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Salted Toffee Cashed Cookies on a large plate.

Salted Toffee Cashew Cookies

These Salted Toffee Cashew Cookies are packed with butterscotch chips, Skor bits, and cashews. The cookies are rolled in a mixture of raw sugar and Maldon salt for a glitzy, briny crunch that's hard to beat.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Servings: 24 cookies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup unsalted butter softened
  • ⅔ cup light brown sugar
  • 1 vanilla bean
  • ¼ tsp salt
  • 1 large egg
  • 2 cups all-purpose flour sifted
  • 75g (2.6oz) unsalted roasted cashews coarsely chopped
  • ¼ cup butterscotch chips
  • ¼ cup Skor bits
  • 2 tbsp turbinado sugar
  • 1 tbsp Maldon salt

Equipment

  • 1 hand or stand mixer
  • 2 Large Baking Sheets
  • 2 large silicon baking mats optional

Method
 

  1. Place the butter in a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Using a hand or stand mixer, beat the butter for 5 minutes. Add the light brown sugar and beat until light and fluffy.
    ¾ cup unsalted butter, ⅔ cup light brown sugar
  2. Split the vanilla bean lengthwise and use the blunt edge of a knife to scrap out the caviar. ** If you don't have a vanilla bean, use 1 teaspoon of vanilla extract instead. Place the caviar in the mixing bowl and add the salt. Scrape down the sides of the bowl and beat until well-integrated.
    1 vanilla bean, ¼ tsp salt
  3. Add the egg to the mixer and beat until well mixed. Scrape down the sides of the bowl and add the flour. Beat until the dough comes together. Add the cashews, butterscotch chips, and the Skor bits. Beat until just integrated.
    1 large egg, 2 cups all-purpose flour, 75g (2.6oz) unsalted roasted cashews, ¼ cup butterscotch chips, ¼ cup Skor bits
  4. Place the finished dough on the counter and form it into a ball. Cut the ball in half and roll each half into a log roughly 2.5 inches (6.35cm) in diameter. Wrap the logs in parchment paper and transfer them to the frigde. Let chill for a minimum of 4 hours or overnight.
  5. When you're ready to bake the cookies, preheat the oven to 350°F. Line two large baking sheets with silicon baking mats or parchment paper and set them aside.
  6. In a small bowl, stir to combine the turbinado sugar and Maldon salt. Sprinkle the mixture onto the counter and unwrap the cookie dough. Roll both logs in the salt and sugar mixture until thoroughly encrusted.
    2 tbsp turbinado sugar, 1 tbsp Maldon salt
  7. Slice each log into 12-14 cookies and arrange them on the prepared baking sheets. Space the cookies about 2 inches apart and transfer them to the oven. Bake for 12-14 minutes or until golden. Let cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

Notes

** Reserve the vanilla bean pod for making homemade vanilla extract or for flavoring simple syrups or custards.