Cashew-Caramel Cookies

Recipe courtesy of The Original Kolache Shoppe
Show: Road Trip with G. Garvin Episode: Houston
TOTAL TIME: 1 hr 15 min
Prep: 20 min
Inactive Prep: 40 min
Cook: 15 min
YIELD: 20 to 30 cookies


  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 cups roasted salted cashews
  • 2 tablespoons plus 1 teaspoon canola oil
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1/4 cup heavy cream
  • 24 cubes (7 ounces) soft caramel candy
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Preheat the oven to 350 degrees F.

Sift together the flour and salt. Coarsely chop 1 cup of the cashews and set aside. Process the remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in the oil and continue processing until the mixture is creamy, about 2 minutes.

Combine the cashew mixture, sugars and butter in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until fluffy, about 2 minutes. Mix in the vanilla and egg, and then reduce the speed to low. Gradually add the flour mixture, and then mix in the reserved chopped cashews.

Shape the dough into 1 1/2-inch balls and space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes, and then gently flatten with a spatula. Continue baking until the bottoms are just golden, 6 to 7 minutes longer. Let cool completely on the baking sheets set on wire racks.

Melt the cream with the caramels in a small saucepan over low heat, stirring. Let cool. Drizzle the caramel over the cookies using a spoon, and then let set. Store airtight in single layers.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.



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