Cashew-White Chocolate Drops

Blend cashews and chunks of white chocolate into rich cookie dough for a delicious dessert.

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Servings 36

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( 5 ) Ratings

5 Ratings

5 Stars 17%

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1 Stars 17%

Member Reviews ( 3 )

0881d8a7-144f-4a2f-bda1-8903b1263c02

ingredients 10
Prep Time 40 min
Total Time 0 min

Ingredients

3/4: cup firmly packed brown sugar

1/2: cup sugar

1: cup butter, softened

2: teaspoons milk

1: teaspoon vanilla

1: egg

2: cups all-purpose flour

1: teaspoon baking soda

1: cup coarsely chopped cashew halves and pieces

1: cup white chocolate chunks (from 12-oz. pkg.)

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Directions

1 Heat oven to 375°F. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add milk, vanilla and egg; blend well. Add flour and baking soda; mix well. Stir in cashews and chocolate chunks.
2 Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3 Bake at 375°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

EXPERT TIPS

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Expert Tips

Six ounces of white chocolate baking bar may be used in place of the white chocolate chunks; coarsely chop the bar before adding it to the dough.

To make these cookies into uniform shapes, use a small round spring-loaded scoop. These scoops resemble ice cream scoops and are available in many sizes; look for them in cookware stores. A #70 scoop or one with a diameter of 1 1/2-inches measure one tablespoon of dough.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 160
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 5g, 5% ),
Cholesterol: 20mg; 20%;
Sodium: 100mg; 100%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 0g 0% Sugars 12g 12% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

1 Starch; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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readinggrandma

report Posted Dec. 24, 2012 1:38 PM

Mine turned out flat and I think adding more flour and some baking powder would have prevented that issue. So next time I try the recipe, I will use those modifications. They do taste very good, though.

Pillsbury_Moderator

report Posted Mar. 14, 2012 3:34 PM

Hi @recipemaven! If in the past you’ve made these cookies to a less greasy result, it may be due to the amount of flour used. We suggest you use the following method to measure your flour next time: First lightly stir the flour then spoon it into your measure to and level off the top (merely scooping flour can result in ending up with different amounts depending on how packed down the flour starts out). We hope this helps! :)

recipemaven

report Posted May. 10, 2011 7:03 PM

These cookies were tasty but greasy. Measured butter and flour accurately, used a good quality white chocolate chips I have had good results with before. Tried baking a little longer, still greasy and raw tasting. Would love to hear if anyone had better results or modifications which improved recipe.