Cashew Snaps Recipe -
Cashew Snaps Recipe
  • READY IN 35 mins

Cashew Snaps

Recipe by  

"Butterscotch tasting cookie with cashews (these are also very good using pecans.)"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
  2. In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
  3. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2010

I looked at the recipe and thought it could use a little more flavor, so I added 1 tsp. of vanilla to the wet mix and 1/4 tsp of ginger and a pinch of cloves to the dry mix and it turned out great. The baking time was closer to 12 minutes, but i prefer my cookies a bit more chewy than crispy.

Most Helpful Critical Review
Aug 29, 2002

This recipe makes way more than 3 dozen. I got about 60 cookies using the half teaspoon scoop. They were very tasty though, although I was expecting a more "lacey" effect to them, crackly like. They came out like solid cookies, which was ok. I sandwiched them with milk chocolate..and stuck a cashew into each top before baking. Yummy :)


14 Ratings

Jan 11, 2011

I just made these yesterday. They did expand quite a bit (not in a bad way) and the batch made 32. I took them out of the oven while they were still a bit soft but my son still thought they were too crunchy for his liking. Not hard but crunchy. The flavor was good and they came out perfectly round. Very easy to make.

Jan 03, 2011

These are delicious! I made the recipe as is, no alterations. They did not spread too much at all. I wouldn't call them "snaps" because they are chewy, but I prefer chewy cookies so they're perfect. Unlike other reviewers, I didn't have a problem with the cookies spreading too much. I used real butter and softened it by smashing it up with a wooden spoon rather than the microwave. That might be why they didn't get super thin in the oven.

Jun 09, 2010

Very good! Initially, I thought that dropping the dough by 1/2 teaspoon increments wasn't large enough, but it definitely is, so don't make my mistake and drop by 1 teaspoon increments; this dough spreads quite a bit. I'm going to add some coconut the next time I make these. As written though, this is a fabulous recipe! Thanks for sharing it.

Jan 12, 2008

I made these for my cashew-loving boyfriend and he says these are 5 stars all the way. Small problem with the instructions... if you follow the recipe (which I did) and drop them by 1/2 tsp. you better not even think about making them for 12 minutes. Mine were done in 6-7. I made one batch and dropped them by full tsp. and those were done in 8. 12 minutes?! Not in my oven, that's for sure. Thanks for the recipe, there aren't too many cashew cookies on here!

Nov 12, 2012

Crispy, yummy, quick, and delicious! I can't stop eating them, so yes these are really good! I love them!

May 03, 2011

This is a 5 star recipe as is, but I added a pinch of nut meg and a little bit cinnamon for more flavor. They didn't spread much I used real butter at room temperature. The bake time was close to 12 min.


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 103 mg
  • 4%

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

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