Toffee & Cashew Blondies Recipe

Toffee and Cashew Blondies

Toffee & Cashew Blondies Recipe

I love toffee. Every year around Thanksgiving I purchase huge amounts of chocolate chips of all kinds. I also pick up a bag of the toffee chips too. I usually put them in an oatmeal cookie and those are pretty good.
This year I decided to make a new one and use up some of the cashews I had left from another recipe. What I created came out to be pretty much cookie perfection. This has a wonderful flavor to the dough and then you get a chunk of the toffee and toasted cashews aha its bliss.

Toffee cashew dipped cookies

Ingredients:

3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup butter, softened (I use 1 stick butter and 1 stick margarine)
3/4 cup brown sugar packed
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 tablespoon milk
1 bag toffee chips (reserve 3 tablespoons for topping)
1/2 cup chopped cashews (reserve 3 tablespoons for topping)
1 bag chocolate chips for dipping

Directions:

preheat oven to 400. Place the chopped cashews on a baking sheet and toast for 4-5 minutes or until lightly golden brown. Remove and set aside. Don’t forget to reserve 3 tablespoons. Drop the oven temperature to 370 degrees.
In a medium sized bowl, sift or mix together the flour, baking powder, and salt. Set this aside and get your mixer out.
I use a stand mixer but you can still make these by hand just whip the butter up nice and fluffy. It will be a bit of an arm workout but you can do it!
Whip the butter until its light and fluffy. Now add both the sugars and beat again. scrape down the sides and add the eggs one at a time, making sure the first one is mixed in all the way before adding the second one. Follow the eggs with the vanilla and milk. Mix well, scraping the sides.
Slowly add the flour mixture and stop mixing as soon as it is all mixed in. You don’t want to over mix at this point. Add the toffee chips and toasted cashews. Stir just to combine and place heaping spoons on a cookie sheet (I line mine with parchment paper but you don’t have to) bake for 10-14 minutes. Mine took 12 minutes to get that lightly golden color. Let rest on the cookie sheet for 1 minute and remove to a cooling rack.
Melt the chocolate chips in the microwave for 15 second intervals, stirring in between each. In a small bowl, or the measuring cup you used earlier mix the reserved cashews and toffee. Dip half of each cookie in the chocolate and sprinkle with the toffee/cashew crumbs. Set on waxed paper and allow to cool and the chocolate to set. Then enjoy!

toasted cashew and toffee cookies

Toffee & Cashew Blondies Recipe
Author: 
Recipe type: Cookie
Cook time: 
Total time: 
Serves: 4½ dozen
 
Ingredients
  • 3 cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup butter, softened (I use 1 stick butter and 1 stick margarine)
  • ¾ cup brown sugar packed
  • ½ cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tablespoon milk
  • 1 bag toffee chips (reserve 3 tablespoons for topping)
  • ½ cup chopped cashews (reserve 3 tablespoons for topping)
  • 1 bag chocolate chips for dipping
Instructions
  1. Preheat oven to 400. Place the chopped cashews on a baking sheet and toast for 4-5 minutes or until lightly golden brown. Remove and set aside. Don’t forget to reserve 3 tablespoons. Drop the oven temperature to 370 degrees.
  2. In a medium sized bowl, sift or mix together the flour, baking powder, and salt. Set this aside and get your mixer out.
  3. I use a stand mixer but you can still make these by hand just whip the butter up nice and fluffy. It will be a bit of an arm workout but you can do it!
  4. Whip the butter until its light and fluffy. Now add both the sugars and beat again. scrape down the sides and add the eggs one at a time, making sure the first one is mixed in all the way before adding the second one. Follow the eggs with the vanilla and milk. Mix well, scraping the sides.
  5. Slowly add the flour mixture and stop mixing as soon as it is all mixed in. You don’t want to over mix at this point. Add the toffee chips and toasted cashews. Stir just to combine and place heaping spoons on a cookie sheet (I line mine with parchment paper but you don’t have to) bake for 10-14 minutes. Mine took 12 minutes to get that lightly golden color. Let rest on the cookie sheet for 1 minute and remove to a cooling rack.
  6. Melt the chocolate chips in the microwave for 15 second intervals, stirring in between each. In a small bowl, or the measuring cup you used earlier mix the reserved cashews and toffee. Dip half of each cookie in the chocolate and sprinkle with the toffee/cashew crumbs. Set on waxed paper and allow to cool and the chocolate to set. Then enjoy!

 

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