Published by Melissa on | Updated | 23 Comments
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Cookie cups made with rich cashew butter, crunchy chopped cashews and filled with a soft, gooey caramel. A decadent combination of flavors and textures.
Since I posted my caramel cashew shake recipe, I’ve had caramel cashews on my mind. These cookies are another great way to satisfy that craving. Cookie cups have become one of my favorite ways to bake cookies. They’re easy to make and you can add more filling in a cookie cup than a thumbprint cookie.
Making the cashew butter in myTwister Jarwas quick and easy, but a food processor will work as well. After I melted the caramel, I put itin a Ziploc bag and clipped the corner for an easy, less messy way to fill the cookie cups.
This is one of the best cookies I’ve made in a long time. Definitely give it a try.
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5 from 1 vote
Caramel Cashew Cookie Cups
Cook Time12 minutes mins
Total Time12 minutes mins
Course: Cookies
Keyword: cookie, Dessert, recipe
Servings: 36 cookie cups
Author: Barbara Schieving
Ingredients
- 2 ½ cups roasted salted cashews
- 2 tablespoons canola oil
- 1 stick 8 tablespoons unsalted butter, softened
- ¾ cup packed light-brown sugar*
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ⅔ cups all-purpose flour*
- ½ teaspoon salt
- 24 cubes soft caramel candy 7 ounces
- 2 tablespoons milk
Instructions
Preheat oven to 350º.
Coarsely chop 1 cup cashews; set aside. Process remaining 1 ½ cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes. (About 45 seconds in the Blendtec Twister Jar.)
Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla.
Mix flour and salt together. On low speed gradually add flour mixture to wet ingredients. Mix in chopped cashews. (Save some to decorate tops of cookies, if desired.)
Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake 10 to 12 minutes until edges are browned, and centers are firm. Remove the cookies from the oven and using the end of a thick-handled wooden spoon make a small, deep well in the center of each cookie.
Put the caramel and milk in a microwave safe bowl. Cook on high for 1 minute. Stir. Cook on 50% power for 1 minute or until caramel starts to bubble. Stir again. Repeat until caramel is melted and combined with milk.
Fill the center of each cookie with the melted caramel. Sprinkle chopped cashews on top if desired.
Remove the cookies to a wire rack to cool. Store in airtight container in single layer.
Notes
*For high altitude baking, I reduced the brown sugar to ⅔ cup and added 1 tablespoon additional flour.
Adapted from Martha Stewart Cookies
More cookie cup recipes you might like:
Peanut Butter Nutella Cookies Cups
Lemon Bar Cookie Cups
Orange Cheesecake Cookie Cups
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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
Jenn
Oooh, these are perfect!
Reply
Kendra
How much cashew butter does the 1-1/2 cups of cashews yield?
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Barbara Schieving
Hi Kendra – I didn’t measure it, but I think it was about 1 cup. Great question. Thanks!
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Lorraine @ Not Quite Nigella
Cashews are one of my favourite nuts mum-how did you know that? 😛 Oh that’s right, you’re mum! 😀 xxx
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Natalie
These little bites look SO decadent! I would eat more than 1 😛
Reply
See AlsoEasy Indoor Smores Cup RecipeKitchen Belleicious
that is my favorite part about these- the cup. I love them as is but I love the idea of using the cup base/batter for anything you can think of to fill it! the ideas are endless
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Laura @ Lauras Baking Talent
I love the idea of cup cookies!
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Rocky Mountain Woman
more filling is my new mantra….
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Angelyn @ Everyday Desserts
Cookie cups are definitely one of my favorite things – these look amazing! Oh and the caramel…. !
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Angie@Angie's Recipes
These cookies look absolutely irresistible, Barbara.
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Carrie @ Saving In Ottawa
Thank you Barbara! I love you! You’re a girl after my own heart! I didn’t just pin this – but have actually printed it off and it’s now in my purse so I can pick up a few things tomorrow to make these myself!
Reply
Barbara Schieving
Thanks Carrie! I can’t wait to hear how you like them.
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Carol
Hahaha-I just read My Inner Chick’s comment and I’ll second that…….my butt will be bigger too! I’ve made my share of thumbprint cookies, but never cookie cups–now more filling can’t be a bad thing at all. These look amazing along with all the other variations. My mini muffin pan doesn’t get enough use. Time to change that.
Thank you Barbara! 😉
Carol
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Barbara Schieving
More filling is never a bad thing 🙂 Pull out that pan.
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My Inner Chick
you did it again, B.
You made my butt bigger!!! MMMmmmm
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Claire @ Claire K Creations
Why have I never made cookie cups? They look totally irresistible!
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Nutmeg Nanny
Oh man, these look so perfect!! I love cashews 🙂
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2 Sisters Recipes
Mmm these look so good Barbara and so does the other cookie cup recipes you show. Great recipe! I think my back to school kids would love a batch to start them off. Thanks for sharing!
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Maureen | org*smic Chef
I’ve got a big jar of cashews sitting on the kitchen counter begging to go into these cookies!
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Rosa
A decadent treat, indeed! Those cookie cups look irresistibly delicious.
Cheers,
Rosa
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Katrina @ Warm Vanilla Sugar
Mmm these look perfect! Such a fun recipe.
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Tieghan
Oh I love cashews! These little cups are perfect!
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carrian
i WANT 50 !!
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