Average Rating: 4.4TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
YIELD: about 3 dozen.Ingredients
- 3/4 cup unsalted butter, softened
- 1-1/2 cups packed brown sugar
- 2 large eggs
- 1/4 cup hot caramel ice cream topping
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips, divided
- 1-1/4 cups lightly salted cashews, divided
Instructions
- 1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews.
- 2. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 10-12 minutes or until edges are firm. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- 3. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.
Nutrition Facts
1 cookie: 184 calories, 9g fat (5g saturated fat), 21mg cholesterol, 68mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein.