Lunchbox Cashew Cookies is a recipe I’ve had since Fuzz was in first grade! Thanks to Stephanie, for sending it. I really do need to update the photo because these are good cookies and a fun way to use roasted, salted cashew pieces.
Lunchbox Cashew Cookie Notes
The original version of this recipe, which came from one of Stephanie’s church cookbooks, included a recipe for Brown Butter Frosting. I tried the frosting but thought it made the cookies a little too rich. This is totally subject. Maybe I was in a weirder than usual mood. If you think you’ll like the frosting, you should try it. It sets up firm, so you can still pack the cookies in a lunchbox without frosting smearing everywhere. If you don’t want to bother with the frosting, a handful of butterscotch morsels works nicely.
Lunchbox Cashew Cookies
- 1 stick unsalted butter room temperature (114 grams – 4 oz)
- 1 cup light brown sugar 180 grams
- 1 large egg
- 3/4 tsp. vanilla
- 1/3 cup sour cream 80 grams
- 2 cups flour 255 grams
- 3/4 tsp. baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 3/4 to 2 cups lightly salted cashew halves & pieces2/3 cup butterscotch chips use only if not frosting
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Cream butter and brown sugar with an electric mixer; beat in egg and vanilla. Fold in the sour cream, keeping the batter light.
- Thoroughly mix flour, baking powder, baking soda and salt together in a separate bowl. Add flour mixture to butter mixture and stir until almost mixed. Add cashews and butterscotch chips and stir until fully mixed.
- Drop dough by well-rounded teaspoonfuls onto cookie sheet. Bake for 12-14 minutes or until edges are brown. Cool and frost with brown butter frosting if desired.