These cookies are the sweet-salty crunch party we all deserve: chewy middles, crisp edges, melty white chocolate, and buttery roasted cashews doing the most. They taste like you bought them from a fancy bakery but you made them in leggings with flour on your shirt. If you need a no-drama treat that still feels a little extra, this is the one.

My husband calls these “danger cookies” because if they sit on the counter overnight, they mysteriously vanish by morning. My kid sneaks the cashews out of the cooling rack pile like they’re chips. One time I packed them in a lunchbox and got a text asking if there were “spares for trading.” We now double the batch and stash dough balls in the freezer because apparently we’re that household.

Why You’ll Love This Delish White Chocolate Cashew Cookies

– Salty-sweet perfection: roasted cashews and creamy white chocolate just belong together.
– Chewy centers, crispy edges: the ideal cookie personality.
– No-chill if you’re impatient; chill 30 minutes if you want even thicker cookies.
– Pantry-friendly, weeknight-friendly, bake-sale showoff.
– The dough freezes like a dream, so warm cookies are 12 minutes away any time.
– Great for people who “don’t like regular chocolate” but still want a treat.

How to Make It

Okay, here’s the play: Cream 1/2 cup unsalted butter (soft) with 1/2 cup packed brown sugar and 1/4 cup granulated sugar until it looks fluffy and smells like toffee—about 2 minutes. Beat in 1 large egg and 1 1/2 teaspoons vanilla. In a separate bowl, whisk 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. If you like extra-soft cookies, toss in 1 teaspoon cornstarch—optional but cozy. Fold the dry into the wet until just combined—no overmixing, we want tender. Stir in 3/4 cup chopped roasted salted cashews and 3/4 cup white chocolate chips or chunks. If the dough feels sticky or it’s a hot day, chill 20–30 minutes; otherwise, full send. Scoop 1 1/2-tablespoon balls onto a parchment-lined sheet, give them some space, and bake at 350°F for 10–12 minutes, until the edges are golden and the centers still look a little pale. If you like that crinkly bakery look, give the pan a gentle tap on the counter halfway through baking. Cool on the sheet 5 minutes (they’re fragile) and finish on a rack. Sprinkle a whisper of flaky salt if you’re fancy. Yields about 18–20 cookies.

Ingredient Notes

– Unsalted butter: Soft, not melted. If it’s shiny and melty, your cookies will spread like a gossip rumor. Room temp = slight dent with a finger.
– Brown sugar: This is where the chew comes from. Packed tight in the cup. Dark brown = deeper caramel vibes; light brown is great too.
– Granulated sugar: Gives those crisp edges. Don’t skip unless you want a softer, puffier cookie.
– All-purpose flour: Measure it right; too much flour = cakey cookies. Fluff, spoon, and level. Or use 180 g if you’ve got a scale.
– Baking soda: The lift. If your box is older than your kid’s backpack, buy a new one.
– Roasted salted cashews: The salt is important! Rough-chop so you get bits in every bite, not just monster chunks.
– White chocolate: Chips are easy; chopped bar melts silkier. Avoid “white baking chips” that aren’t real cocoa butter.
– Vanilla + cornstarch (optional): Vanilla keeps things cozy; a teaspoon cornstarch keeps them soft on day two.

Recipe Steps

1. Preheat oven to 350°F and line two baking sheets with parchment.
2. Cream butter with brown sugar and granulated sugar for 2 minutes until light and fluffy.
3. Beat in egg and vanilla until smooth.
4. Whisk flour, baking soda, and salt (plus cornstarch if using); fold into wet just until combined.
5. Stir in white chocolate and chopped cashews; chill 20–30 minutes if the dough is soft.
6. Scoop 1 1/2-tablespoon balls, bake 10–12 minutes until edges are set; cool 5 minutes on sheet, then move to a rack and sprinkle flaky salt.

What to Serve It With

– Cold milk (obviously).
– Hot coffee or a sneaky afternoon latte.
– Vanilla ice cream—sandwich two cookies around a scoop and call it dinner.
– Fresh berries if you like a little tart with your sweet.

Tips & Mistakes

– Use a scale if you can; flour loves to overpack.
– If your dough is greasy, chill it; if it’s dry and crumbly, add 1–2 teaspoons milk.
– Don’t overmix after flour hits the bowl—stir just until the streaks disappear.
– Pull them when the centers still look pale; they finish setting on the sheet.
– Rotate the pan halfway for even browning.
– Chop the cashews; whole ones create crater cookies.
– Upgrade to real white chocolate (cocoa butter listed) for melty pockets.
– A tiny pinch of flaky salt on top makes the sweet pop.

Storage Tips

Room temp: Slide cookies into an airtight container with a slice of bread or a piece of parchment between layers—they’ll stay soft 3–4 days. Fridge: they’ll firm up; honestly great cold with coffee. Breakfast cookie? Zero judgment here. Freezer: freeze baked cookies up to 2 months; rewarm 4–5 minutes at 300°F. Dough: scoop balls and freeze; bake from frozen at 350°F, adding 1–2 minutes.

Variations and Substitutions

– Swap nuts: macadamias or pecans are dreamy; pistachios add color.
– Add citrus: 1 teaspoon orange zest wakes up the white chocolate.
– Coconut moment: 1/3 cup shredded coconut for texture.
– Brown butter flex: brown the butter, cool to room temp, then proceed (expect slightly thinner cookies, deeper flavor).
– Gluten-free: use a 1:1 GF baking blend; chill the dough 30 minutes to help them hold shape.
– Less sweet: reduce granulated sugar by 2 tablespoons; keep the brown sugar for chew.
– Honey instead of some sugar: sub in 2 tablespoons honey and remove 2 tablespoons granulated sugar; add 1–2 tablespoons extra flour to balance moisture.

Frequently Asked Questions

Do I have to chill the dough?

Not required, but a 20–30 minute chill gives thicker, neater edges. If your kitchen is warm or the dough feels sticky, a quick chill helps prevent spread.

My cookies spread too much—what happened?

Butter was too warm or flour was light. Chill the dough, weigh 180 g flour, and make sure the sheet pan is cool before loading the next batch. Parchment beats greased pans every time.

Can I use macadamias instead of cashews?

Yup. Macadamias are rich and lovely here. Use roasted, lightly salted, and chop them so you get even mix-in action. Same amount as the cashews works great (about 3/4 cup).

Are white chocolate chips okay or do I need a bar?

Chips are totally fine. If you want puddly, melty pockets, chop a bar of real white chocolate (cocoa butter listed). Fake “white baking chips” don’t melt as nicely but still taste good in a pinch.

Can I freeze the dough and bake later?

Absolutely. Scoop, freeze on a tray, then bag. Bake from frozen at 350°F for 11–13 minutes. Lifesaver for surprise dessert emergencies or late-night cookie cravings.

Delish White Chocolate Cashew Cookies