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Sourdough Salted Caramel Cashew Cookies Recipe

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4.2 from 11 reviews

These Sourdough Salted Caramel Cashew Cookies are a delightful twist on classic cookies, combining the tangy depth of sourdough discard with rich brown sugar, caramel bits, and crunchy roasted cashews. Finished with a sprinkle of flaky sea salt, these cookies offer a perfect balance of sweet and salty flavors with a chewy, buttery texture.

  • Total Time: 1 hour 28 minutes
  • Yield: 46 cookies

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup sourdough discard
  • 2 teaspoons vanilla bean paste

Dry Ingredients

  • 2 3/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

Add-ins

  • 1 cup caramel bits
  • 1 cup chopped cashews (roasted and unsalted)

Topping

  • 1 Tablespoon flakey sea salt

Instructions

  1. Cream Butter and Sugars: In the bowl of an electric mixer, cream the butter, brown sugar, and granulated sugar together until fluffy, approximately 3 to 5 minutes. This aerates the mixture and creates a light base for the cookie dough.
  2. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, ensuring each egg is fully blended before adding the next to maintain a smooth, even texture.
  3. Mix in Sourdough and Vanilla: Add the sourdough discard and vanilla bean paste, mixing for about 2 to 3 minutes until the ingredients are thoroughly combined, which infuses flavor and moisture into the dough.
  4. Add Dry Ingredients: Gradually add the flour, salt, baking soda, and baking powder, mixing only until just combined to avoid overworking the dough and developing too much gluten, which can toughen the cookies.
  5. Fold in Caramel and Cashews: Gently stir in the caramel bits and chopped roasted cashews, distributing them evenly throughout the dough for pockets of sweet and crunchy texture in every bite.
  6. Chill Dough: Cover and chill the dough in the refrigerator for 1 hour to firm it up, which helps the cookies maintain shape during baking and enhances flavor melding.
  7. Preheat Oven and Prepare Pans: When ready to bake, preheat your oven to 325°F (163°C). Line two rimmed baking sheets with parchment paper or Silpat mats to prevent sticking and facilitate even baking.
  8. Scoop Cookies: Using a cookie scoop or spoon, portion dough into 2 Tablespoon-sized balls. Place them spaced about 2 inches apart on the prepared baking sheets to allow room for spreading.
  9. Bake: Bake for 10 to 13 minutes or until cookies begin to turn golden brown around the edges, signaling they are perfectly baked but still chewy inside.
  10. Add Sea Salt: Immediately upon removal from the oven, sprinkle the cookies with flaky sea salt. The warmth helps the salt adhere and enhances the sweet-salty contrast.
  11. Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring a crisp exterior and chewy center.

Notes

  • Chilling the dough is essential to prevent excessive spreading and to develop deeper flavors.
  • You can substitute vanilla bean paste with pure vanilla extract if unavailable.
  • For a nuttier flavor, lightly toast the cashews before chopping if not already roasted.
  • Use parchment paper or a silicone baking mat to avoid sticking and to promote even baking.
  • Store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/sourdough-salted-caramel-cashew-cookies-recipe/