Cashew Butter Cookies with Mini Chocolate Chips
My hubby wanted to try cashew butter, instead of the normal peanut butter because he had some random peanut sensitivities.
Problem was cashew butter is not super sweetened like peanut butter, plus the jar of cashew butter was runny. Well, the oil had risen to the top and the lump of cashews were in the bottom of the jar. I learned this while scooping the butter out of the jar.
I offered to return them, but it was decided that cookies were the answer.
Dry ingredients - Set Aside:
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 2 sticks butter
Add Wet Ingredients - Then Mix in Dry:
- 2 eggs
- 2 teaspoons vanilla
Roll in Sugar:
- 1 cup white sugar
Dry Ingredients - Flour, Salt, Baking Soda
Upon looking for recipes, I found there were different methods. For instance, there was some 3 ingredient mix that promised to make the best cookies in the world.
Having trust issues, I decided to look for another recipe. I compared recipes. I found a recipe that used a lot of cashew butter, then doubled it to get rid of my 16 ounce jar in one swoop.
A Merging of Different Recipes
The Base - Mix Butter and Sugar, Then Egg
Stir the Base
With the egg mixed with the butter and sugar, you will get a smooth puree. Add the vanilla, and the cashew butter.
Once that was mixed fairly well, I opened the bag of mini chocolate chips and dumped the entire bag on top of the dough. I squished them all in.
I took a butter knife and cut off a hunk. I squished and squashed it into a snake shape. Cut pieces. Roll each into a ball. Dip in sugar and place on the cookie sheet.
Flatten with fork. Twice. Once in each direction. Bake 375 twelve minutes. Let cool.