vanilla extract
  • 1 tsp
    baking soda
  • 2 lg
  • 3 c
    flour (pack it down when you measure it.)
  • 1 c
    butterscotch chips (6 oz)
  • 1 c
    white chocolate chips
  • 1 1/2 c
    salted, chopped cashews. measure before chopping

How To Make butterscotch cashew cookies

  • 1
    Preheat oven to 350 degrees In a large bowl, mix the softened butter, softened cream cheese, white sugar and brown sugar until they are light and fluffy Mix in the vanilla and the baking soda.
  • 2
    Add the eggs one at a time mixing after each addition. (if using the electric mixer) stop now as you will have to add and mix the last three ingredients by hand.
  • 3
    Add the Butterscotch chips to your bowl and stir them in. Add the white chocolate chips to your bowl and mix thoroughly. NOTE: i used two squares of Whie Almond Bark for mine chopped. Add the chopped salted cashews and mix well.
  • 4
    Drop the dough by a mounded teaspoonful on cookie sheet. (At this point it stated UNGREASED pan) however, I sprayed mine lightley with pan oil. They came out fine. They tended to stick on the ungreased one. Flatten the cookies a bit with th blade of a spatula or your impeccably clean palm. They will spread a little more in the oven but not a lot.
  • 5
    Bake for about 10 minutes or until they are golden on top. Let them cool for a minute or two and transfer to cookie rack to cool completely Yields about 4 1/2 dozen.

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