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+ servings

Lunchbox Cashew Cookies

Delicious cookies made with lightly salted cashew pieces.
Course Dessert
Cuisine American
Keyword Cashews
Prep Time 15 minutes
Cook Time 12 minutes
Cooling 15 minutes
Servings 36
Cost 5


  • 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.


Brown Butter Frosting
4 oz unsalted butter (114 grams), 2 c. powdered sugar, sifted, 3 T. cream (I used milk), 1/4 tsp. vanilla
To make frosting; lightly brown butter a saucepan. Remove from heat and add sifted powdered sugar, cream and vanilla. Beat until smooth. Let it cool a bit, then spoon it into a zipper bag. Snip a tiny piece off the end and pipe the frosting onto the cookies.