Salted Caramel & Cashew Cookies

  • Prep Time 5 min
  • Total Time 50 min
  • Chill Time 20 min
  • Makes: 48 cookies


  • 1 cup unsalted butter, room temperature 250 mL
  • 1 cup sugar 250 mL
  • 1 tbsp vanilla extract 15 mL
  • 1/4 tsp salt 1 mL
  • 1 egg, room temperature
  • 2 1/2 cups all-purpose flour 625 mL
  • 1 cup chopped roasted cashews, divided 250 mL
  • 20 soft caramel squares, unwrapped
  • 1/4 cup 35% whipping cream 60 mL
  • 1 tsp sea salt 5 mL


  • Step 1

    Using an electric mixer (stand or handheld), cream together butter, sugar, vanilla and salt until smooth, about 3 min. Scrape down sides of bowl, add egg and mix well. Scrape down sides of bowl again, slowly add flour and half of the chopped cashews. On a sheet of plastic wrap, shape dough into a 1-in. (2.5 cm) thick rectangle, wrap and refrigerate until chilled, about 20 min.

  • Step 2

    Preheat oven to 350°F (180°C). Dust a piece of parchment paper with flour, place dough in centre, dust top of dough with flour and cover with another sheet of parchment paper. Roll dough to about a 1/4-in. (5 mm) thickness, dusting with more flour if necessary. Remove top sheet of parchment (use it to line your baking sheet), cut cookies into 1 x 3-in. (2.5 x 8 cm) bars and place on prepared baking sheet, spaced about 1 in. (2.5 cm) apart. Bake on middle rack of oven until set, but not golden, about 12 min. Transfer cookies to a cooling rack and let cool completely.

  • Step 3

    Meanwhile, in a small saucepan set over low heat, melt caramels with cream, stirring occasionally. Let mixture cool to room temperature, then drizzle over cookies. Sprinkle salt and remaining cashews overtop and let cool before serving.

Nutrition Facts

  • Nutrition Description 1 cookie
  • Calories 110
  • Fat 6 g
  • Saturated Fat 3 g
  • Carbs 13 g
  • Cholesterol 15 mg
  • Sodium 75 mg